Mushroom Pappardelle Recipe

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  • SERVES: 3

Ingredients

  • 100 grams pappardelle pasta
  • 2 cloves garlic sliced fine
  • 1 chili minced
  • 1/2 fennel diced
  • 1 1/2 cups mixed mushrooms chopped
  • 1 leak cleaned and sliced
  • 1 lemon juice
  • 100 gram butter
  • 1/3 cup parsley leaf
  • 1/3 cup sage leaf
  • 1/2 cup walnuts

Instructions

  • Bring a medium pot of water to the boil with a pinch of salt.
  • In a pan on medium heat add butter and melt, add chilli, garlic, fennel and leek and cook till tender but not coloured.
  • Add mushrooms and cook till tender and slightly coloured. Season with salt and pepper.
  • Place pasta into boiling the salted pot of water as a cook as per instructions.
  • Once pasta cooked using tongs transfer pasta into the pan with mushrooms, then hit with a squeeze of lemon juice and rind.
  • Add picked sage and parsley and toss to combine.
  • Add some pasta water or olive oil if the pasta feels a little dry.
  • Re-season with salt and pepper then serve and garnish with toasted nuts

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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