A creamy, indulgent pasta that’s perfect for winter and simple to make. Recipe below!
Cooking Time: 25 mins
Skill Level: Easy
- 1 large brown onion, finely chopped
- 4 cloves of garlic, finely chopped
- 2 tablespoons of olive oil
- 4 sprigs of thyme, stalks removed
- 400g of pappardelle pasta, (100g per person)
- 1/2 cup (125ml) of white wine
- 2 cups of your choice of fresh mushrooms: white, swiss brown, button, shitake, pine mushrooms
- ½ cup of dried mushrooms, optional. This is a good option to have in your pantry to easily cook with special mushrooms like porcini all year round, or a good way to infuse your mushroom dishes with more flavour.
- 100g of butter, cut into a few big chunks
- 1 cup (250ml) of cream
- 50g of parmigiano reggiano or grana padano cheese, microplaned.
Watch the process
- If using dried mushrooms, firstly re-hydrate them by pouring a cup of boiling water over the dried mushrooms in a bowl and allowing to stand for 5 minutes until they have doubled in size.
- Heat a large pan and sauté your onions, garlic and thyme in some oil and butter until soft and translucent.
- Meanwhile, boil a large pot of salted water and cook your pasta for 5-7minutes or per packet instructions until al dente.
- Add your fresh mushrooms to the pan and saute for a few minutes, adding a tablespoon of butter to the pan to coat the mushrooms if the pan is dry. Add in the dried mushrooms as well as a generous splash of the water the dried mushrooms were soaking in. It’s rich in flavour and is like a mushroom stock so try to use this in as many things as possible.
- Add in your wine and allow it to cook off for a minute.
- Add in your cream and cook on medium heat for a few minutes until you get a brown and creamy sauce.
- Add in your pappardelle pasta as well as a generous splash of the starchy pasta water and gently toss the pasta in the pan for 2 minutes for it to soak up the sauce. Add a bit more pasta water and stir as necessary.
- Sprinkle over your cheese and serve immediately.