Mushroom and spinach pappardelle
Photo by Tam West
Here’s how I am enjoying mushrooms right now. It makes a simple, store-cupboard weeknight dinner for two, but sometimes I fancy it up with a mushroom medley and a good slosh of truffle oil at the end.
|1 Tbsp||Olive oil|
|300 g||Portobello mushrooms, sliced thickly|
|3 cups||Spinach, chopped|
|2 cloves||Garlic, finely sliced|
|300 g||Pappardelle pasta|
|3 Tbsp||Chopped parsley|
|½ cup||Parmesan cheese, finely grated, plus extra to serve|
|1||Mozzarella cheese, the ball torn into pieces|
|1 handful||Chopped parsley, to serve|
- Heat the butter and olive oil in a deep frying pan. Cook the onion over a low-medium heat until soft.
- Cook the pappardelle in plenty of salted water.
- Turn the heat up on the frying pan, add the mushrooms and the garlic and fry until the mushrooms are brown.
- Stir through the spinach and fry until well combined.
- Drain the pasta and add to the mushroom mixture, along with a splash of the pasta water.
- Add the mozzarella and parmesan and toss to combine.
- Serve immediately with extra parmesan and parsley.