This is one of my favourite meals in my easy dinner rotation. For a richer flavour, you can add cream but it is equally delicious without. Just save some of the pasta cooking water to toss with the pappardelle and mushrooms at the end to give it a more ‘saucy’ consistency.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 400g pappardelle pasta
- 2 tbsp unsalted butter
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 400g mushrooms, sliced
- Salt & pepper, to season
- 300mL cooking cream
- Handful flat leaf parsley, finely chopped
- ¼ cup of parmesan cheese, shaved
Method
- In a large saucepan of salted boiling water, cook the pappardelle until al dente or according to packet instructions.
- In the meantime, heat the butter in a large frying pan over medium heat. Add the garlic and cook for 1 min until fragrant.
- Add the mushrooms, season and cook for another five mins until mushrooms are tender and slightly golden.
- Lower heat, add the cream and season to taste then cook for 1–2 mins until sauce has slightly thickened.
- Pour mushroom sauce over pasta and sprinkle with parsley and parmesan cheese.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
