Mascarpone Mushroom Pappardelle and Hazelnut Pangrattato

Mascarpone Mushroom Pappardelle and Hazelnut Pangrattato

Ready in 30 minutes Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 10, 2017.

This creamy pasta is sure to be a favourite.


Ingredients

Balsamic Roasted Cherry Tomatoes

  • 1 punnet cherry tomatoes
  • 2½ teaspoons olive oil
  • 1½ teaspoons balsamic vinegar
  • ½ teaspoon brown sugar

Pappardelle with Mascarpone Mushrooms

  • 1 red onion
  • 250g white button mushrooms
  • 2 cloves garlic
  • ¼ cup red wine or vegetable stock
  • 1/3 cup vegetable stock
  • 200g veggie mascarpone cheese
  • ½ teaspoon soy sauce
  • ½ bag baby spinach leaves
  • 200g fresh pappardelle

Hazelnut Pangrattato

  • 45g veggie hazelnut and Parmesan pangrattato mix
  • 1 teaspoon melted butter

Steps

  1. Preheat oven to 200°C. Bring a large pot of salted water to the boil. Line two oven trays with baking paper (one with a lip). Toss all tomato ingredients together on lipped tray and season. Roast for 18-20 minutes, until tomato skins begin to split and become golden. Finely dice onion; thinly slice mushrooms; mince garlic. Set aside.
  2. Toss hazelnut pangrattato with melted butter on second prepared tray and season with salt. When tomatoes have 5 minutes cook time remaining, place tray in oven (on rack above tomatoes) and toast for 3-5 minutes, until golden and crunchy. Toss once and keep an eye on it to avoid burning.
  3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and mushrooms for about 5 minutes, until golden. Add garlic, season well with salt and pepper and cook a further 30 seconds. Add wine/first measure of stock to pan and simmer for about 1 minute, until almost evaporated.
  4. Add stock, reduce heat to low and cook for 2-3 minutes, until liquid is mostly reduced. Remove from heat and stir through mascarpone, soy sauce and spinach.
  5. While stock reduces, shake pasta to separate strands and cook in pot of boiling water for 2-3 minutes, until just tender. Stir to separate strands, reserve ¼ cup pasta water then drain. Toss pasta through mascarpone mushrooms and season to taste. Gently fold through balsamic roasted cherry tomatoes.
  6. To serve, divide pappardelle with mascarpone mushrooms between plates and top with a generous sprinkle of hazelnut pangrattato.

Nutritional Information

Energy 2787 kj
666 kcal
Protein 19.5g
Carbohydrate 48.0g
Fat 42.5g