Mushroom Pappardelle
Mushroom Pappardelle is a vegetarian pasta recipe made with white wine, mushrooms, Parmigiano Reggiano, capers and without cream.
Ingredients
- 1 lb mushrooms, sliced
- 8 oz pappardelle
- 1 small red onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoon butter
- 2 tablespoon olive oil
- ½ cup white wine
- 1 tablespoon capers
- 4 tablespoon parsley, finely chopped
- Parmigiano Reggiano for garnish
- Salt to taste
Instructions
- In a pan on high heat, cook sliced mushrooms for 4 to 5 minutes until it releases all the water and reduces in size. As the mushroom cooks, heat a pot of salted water and cook the pasta until al dente.
- After all the water has evaporated in the mushroom pan, add in butter, olive oil, onion, garlic, thyme and cook for 3 minutes until aromatic. Add white wine and allow it to simmer for 2 minutes.
- Add in the cooked pasta, parsley and mix to combine the sauce with the pasta. Transfer to a serving plate and add capers. Sprinkle chopped parsley and freshly grated Parmigiano Reggiano for garnish.