Description
This Mushroom Pesto Pappardelle is perfect for when you’re short on time but just can’t bring yourself to sacrifice any flavour! (Pairs perfectly with pot roast)
Ingredients
Units
Scale
- 3 Large Cloves of Garlic, chopped
- 250g Mushrooms, sliced (I used a mix of Portobello and cremini)
- 200g Pappardelle pasta
- 90g Pesto sauce (I used Genovese Pesto sauce by Cassina San Cassiano, but you can use any brand you like)
- 1 tsp Garlic Butter (but regular butter will work just fine)
- 1/2 cup Mozzarella cheese, shredded
- 1 1/2 tbsp Truffle Zest
- 1/4 cup Parmesan Cheese, for garnish
- Extra Virgin Olive oil, for cooking
- Salt, for seasoning
- Pepper, for seasoning
Instructions
- Cook your pasta per the package’s instructions. (If there are no instruction, bring a large pot of water to boil, season it with salt. Put the pasta in for 7-8 minutes and then have a taste to see the texture. We’re looking for al dente. Not completely soft! Then drain, reserving a little pasta water.)
- Heat about 1 tbsp of olive oil in a separate frying pan, add garlic. Stir constantly for 3-4 minutes until the garlic starts to colour. Add mushrooms and stir to mix with the garlic and oil in the pan. Season with a little salt, and put a lid on top to help the mushrooms maintain moisture. Stir occasionally until cooked through.
- Mix the cooked mushrooms, pesto sauce, butter, mozzarella cheese, and truffle zest into the pasta. Top with parmesan cheese and a little extra pepper. (If you feel like it, throw a perfectly poached egg on top. Perfectly poached eggs are wonderful.)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch & Dinner
- Cuisine: Italian