Pasta & Mains
Free Recipe
Pappardelle with Wild Mushroom Ragu
Wide pasta ribbons coated in a rich mixed mushroom ragu with thyme and a splash of white wine.
In the Kitchen
Ingredients
- 400g dried pappardelle
- 500g mixed mushrooms
- 1 onion finely diced
- 3 garlic cloves
- 150ml white wine
- 200ml vegetable stock
- 2 thyme sprigs
- 3 tbsp olive oil
- 50g Parmesan
- Fresh parsley
- Salt and pepper
Method
1
Saute onion in olive oil until soft. Add garlic and mushrooms; cook until browned.
2
Add white wine and reduce by half; add stock and thyme. Simmer 15 minutes.
3
Cook pappardelle al dente; drain reserving pasta water.
4
Toss pasta through mushroom ragu with parsley and Parmesan; loosen with pasta water.