June 09, 2014


Creamy Hazelnut and Wild Mushroom Pasta ›

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Creamy Hazelnut and Wild Mushroom Pasta

Another savoury recipe, created by Helen Best Shaw- hazelnut paste works a treat in pasta sauce !

I am a huge fan of those jars of dried wild mushrooms and find them an essential store cupboard addition.   Simply add hot water to them and leave to rehydrate whilst you cook the rest of the meal.  Supermarket fresh pasta is usually of excellent quality and lasts well in the fridge.  Once you open it you can freeze any leftovers.

The intensely flavoured Why Nut hazelnut paste pairs perfectly with the woody mushrooms in the creamy sauce, a squeeze of lemon and glug of wine cut nicely through the richness of the sauce.  This is a perfect weeknight supper to eat on the sofa whilst watching a good film. 


(serves 2)

Small knob butter
Small onion finely chopped
3 or 4 chestnut mushrooms
thinly sliced 15g or about 1/3 cup dried mushrooms rehydrated as per the packet instructions – drained and sliced
(or substitute another few fresh mushrooms)
100ml double cream
3 tsp WhyNut Hazelnut paste
Zest of ¼ lemon
2 tbs white wine Generous pinch of sea salt and ground pepper
150g dried, or 250g fresh pasta ribbons – tagliatelle or pappardelle
Sprig fresh parsley – finely chopped
  • Place the butter in a medium sized frying pan and melt over a low heat.  Add the onion and gently sauté until soft and turning translucent.   
  • Add the mushrooms and cook them until they are soft.  Add the cream, Why Nut hazelnut paste, lemon zest and wine.  Season to taste.  Allow to gently simmer and thicken.
  • Whilst the sauce is cooking, cook the pasta according to the packet instructions.   If needed add a little of the pasta water to the sauce to thin it.
  • Drain the pasta and return to the pan, pour the hazelnut and mushroom sauce over and stir so the pasta ribbons are coated with sauce.
  • Serve immediately with a garnish of fresh parsley.

Recipe, photography and styling by Helen Best-Shaw (www.fussfreeflavours.com) for Why Nut

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