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Italian Recipes

Creamy Mushroom Pappardelle

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 gluten

•Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

2

Portobello Mushrooms

1

Chestnut Mushrooms

1

Echalion Shallot

1

Garlic Clove

200

Pappardelle

(Contains: Cereals containing gluten)

1

Creme Fraiche

(Contains: Milk)

1

Wild Rocket

3

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Nutritional information

/ per serving

Energy (kcal)673 kcal

Energy (kJ)2816 kJ

Fat29 g

of which saturates20 g

Carbohydrate77 g

Protein25 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Knife

•Bowl

•Grill Pan

•Grater

•Strainer

Instructions

1

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

Cut up the mushrooms

2

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

Fry off in batches

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.

Chop the shallot

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.

Stir in the crème fraîche

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.

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