Pasta. What a fantastic versatile food product. With several different sizes and shapes and even colour’s there is so many possibilities to be had. As we all know pasta originated from Italy it is currently one of the best selling products in the market, outselling meats such as beef and poultry such as chicken. This is a recipe for a wonderfully simple and delicious mushroom pasta, The rich sauce gives lemony notes with a hit of paprika and wonderfully delicate mushrooms goes well with the long strands of pasta and coats them perfectly. Enjoy!
1 Banana Shallot Finely Chopped
1 Garlic Clove Finely Chopped
350g Halved Baby Button Mushrooms
Generous Pinch Of Paprika
1 Lemons Juice
4 Tablespoons Rapeseed Oil
1 Packet Pappardelle Pasta
1. Firstly place your rapeseed oil in the pan and put on a medium heat, once warm add your onions and garlic and cook without colour for averagely two minutes.
2. Now put the heat on high and add your halved mushrooms, caramlise the mushrooms.
3. Once the mushrooms have been caramalised put in 75g of the brandy and de-glaze the pan, reduce the brandy until syrupy with the mushrooms.
4. Now add your cream to the pan and bring to the boil, once boiled turn the heat down to low, slow simmer.
5. Now add the rest of your brandy, then stir your butter into the sauce. after add the paprika and lemon juice to taste, then cook out for averagely 4-6 minutes until thickened.
6. Meanwhile, while your sauce is cooking, boil some salted water and cook your pasta, fresh pasta takes averagely 2-4 minutes to cook but dried shop bought should take about 7 minutes.
7. Now that your pasta has cooked add some chopped parsley to the thickened sauce and place the pasta in the sauce pan, toss the pan to coat the pasta with the wonderful sauce, then serve. Finish off with freshly grated Parmesan.
Don’t forget, if you don’t fancy cooking you can always find and book a top restaurant with Go dine!
By Ashley Rolfe