Melograno-Inspired Pappardelle with Mushrooms
Ingredients
The pasta and mushrooms
-
2
lbs
mixed mushrooms
-
1
lb
fresh linguini or pappardelle or dried orecchiette or bowtie pasta
The sauce
-
2
tablespoons
olive oil
-
2
teaspoons
unsalted butter
-
2
cloves
garlic, minced
-
4
sprigs
thyme, leaves removed and finely chopped
-
to taste
kosher salt
-
to taste
freshly ground pepper
-
to taste
freshly grated Parmigiano Reggiano
-
to taste
truffle oil, optional
-
a few
big, thick shavings
Parmigiano Reggiano to top each plate
Instructions
- Boil a large pot of water.
- In a skillet, heat olive oil and butter, then add half of the mushrooms and cook until browned.
- Add half of the garlic, thyme, salt, and pepper, then cook for an additional minute and transfer to a bowl.
- Repeat the cooking process with the remaining mushrooms.
- Cook the fresh pasta for 2 minutes or until al dente if using dried pasta, then drain.
- Combine the pasta with butter, grated Parmigiano, and sautéed mushrooms.
- Serve the pasta with a drizzle of truffle oil and top with shavings of Parmigiano.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
15g
Sodium
300mg
Cholesterol
30mg
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