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Pasta With Mushrooms - Pappardelle Recipe

Mushrooms pappardelle is a classic dish, quick to prepare and perfect to open a Sunday lunch: choose the mushrooms you prefer!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 portions
Calories: 321 kcal
Course: Others
Cuisine: Italian

Ingredients

  • 500 g mixed mushrooms
  • 2 garlic cloves
  • 500 g pappardelle pasta
  • Chopped fresh parsley to taste
  • 1/2 glass of white wine
  • extra virgin olive oil
  • salt & black pepper
  • 70 g Parmesan Cheese

Instructions

    Cup of Yum
  1. Let's start by cleaning the mushrooms. This phase is very important, as mushrooms should be scraped on the end of the stem and cleaned with a wet cloth. It would be better to avoid using running water.
  2. After cleaning the mushrooms, cut the mushrooms into vertical slices.
  3. In a non-stick pan, pour in the extra virgin olive oil, heat over low heat and then add the whole garlic cloves to brown.
  4. Add in your chopped up mushrooms. Simmer for about ten minutes.
  5. Add a glass of white wine halfway through cooking.When cooked, add salt and pepper.
  6. For a creamy recipe, take 1/4 of the mushrooms we cooked previously and place them into a separate bowl., Add 2 tablespoons of water, 2 tablespoons of parmesan cheese and blend them with an immersion blender. Put this mixture aside as we will add it to the pasta at the end!
  7. While the sauce "rests" we put the water to boil for the pasta. Salt it only when it comes to the boil.
  8. Let the pappardelle pasta cook with the time given on the package.
  9. Drain the pappardelle, and remember to save a glass of cooking water.
  10. Pour the pappardelle into the pan with the mushrooms we didn't blend, add the blended mushrooms that you prepared earlier, add a little of the cooking water and stir for two minutes, so that the pasta absorbs the sauce well.
  11. Add a handful of fresh parsley, and the mushroom pappardelle is ready!