Pappardelle with Chestnut Mushrooms
Posted: 25 March '10 by Niall
Pappardelle with chestnut mushrooms
Here’s another quick and tasty recipe that’s a mid-week favourite of ours: Pappardelle with chestnut mushrooms.
Admittedly, it doesn’t sound that exciting – but you’ll be surprised just how tasty and filling the dish it. While you can substitute other types of pasta (tagliatelle would also be good), I really wouldn’t try using white/button mushrooms in place of the chestnut mushrooms – they just don’t have the earthy flavour that the recipe needs to make it worthwhile.
You can see more photos hereImage 1Image 2Image 3Image 4
Serves 2-4
Ingredients
- 200g of chestnut mushrooms, finely sliced
- 500g of fresh Pappardelle
- 3 cloves of garlic, minced
- 50g of butter
- A good glug of olive oil
- Parmesan (to grate over the finished dish)
Method
- Heat a saucepan of water to boiling point and add the fresh Pappardelle.
- In a separate saucepan melt the butter over a low heat, adding the olive oil to prevent burning.
- When the butter has melted add the garlic and allow to soften.
- When the pasta has cooked, drain and return to the same saucepan.
- Add the sliced mushrooms and mix through the pasta.
- Add the garlic butter and mix through the pasta.
- Allow to stand for 5 minutes, so the mushrooms “cook” in the residual heat.
- Serve the pasta with a good grating of parmesan and season to taste.
Enjoy!
Categories: Featured Post > Italian Food > Pasta > Recipes > Vegetables
