Tonight's dinner, way easy to cook and mega tasty! 
TAGLIATELLE WITH MUSHROOMS AND HAZELNUTS
This vegetarian pasta has deliciously earthy flavours and a pleasing variation in textures. I prefer the butter/cream version but, if dairy fats are off the menu, it is also excellent with olive oil, especially finished with a mushroom or, better still, truffle- infused oil.
Serves 4 (or two of me)
INGREDIENTS
350g tagliatelle (or linguine or fettucine)
2 tbsp olive oil
4 tbsp olive oil or mushroom-inf used oil (optional)
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
300g mushrooms, wiped and sliced
l00g hazelnuts,
2 tsp lemon juice (or few drops genuine balsamic vinegar)
1 tbsp chopped fresh parsley
salt and black pepper
freshly grated parmesan (optional)
METHOD
Bring a large saucepan of water to the boil, covered. Salt water and cook the Tagliatelle till al dente. Drain.
Meanwhile, toast the hazelnuts in a dry frying pan, shaking the pan to toast them evenly. Set aside.
Heat 2 tablespoons olive oil in the frying pan and gently fry the onion till softened. Add the garlic and fry a minute more.
Add the mushrooms, sprinkle over some salt and fry till tender (about 7 minutes). Meanwhile, coarsely chop the hazelnuts.
Remove mushroom mixture from the heat and stir into the tagliatelle.
Stir in the second measure of olive oil (or the mushroom-inf used oil), the lemon juice (or balsamic vinegar), hazelnuts and parsley. Season with black pepper.
Serve with parmesan, if desired.
TAGLIATELLE WITH MUSHROOMS AND HAZELNUTS
This vegetarian pasta has deliciously earthy flavours and a pleasing variation in textures. I prefer the butter/cream version but, if dairy fats are off the menu, it is also excellent with olive oil, especially finished with a mushroom or, better still, truffle- infused oil.
Serves 4 (or two of me)
INGREDIENTS
350g tagliatelle (or linguine or fettucine)
2 tbsp olive oil
4 tbsp olive oil or mushroom-inf used oil (optional)
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
300g mushrooms, wiped and sliced
l00g hazelnuts,
2 tsp lemon juice (or few drops genuine balsamic vinegar)
1 tbsp chopped fresh parsley
salt and black pepper
freshly grated parmesan (optional)
METHOD
Bring a large saucepan of water to the boil, covered. Salt water and cook the Tagliatelle till al dente. Drain.
Meanwhile, toast the hazelnuts in a dry frying pan, shaking the pan to toast them evenly. Set aside.
Heat 2 tablespoons olive oil in the frying pan and gently fry the onion till softened. Add the garlic and fry a minute more.
Add the mushrooms, sprinkle over some salt and fry till tender (about 7 minutes). Meanwhile, coarsely chop the hazelnuts.
Remove mushroom mixture from the heat and stir into the tagliatelle.
Stir in the second measure of olive oil (or the mushroom-inf used oil), the lemon juice (or balsamic vinegar), hazelnuts and parsley. Season with black pepper.
Serve with parmesan, if desired.
