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Pappardelle with porcini mushrooms

Published on November 27, 2014 | In | By |

Ingredients

  • 400g/1lb fresh porcini mushrooms, cleaned and thinly sliced (if fresh are not available, use the dried porcini mushrooms: soak in 1/4 cup of water for 15 minutes to soften. Use the liquid to dissolve the vegetable cube)
  • ½ cup onions, finely chopped
  • 1 clove of garlic, finely minced
  • 200g/ ½ lb. fresh tomatoes, chopped
  • 400g/ 1lb pappardelle pasta
  • 3 tbsp. extra virgin olive oil
  • 1 organic vegetable cube
  • 2 tbsp. fresh parsley, chopped
  • Sea salt, freshly ground white pepper
  • Parmesan cheese

Directions

  • 1. In a non-stick pan, heat the olive oil over medium heat.
  • 2. Gently sauté the onions and garlic for about 1 minute.
  • 3. Add the mushrooms and continue to sauté another 1 minute.
  • 4. Add the tomatoes, salt and pepper and cook for 4-5 minutes.
  • 5. Add the vegetable cube dissolved in 1/4 cup of water or the liquid from soaking the dried mushrooms.
  • 6. Cook for 20 minutes or until the sauce thickens.
  • 7. Prepare the pasta according to the package directions, but strain 2 minutes before the required cooking time.
  • 8. Add the pasta and parsley to the sauce and gently heat through for about 2 minutes (pasta should be cooked to “al dente” – do not overcook). Stir very very gently with a wooden spoon to evenly coat the pasta with the sauce.
  • 9. Sprinkle with freshly grated parmesan cheese.
  • 10. Serve immediately while still hot.