10-minute mushroom pappardelle

10-minute mushroom pappardelle
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min

Our 10-minute mushroom pasta recipe is made with a handful of luxurious but easy-to-find ingredients that will take weeknight cooking to a whole new level. You’ve got to try this one!

Check out our easy chicken and mushroom pasta bake too for another feed-a-crowd favourite.

 

 

 

 

Nutrition: per serving

Calories
471kcals
Fat
25.6g (14.1g saturated)
Protein
17.6g
Carbohydrates
35.1g (2.8g sugars)
Fibre
2.8g
Salt
0.8g
Calories
471kcals
Fat
25.6g (14.1g saturated)
Protein
17.6g
Carbohydrates
35.1g (2.8g sugars)
Fibre
2.8g
Salt
0.8g

Ingredients

  • 1½ tbsp olive oil
  • 4 large flat mushrooms, sliced
  • 250g fresh pappardelle pasta
  • Large splash dry white wine
  • 150g Boursin Garlic & Herbs
  • Handful chopped flatleaf parsley
  • 4 tbsp freshly grated parmesan or vegetarian alternative

Method

  1. Heat the oil in a large non-stick frying pan over a high heat. Add the mushrooms and fry for 4-5 minutes until golden brown on both sides.
  2. Meanwhile, cook the pasta in a large pan of boiling, salted water until al dente (firm to the bite). Drain, reserving a cupful of pasta water.
  3. Add the wine to the mushrooms, then stir in the Boursin (it will melt to a thick, creamy sauce). Add a little pasta water to loosen. Toss the pasta with the sauce until fully coated, then serve scattered with the parsley and grated cheese.

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