Mushroom Pappardelle Pasta
A mushroom-based version of ragu bolognese, this vegetarian pasta is simple to make, hearty, meaty and a real crowd-pleaser.
Ingredients
- 300 g (3 cups) mushrooms button, crimini or portobello or a mixture
- 20 g (¾ cup) dried porcini mushrooms
- 1-2 shallots finely diced
- 1 rib celery finely diced
- ½ large carrot finely diced
- 2 cloves garlic
- 1 tbsp tomato paste
- 2 tsp fresh sage finely chopped
- 1 tsp fresh thyme finely chopped
- 60 ml (¼ cups) dry white wine
- 10 g (2 tbsp) parmesan cheese finely grated, plus more to finish
- 250 g (½ lb) pappardelle pasta
Instructions
- Preheat oven to 200°C/400°F. Roughly chop the fresh mushrooms and add them to the bowl of a food processor (see notes). Pulse several times until the mushrooms are finely ground. Add the ground mushrooms to a large mixing bowl and toss in 1 tbsp of olive oil plus 1 tsp of salt. Spread over a parchment-lined baking sheet.
- Move the mushrooms to the oven and roast until very browned and greatly reduced in size, about 20-30 minutes, stirring once halfway through. Set aside until needed.
- Meanwhile, add the porcini mushrooms to a small, heatproof bowl and pour over 250 ml (1 cup) of boiling water. Cover and allow to rehydrate for at least 15 minutes. Then, use your hands to squeeze as much of the liquid as possible from the mushrooms (reserve the liquid). Finely chop the mushrooms.
- During this time, add 1 tbsp of olive oil to a large skillet and set over medium heat. Once shimmering, add the shallot, celery and carrot along with a generous pinch of salt. Cook, stirring frequently, until softened and beginning to brown, about 10 minutes.
- Add the garlic, tomato paste, sage and thyme. Stir to combine and cook until fragrant and the tomato paste begins to darken - about 2 minutes.
- Add both mushrooms and stir to combine. Deglaze the pan with the white wine and cook, stirring frequently, until the wine has reduced and the strong alcoholic smell has cooked off - about 2 minutes.
- Pour over the reserved mushroom-soaking liquid and add the parmesan cheese. Stir to combine and taste to adjust for seasoning, adding salt and pepper where necessary. Keep the sauce warm as the pasta cooks.
- Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for a minute less than the package suggests. Use tongs to lift the cooked pasta into the mushroom sauce. Toss to coat in the sauce, adding a splash of pasta cooking water where needed to loosen the sauce. Cook for a minute longer and serve, topping with more parmesan cheese.
Notes
If you do not have a food processor, simply very finely chop the mushrooms with a chef's knife. A food processor is not required, simply a time-saver if you have one.
Nutrition
Calories: 601kcal | Carbohydrates: 110g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 128mg | Potassium: 1207mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2885IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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