Long, flat ribbons of pappardelle are perfect for mopping up creamy sauces like this one. Packed with delicious, Italian-inspired flavours, and on the table in just twenty minutes, this quick-fix dish is perfect for the evenings when you’re a little short on time.
Vegetable Stock Powder(ContainsCelery)
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
a) Pour the boiling water into a large saucepan on medium-high heat with a pinch of salt for the pasta. b) Heat a drizzle of oil in a frying pan over medium-high heat and add the pancetta. c) Cook, stirring occasionally, until crisp, 3-4 mins.
a) Halve peel and finely slice the shallot. b) Thinly slice the mushrooms. c) Trim the courgette then quarter lengthways. Chop widthways into small pieces.
a) Lower the heat to medium then add the shallot, mushrooms and courgette to the pancetta. b) Cook, stirring occasionally, until softened and starting to brown, 4-5 mins.
a) Meanwhile, add the pappardelle to the pan of boiling water and cook for 6-7 mins. b) When cooked, drain in a colander and drizzle with a little oil to stop it sticking
a) Stir the dried thyme into the frying pan of pancetta and veggies and cook for 1-2 mins. b) Pour in the water (see ingredients for amount) and stock powder. c) Bring to the boil then lower the heat and simmer until reduced slightly, 3-4 mins.
a) Stir through the crème fraîche and half the hard Italian cheese. b) Add the pappardelle, toss together and season to taste with salt and plenty of pepper. c) Serve in bowls sprinkled with the remaining cheese. Enjoy!