Mushroom Pappardelle Recipe
wild mushrooms, broccolini, roasted garlic cream, crispy shallots
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roasted Garlic Cream
Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft. Once cooled, squeeze the garlic out of the skins into a blender, add heavy cream, and blend until smooth. Season with salt and pepper to taste.
- 2
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 3
Sauté the Mushrooms and Broccolini
In a large skillet, heat olive oil over medium heat. Add sliced shallots and sauté until golden brown. Add the wild mushrooms and cook until they are tender and browned. Add chopped broccolini and sauté for an additional 3-4 minutes.
- 4
Combine Pasta and Sauce
Add the drained pappardelle to the skillet with mushrooms and broccolini. Pour in the roasted garlic cream and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper.
- 5
Serve
Plate the mushroom pappardelle and top with crispy shallots and grated Parmesan cheese. Enjoy!