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.