Mushroom, basil and broccoli pappardelle
Broad ribbons of pappardelle pasta are tossed with sautéed mushrooms, tender broccoli florets, and fresh basil in a luscious cream and Parmesan sauce. The combination of earthy mushrooms and rich sauce creates a wonderfully comforting and deeply satisfying meal. Serve immediately with extra grated cheese on top.
Ingredients
- Double cream150 ml
Instructions
6 steps- 1
Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside.
- 2
Cook the pasta in a saucepan of salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water.
- 3
Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork.
- 4
Pour the cream mixture into the pan of mushroom and stir well to combine. Season well with salt and pepper.
- 5
Add the pasta, broccoli and pasta water to the pan and stir over a gentle heat.
- 6
Stir in the basil and serve piping hot in wide bowls.
Nutrition
1 serving ≈ 217 g
Nutrition values are estimates. - means data is unavailable.
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