10-minute mushroom pappardelle

Name: 10-minute mushroom pappardelle
Cook time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
February 2020

Easy
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

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

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

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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

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

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.

Don’t forget to pick up a copy of our February 2020 issue – out now!

Method

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.

Don’t forget to pick up a copy of our February 2020 issue – out now!