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Creamy Mushroom Pappardelle

Creamy Mushroom Pappardelle

with Rocket and Hard Italian Cheese

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Oh Spring - how warm you are, and how full of new life. To honour all things new, Andre cooked up this delightfully light pasta dish for you all to enjoy while (hopefully) sunning yourselves in the evening Spring sunshine. How delightful!

Tags:Veggie
Allergens:Cereals containing glutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit(s)

Portobello Mushroom

1 punnet(s)

Chestnut Mushrooms

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

200 grams

Pappardelle

(ContainsCereals containing gluten)

1 pot(s)

Creme Fraiche

(ContainsMilk)

1 unit(s)

Rocket

3 tbsp

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2815.8320000000003 kJ
Energy (kcal)673 kcal
Fat29.0 g
of which saturates20.0 g
Carbohydrate77 g
of which sugars0.0 g
Protein25 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Knife
Bowl
Frying Pan
Grater
Strainer
Instructionsarrow up iconarrow up icon
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1

Put a large pot of water on high heat and add 1/4 tsp of salt.

2

Cut the portobello and chestnut mushrooms into 1cm thick slices.

3

Put a large frying pan on high heat and add 1 tbsp of oil. Fry the chestnut mushrooms in batches and cook until golden. Tip: We cook the mushrooms in batches to make sure they fry and don’t stew. After 5 mins and once golden, season the mushrooms with ¼ tsp of salt and a good grind of black pepper. Transfer to a bowl and repeat this process with the portobello mushrooms.

4

While the mushrooms are cooking, cut the shallot in half through the root, peel and chop into the smallest pieces you can. Peel and grate the garlic.

5

Pop the pappardelle in the pot, cook for 7 mins, then drain.

6

Once the portobello mushrooms are ready, reduce the heat to low and add the shallot to the pan. Cook for 3 mins, add the garlic, cook for 1 minute more and then return the cooked chestnut mushrooms to the mix.

7

Stir in the crème fraîche, warm gently and add 2 tbsp of water to loosen up the sauce. Check the seasoning and add a pinch of salt if needed and some ground black pepper.

8

Drain the pasta and mix the mushroom sauce through the pasta. Pile the pasta into bowls and top with a handful of rocket and a generous sprinkle of grated hard Italian cheese.