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Home Pappardelle met wilde paddenstoelen en parmezaan

Pasta Italian Vegetarian Quick Dinner for two Mushrooms

Sometimes you don't need a complicated recipe to serve something special. This pappardelle with wild mushrooms is exactly that kind of dish: pure, flavorful and ready before you know it. Serve it on beautiful pasta plates and you'll instantly have an evening that feels like a little celebration. For two people, because the best things are shared with someone who enjoys them too.

x_ckl_recipe_markerPappardelle met wilde paddenstoelen en parmezaan 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 do you 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 chop them. Peel and finely chop the garlic. Finely slice the shallot.
Heat the butter with a splash of olive oil in a large skillet 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 heavy cream and turn the heat down. 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. Stir in a few tablespoons of the reserved 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 (e.g. 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 heavy cream 50 g freshly grated Parmesan Pinch of nutmeg Handful of fresh parsley Salt and freshly ground black pepper Large pot Large skillet 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 Cookinglife Deep Plates / Pasta Plates Whitmore ø 22 cm - 6 pieces Cookinglife Diep bord 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-met-gegrilde-courgette-3 Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-met-ricotta-en-basilicum-2 Pasta with roasted tomatoes and burrata foodies-pasta-met-geroosterde-tomaten-en-burrata Gluten-free risotto with mushrooms and truffle oil foodies-glutenvrije-risotto-met-paddenstoelen-en-truffelolie

Recipe

Pappardelle met wilde paddenstoelen en parmezaan

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 pot
Large skillet
Grater
Sharp knife
Cutting board
Colander
Wooden spoon

Ingredients

200 g pappardelle (dried)
300 g wild mushrooms (e.g. 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 heavy cream
50 g freshly grated Parmesan
Pinch of nutmeg
Handful of fresh parsley
Salt and freshly ground black pepper

How do you 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 chop them. Peel and finely chop the garlic. Finely slice the shallot.
Heat the butter with a splash of olive oil in a large skillet 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 heavy cream and turn the heat down. 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. Stir in a few tablespoons of the reserved 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 put something on the table you will really enjoy. Preferably use fresh wild mushrooms for the most flavour, but a supermarket mix works fine too.

Beautiful food starts with beautiful serving. Choose plates with a wide rim or shallow bowl so the sauce stays with the pasta and you can easily toss it through the dish. That way plating becomes a moment to enjoy as well.

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