This deliciously rich vegetarian pasta recipe makes great use of seasonal wild mushrooms, fresh pappardelle and herbs. It's ready in less than 20 minutes – ideal for a meat-free midweek meal.
- 200 g fresh pappardelle
- splash of extra virgin olive oil
- 1 garlic clove, finely sliced
- 1 tsp chopped sage, marjoram or thyme leaves
- 2 medium slippery jack mushrooms, sponge removed and roughly sliced
- 2 medium pine mushrooms, roughly sliced
- 150 ml white wine
- salt and pepper
- 1 tbsp butter
- 1 tbsp chopped flat-leaf parsley
- freshly grated parmigiano reggiano
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Put a pot of salted water on to boil for the pasta. While you wait, heat the oil in a large frying pan and sauté the garlic with the sage, marjoram or thyme. Add the mushrooms and sauté for another 2–3 minutes.
Meanwhile, add the pappardelle to the boiling water and cook until al dente (fresh pasta should not take more than 3 or 4 minutes).
Add the wine to the mushrooms and let it reduce for 1 minute. Season with salt and pepper. When the pasta is ready, drain it, reserving some cooking water, and stir into the mushroom sauce, heating together briefly. Add the butter and a little of the cooking water if the pasta seems dry. Serve sprinkled with parsley and parmigiano reggiano.