Fresh Pappardelle with Creamy Mushrooms and Balsamic Rocket

Fresh Pappardelle with Creamy Mushrooms and Balsamic Rocket

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 18, 2018.
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Ingredients

Pappardelle with Creamy Mushrooms

  • 1 clove garlic, minced
  • ½ brown onion, finely diced
  • 2 teaspoons finely chopped thyme
  • 1 pinch chilli flakes (optional)
  • 250g Portobello mushrooms, thinly sliced
  • 1 tomato, finely diced
  • ¼ cup white wine or vegetable stock
  • ¼ cup vegetable stock
  • 125g lite sour cream
  • 200g pappardelle pasta
  • 1 courgette, peeled into ribbons

To Serve

  • 50g rocket
  • 1 teaspoon balsamic vinegar
  • 35g Parmesan, shaved

Steps

  1. Bring a medium pot of salted water to the boil. Prepare vegetables. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Add garlic, onion, thyme and chilli (if using) and cook for 2-3 minutes until soft.
  2. Add mushrooms and cook for a further 2-3 minutes until a little brown and tender.
  3. Add tomato and wine/stock and cook for about 1 minute or until liquid has almost evaporated. Add stock and bring to a simmer, then simmer for 1-2 minutes until slightly reduced. Remove from heat and stir through sour cream. Season to taste and set aside, covered, to keep warm.
  4. Cook pasta in pot of boiling water for 2-3 minutes until tender. Drain and return to pot with courgette ribbons and a drizzle of oil. Season and set aside.
  5. Toss rocket and balsamic vinegar together in a small bowl.
  6. To serve, divide pappardelle with creamy mushrooms between bowls. Top with handfuls of rocket and sprinkle over shaved Parmesan.

Nutritional Information

Energy 1930 kj
461 kcal
Protein 19.9g
Carbohydrate 50.6g
Fat 17.4g