10-minute mushroom pappardelle
- February 2020
- Serves 4
- 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.
- Vegetarian recipes
- 25.6g (14.1g saturated)
- 35.1g (2.8g sugars)
- 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
- 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.
- 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.
- 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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