Mushroom pappardelle recipe
This mushroom pappardelle comes together very easily, yet is packed with lots of flavour.
Ingredients
- 4 tbsp olive oil
- 1 large carrot
- 2 small white onions
- 50 g parsley
- 8 cloves garlic
- 600 g chestnut mushrooms
- 500 ml passata
- 1 tsp white miso
- 2 tbsp balsamic vinegar
- 2 tsp chilli flakes
- 200 g pappardelle pasta
- 20 g Parmesan, grated
- 4 tbsp olive oil
- 1 large carrot
- 2 small white onions
- 1.8 oz parsley
- 8 cloves garlic
- 21.2 oz chestnut mushrooms
- 17.6 fl oz passata
- 1 tsp white miso
- 2 tbsp balsamic vinegar
- 2 tsp chilli flakes
- 7.1 oz pappardelle pasta
- 0.7 oz Parmesan, grated
- 4 tbsp olive oil
- 1 large carrot
- 2 small white onions
- 1.8 oz parsley
- 8 cloves garlic
- 21.2 oz chestnut mushrooms
- 2.1 cups passata
- 1 tsp white miso
- 2 tbsp balsamic vinegar
- 2 tsp chilli flakes
- 7.1 oz pappardelle pasta
- 0.7 oz Parmesan, grated
Details
- Cuisine: Vegetarian
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C fan/220°C/425°F/gas mark 7.
- Blend the mushrooms in a food processor into a rough mixture and scrape into a baking tray lined with baking paper (you may have to blend the mushroom in batches).
- Bake for 10 minutes, stir the mixture and add balsamic vinegar, salt and pepper, and bake for another 10–15 minutes.
- Blitz the carrot, onion, garlic and parsley stalks in the food processor into a fine soffritto mixture.
- Heat a large casserole dish on medium heat with the olive oil, add the soffritto mixture and slowly caramelise for 10–15 minutes while your mushrooms are cooking. Take care not to burn the garlic.
- Add the mushroom mixture to the soffritto and stir together with the miso paste and the chilli flakes.
- Pour in the passata, stir and simmer covered for 15–20 minutes.
- Prepare your pappardelle in salted, boiling water according to packet instructions.
- When ready, mix together with the mushroom sauce and serve with the chopped parlsey and the grated Parmesan.
This recipe is by Dr Rupy Aujla for UK and Ireland Mushroom Producers.
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