Pappardelle with artichokes and mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 25 | grams | Butter; (1oz) |
| 1 | Red onion; finely diced | |
| 2 | Cloves garlic; crushed | |
| 500 | grams | Mixed mushrooms eg chestnut; brown cap, oyster, |
| ; button, sliced | ||
| ; (1lb) | ||
| 1 | 285 gram jar artichoke hearts; drained | |
| 1 | 200 gram tub Creamery full fat soft cheese or | |
| ; mascarpone or creme fraiche | ||
| 4 | tablespoons | Milk |
| 1 | 250 gram pac pappardelle | |
| 1 | 15 grams pac flat leaf parsley | |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Pine kernels; lightly toasted |
Directions
Heat the oil and butter in a pan, add the onion and garlic and cook for 2-3 minutes, stirring occasionally. Stir in the mushrooms and cook for a further 8-10 minutes until golden.
Bring a large pan of water to the boil and cook pappardelle following instructions on the pack.
Add the artichokes, Creamery, mascarpone or creme fraiche and milk.
Stir in the cooked, drained pasta, most of the parsley and seasoning to taste.
Serve immediately sprinkled with the remaining chopped parsley and toasted pine kernels. Delicious topped with freshly grated parmesan.
Converted by MC_Buster.
NOTES : Pappardelle with a rich, creamy artichoke and mushroom sauce.
Converted by MM_Buster v2.0l.