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Pappardelle with Mushroom Sauce

  • Serves: 4
  • Cooks In: 15 minutes
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Ingredients

400g pappardelle pasta
2 tbs olive oil
3 garlic cloves, crushed
1 long red chilli, deseeded & finely chopped
1 long green chilli, deseeded & finely chopped
400g button mushrooms, sliced
300ml thickened cream (see tip)
2 eggs
50g parmesan cheese, finely grated
¼ cup chopped flat leaf parsley

Method

1

Cook pappardelle in a large saucepan of boiling salted water, following packet directions, until tender.

2

Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and chilli and cook 2 minutes until soft. Increase heat to high, add the mushrooms. Cook, stirring occasionally, for 6 minutes or until mushrooms are tender.

3

Drain pappardelle and return to the hot saucepan, reserving ¼ cup of the pasta water. Whisk the cream, eggs and reserved pasta water in a jug with a fork until well combined, then add to the hot pasta with the mushrooms and half the parmesan.

4

Return the pan to medium-low heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parsley, season with salt and pepper. Spoon into bowls, serve topped with remaining parmesan.

Ingredients

 400g pappardelle pasta
 2 tbs olive oil
 3 garlic cloves, crushed
 1 long red chilli, deseeded & finely chopped
 1 long green chilli, deseeded & finely chopped
 400g button mushrooms, sliced
 300ml thickened cream (see tip)
 2 eggs
 50g parmesan cheese, finely grated
 ¼ cup chopped flat leaf parsley

Directions

1

Cook pappardelle in a large saucepan of boiling salted water, following packet directions, until tender.

2

Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and chilli and cook 2 minutes until soft. Increase heat to high, add the mushrooms. Cook, stirring occasionally, for 6 minutes or until mushrooms are tender.

3

Drain pappardelle and return to the hot saucepan, reserving ¼ cup of the pasta water. Whisk the cream, eggs and reserved pasta water in a jug with a fork until well combined, then add to the hot pasta with the mushrooms and half the parmesan.

4

Return the pan to medium-low heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parsley, season with salt and pepper. Spoon into bowls, serve topped with remaining parmesan.

Pappardelle with Mushroom Sauce

Tags:

 Dinner, Pasta, Quick n Easy

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