Serves: 2
Prep: 10min
Cooking: 10min
Difficulty: easy
October is a month full of flavour, walking in the markets you can find the first chestnuts, pumpkins, chicories, pomegranates... It’s the month of green leaves turning into red and yellow but most of all it’s the month of mushrooms. So here a delicious recipe that will make you fall in love with October
Mamma Flora’s Tip: Drain the pasta directly into the sauce few minuted before the cooking time displayed on the package, toss until al dente
Ingredients:
- 250gr chestnut mushrooms
- 200gr pappardelle
- 50ml cream
- 30gr butter
- 1 garlic clove
- 1 handfully of fresh flat-leaf parsley, roughly chopped
- Salt and pepper
- Grated parmesan, if you like
Tools:
- 1 pot
- 1 pan
Method:
- Place a pot of water to boil
- In the meantime brush off any dirt from the mushrooms with a pastry brush or a dish towel, and slice the mushrooms (pic above)
- Put the butter and the garlic in a pan on medium heat, as soon as the butter is frying add the mushrooms and a pinch of salt. Let them fry for 5min and then cover with a lid for 5min more, stir from time to time
- As soon as the water is boiling, add the pappardelle and the salt. Check the cooking time and drain the pasta 2-3min before the cooking time. Drain the pasta into the pan with mushrooms, add the cream and continue the cook until al dente, coat the pappardelle evenly
- Serve with grated parmesan and chopped parsley and enjoy Autumn!