Farro Spaghetti With Mushrooms And Hazelnuts

Name: Farro Spaghetti With Mushrooms And Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched hazelnuts; 3/4 cup low-sodium chicken broth; 1 teaspoon Sherry vinegar or red wine vinegar; Kosher salt, freshly ground pepper; 1/4 cup olive oil; 1 pound maitake mushrooms, torn into bite-size pieces; 2 garlic cloves, finely chopped; 1/2 cup dry white wine; 12 ounces farro spaghetti; 1 teaspoon finely grated lemon zest

Servings: persons

1
Preheat oven to 350u00b0. Toast hazelnuts on a baking sheet, stirring occasionally, until golden brown, 8-10 minutes. Let cool; set a small handful aside. Blend broth and remaining nuts in a blender until very smooth, about 5 minutes. Transfer hazelnut stock to a small bowl and stir in vinegar; season with salt and pepper.
2
Heat oil in a large skillet over mediumhigh. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until golden brown, 8-10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine. Bring to a vigorous simmer and cook until wine is slightly reduced, about 2 minutes.
3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
4
Add pasta, 1 cup pasta cooking liquid, and 1/2 cup hazelnut stock to mushrooms and cook, tossing often and adding more cooking liquid to help finish cooking pasta and more hazelnut stock to help thicken sauce, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.
5
Just before serving, finely grate reserved hazelnuts over pasta and top with lemon zest.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup blanched hazelnuts, 3/4 cup low-sodium chicken broth, 1 teaspoon Sherry vinegar or red wine vinegar, Kosher salt, freshly ground pepper, and more.

Yes, Farro Spaghetti With Mushrooms And Hazelnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farro Spaghetti With Mushrooms And Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions