Preparation15 min Cooking15 min Servings4 Looking for a quick and easy recipe? This 30-minute pasta dish will get dinner on the table fast! Ingredients 1 lb (450 g) white mushrooms, sliced 3 tbsp butter 2 garlic cloves, chopped 1 tbsp (15 ml) tomato paste 1 can (10 oz/284 ml) condensed beef broth 1 lb (450 g) fettuccine 3/4 cup (53 g) Parmesan cheese, freshly grated 1/3 cup (45 g) roasted hazelnuts, coarsely chopped 1/4 cup (10 g) parsley, finely chopped Cliquer sur lire la suite Preparation In a large skillet over high heat, brown the mushrooms in the butter. Add the garlic and cook 1 minute longer. Add the tomato paste and cook for another 30 seconds, stirring to coat the mushrooms. Add the broth. Bring to a boil. Remove from the heat. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain. Add the pasta to the mushroom sauce. Reheat for 1 minute, stirring to coat the pasta in the sauce. Adjust the seasoning. Off the heat, add the Parmesan, hazelnuts and parsley. Mix well and serve immediately. LIRE AUSSI : Rougail saucisses Dessert à la fraise tout léger Coupe fraises et mangue à la mousse de mascarpone façon Pavlova Lasagnes à la bolognaise Salade fermière - Ramène ta fraise AUTRE RECETTE ICI
