• 50g hazelnuts, roasted
• 1 red onion
• 2 cloves of garlic
• 1/2 tsp Oil
• 150g shiitake mushrooms (or other mushrooms of choice)
• 1 tsp crushed black pepper
• 1/2 tsp or 7 cloves
• 1/2 tsp or 7 allspice kernels
• 1 tbsp soy sauce
• 1 cup water
• A pinch of salt
• 180g dry whole wheat tagliatelle
• 30g or 8 tbsp nutritional yeast
• 250g bears garlic (alternatively use fresh spinach)

Directions:

• Start with roasting the hazelnuts on a baking tray in the oven for about 8 minutes at 200°C or 400°F. Keep an eye on them because they can burn quickly. When they are ready, let them cool down and chop them up roughly.
• Peel and chop up the onion and garlic. heat up a deep (non-stick) frying pan with a lid on medium high heat, add the oil and saute the onions and garlic.
• Clean and slice the mushrooms. Grind the black pepper, cloves and allspice in a mortar and pestle or use powders. Add the mushrooms and spices to the pan and stir fry for about 5 minutes. As soon as the mushrooms get too dry and could burn, you can add the cup of water and the soy sauce, stir well and cook for another 5-10 minutes without lid.
• Meanwhile bring a pot with water and a pinch of salt to a boil and cook the tagliatelle according to the package instructions.
• When the liquid in the mushroom pan has reduced to a low level at the bottom of the pan, you can stir in the nutritional yeast and add the bears garlic (as a whole or chopped to strips) and cover it with the lid. Stir it again when the leaves are wilted down.
• To serve layer a plate with the tagliatelle, top it of with the bears garlic and mushroom mixture and sprinkle with the roasted hazelnuts. If you like you can also sprinkle some Varmesan on top. Enjoy!