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Home Pappardelle with wild mushrooms and Parmesan

Pappardelle with wild mushrooms and Parmesan

Pasta Italian Vegetarian Quick Dinner for two Mushrooms

Sometimes you don't need a complicated recipe to put something special on the table. These pappardelle with wild mushrooms are exactly that: pure, flavorful and ready before you know it. Serve it on beautiful pasta plates and you instantly have an evening that feels like a little celebration. For two people, because the best things are meant to be shared with someone who will enjoy them too.

x_ckl_recipe_markerPappardelle with wild mushrooms and Parmesan Wide pappardelle in a creamy sauce of wild mushrooms, garlic and freshly grated Parmesan. Ready in under 30 minutes and pretty enough to impress. How to make pappardelle with wild mushrooms and Parmesan? Main course Italian 2 people 10 min 25 min

Bring a large pot of generously salted water to a boil.
Clean the wild mushrooms with a damp cloth and roughly slice them. Peel and finely chop the garlic. Finely chop the shallot.
Heat the butter with a splash of olive oil in a large frying pan over medium heat. Add the shallot and cook gently for 2 minutes.
Add the garlic and mushrooms. Cook over high heat, without stirring too much, until the mushrooms are golden brown. This takes about 5 to 7 minutes.
Deglaze with the white wine and let it reduce for 1 minute. Add the double cream and lower the heat. Season with salt, pepper and a pinch of nutmeg.
Cook the pappardelle according to the package instructions until al dente. Reserve a cup of the pasta water before draining.
Add the pasta to the sauce and toss well. Add a few tablespoons of pasta water to make the sauce creamy and silky.
Divide between two plates, grate plenty of Parmesan over the top and sprinkle with freshly chopped parsley. Serve immediately.

Pasta Italian Vegetarian Quick Dinner for two Mushrooms 200 g pappardelle (dried) 300 g wild mushrooms (eg. shiitake, chestnut mushrooms or oyster mushrooms) 1 shallot 2 cloves garlic 20 g unsalted butter 1 tbsp olive oil 75 ml dry white wine 150 ml double cream 50 g freshly grated Parmesan Pinch of nutmeg Handful fresh parsley Salt and freshly ground black pepper Large cooking pot Large frying pan Grater Sharp knife Cutting board Colander Wooden spoon Pasta plates pasta-bowls Cutlery cutlery-overview Cookware Set cookware-set-1 Grater grater Broste Copenhagen Dinnerware Set Stevns 6-piece / 2 persons - 2 dinner plates, 2 pasta plates and 2 side plates Broste Copenhagen Serviesset 2 personen Cosy & Trendy Deep Plates / Pasta Bowls Renee ø 21 cm - 6 pieces Cosy & Trendy Diep bord Pasta al limone with grilled zucchini foodies-pasta-al-limone-with-grilled-zucchini Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-with-ricotta-and-basil-1 Pasta with roasted tomatoes and burrata foodies-pasta-with-roasted-tomatoes-and-burrata Gluten-free risotto with mushrooms and truffle oil foodies-gluten-free-risotto-with-mushrooms-and-truffle-oil

Recipe

Pappardelle with wild mushrooms and Parmesan

Wide pappardelle in a creamy sauce of wild mushrooms, garlic and freshly grated Parmesan. Ready in under 30 minutes and pretty enough to impress.

Course	Main course
Kitchen	Italian
Servings	2 people

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large cooking pot
Large frying pan
Grater
Sharp knife
Cutting board
Colander
Wooden spoon

Ingredients

200 g pappardelle (dried)
300 g wild mushrooms (eg. shiitake, chestnut mushrooms or oyster mushrooms)
1 shallot
2 cloves garlic
20 g unsalted butter
1 tbsp olive oil
75 ml dry white wine
150 ml double cream
50 g freshly grated Parmesan
Pinch of nutmeg
Handful fresh parsley
Salt and freshly ground black pepper

How to make pappardelle with wild mushrooms and Parmesan?

Bring a large pot of generously salted water to a boil.
Clean the wild mushrooms with a damp cloth and roughly slice them. Peel and finely chop the garlic. Finely chop the shallot.
Heat the butter with a splash of olive oil in a large frying pan over medium heat. Add the shallot and cook gently for 2 minutes.
Add the garlic and mushrooms. Cook over high heat, without stirring too much, until the mushrooms are golden brown. This takes about 5 to 7 minutes.
Deglaze with the white wine and let it reduce for 1 minute. Add the double cream and lower the heat. Season with salt, pepper and a pinch of nutmeg.
Cook the pappardelle according to the package instructions until al dente. Reserve a cup of the pasta water before draining.
Add the pasta to the sauce and toss well. Add a few tablespoons of pasta water to make the sauce creamy and silky.
Divide between two plates, grate plenty of Parmesan over the top and sprinkle with freshly chopped parsley. Serve immediately.

Cooking mode Prevents your screen from going to sleep

This dish proves you don't need hours in the kitchen for a tasty plate of pasta. With good ingredients and a little attention you can serve something you really enjoy. Preferably use fresh wild mushrooms for the most flavor, but a supermarket mix works fine too.

Beautiful food starts with beautiful plating. Choose plates with a generous bowl so the sauce stays with the pasta and you can easily lift it through the dish. That way plating becomes a moment to enjoy as well.

Related products

Broste Copenhagen Dinnerware Set Stevns 6-piece / 2 persons - 2 dinner plates, 2 pasta plates and 2 side plates

In stock

~~€145,-~~ €101,50

-30%

Cosy & Trendy Deep Plates / Pasta Bowls Renee ø 21 cm - 6 pieces

Related categories

Pasta plates

Cutlery

Cookware Set

Grater

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