Pappardelle With Portobello Mushrooms | Vegetarian Recipe
- 200g fresh chestnuts (optional)
- 1 tablespoon olive oil
- 15g butter
- 2 garlic cloves, chopped
- 400g portobello or field mushrooms, sliced
- 2 sprigs thyme
- 125ml dry white wine
- 250ml single cream
- 1 bunch of chives, cut into 3-cm lengths
- 50g pecorino cheese, finely grated, plus extra to serve
- 400g dried pappardelle, tagliatelle or any other ribbon pasta
- Sea salt and freshly ground black pepper
- #Fresh chestnuts aren’t always easy to find, but if you can get your hands on some, they really do make a wonderful addition to this pasta dish, giving it a slightly festive flavour. Don’t feel too guilty about the cream – the chestnuts are low in fat and calories.# Preheat the oven to 200°C (400°F) Gas 6.
- Score a cross on one end of each chestnut. Put them on a baking tray and roast in the preheated oven for 10-15 minutes, until the skins split. Remove and leave to cool then pull off the shells, and rub away the fleshy skin underneath. Set aside.
- Put the oil and butter in a frying pan set over high heat. When the butter sizzles, add the garlic and cook for just 1 minute, making sure it doesn’t burn. Add the mushrooms and thyme, reduce the heat to medium and partially cover with a lid. Cook for 10 minutes, stirring often. Add the wine to the pan and simmer until the liquid is reduced by half. Add the cream, reduce the heat and cook for 15 minutes, until the mixture thickens. Add the chives and half of the pecorino and stir to combine. Season to taste with salt and pepper. Take off the heat and cover with foil to keep warm.
- Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well and return to the pan to keep warm. Add the mushroom sauce along with the chestnuts, if using, gently toss to mix and serve immediately with extra pecorino for sprinkling.