Mushrooms Recipe

Pappardelle with Mushroom Sauce

April 19, 2016

Pappardelle with Mushroom Sauce 0 5 0

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  • Cook 15 mins
  • 15 mins

    15 mins

  • Serve 4 Servings


400g pappardelle pasta

2 tbs olive oil

3 garlic cloves, crushed

1 long red chilli, deseeded & finely chopped

1 long green chilli, deseeded & finely chopped

400g button mushrooms, sliced

300ml thickened cream (see tip)

2 eggs

50g parmesan cheese, finely grated

¼ cup chopped flat leaf parsley


1Cook pappardelle in a large saucepan of boiling salted water, following packet directions, until tender.

2Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and chilli and cook 2 minutes until soft. Increase heat to high, add the mushrooms. Cook, stirring occasionally, for 6 minutes or until mushrooms are tender.

3Drain pappardelle and return to the hot saucepan, reserving ¼ cup of the pasta water. Whisk the cream, eggs and reserved pasta water in a jug with a fork until well combined, then add to the hot pasta with the mushrooms and half the parmesan.

4Return the pan to medium-low heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parsley, season with salt and pepper. Spoon into bowls, serve topped with remaining parmesan.

Health tip: to reduce the fat content, try using light cooking cream but do not bring to the boil as the cream will split.