RECIPE: Mushroom Pappardelle Pasta

Who doesn’t love a wholesome, saucy pasta dish? This tasty mushroom-based pasta recipe will be an exciting alternative to your usual tomato or cream based sauces, and it’s suitable for our vegetarian friends!

To alter the flavour profile you can add more veggies or meat (beef strips will be a great addition!) or change the stock you use. For something extra special, try a mushroom bone broth instead of stock.

You will need:

• 500g pappardelle pasta

• 800g portabello mushrooms

• 1 brown onion

• 1 tbsp mixed herbs

• 2 tbsp tomato paste

• 150g spinach leaves

• 200g broccoli

• 1 1/2 tbsp cornflour

• 2 tbsp olive oil

• 500ml chicken stock

• 100g Greek yoghurt

• 2 tsp tamari

• 2 tsp dijon mustard

• Salt and Pepper to taste

• Parsley & Parmesan cheese to garnish, if desired

Method:

1. Heat olive oil in a frying pan and add diced onion. Fry until translucent.

2. Add broccoli to the pan, frying for a couple of minutes, then add the diced mushrooms.

3. Fill a saucepan with water and a pinch of salt. Bring to boil then add pasta. Cook until desired softness.

4. Once mushrooms and broccoli are sufficiently cooked, add tomato paste and mixed herbs. Stir through.

5. Dissolve cornflour in stock. Combine with tamari and dijon mustard, then pour into frying pan.

6. Add spinach and simmer for about 5 minutes as the sauce thickens. Stir regularly.

7. Remove from heat and combine pasta and sauce. Stir through yoghurt.

8. Serve with some ground pepper, parmesan and parsley if desired.