A vegetarian pasta dish that requires only a handful of ingredients and can be made in less than half an hour.
Ingredients
250g packet Barilla pappardelle
30g (half a cup) dried porcini mushrooms, washed and rinsed
1 tbspn olive oil
400g (14oz) mixed mushrooms (I used Swiss Brown and button), halved
4 shallots, sliced finely
1 large garlic clove, crushed
300ml (1¼ cups) pouring cream
2 heaped tbspns grated parmesan
1 bunch chives, finely chopped
Instructions
Bring a large saucepan of water to boil and cook pasta in accordance with directions on packet. Drain pasta reserving a little of the cooking water.
Meanwhile...
Place porcini mushrooms in a bowl and pour over 1 cup of boiling water. Allow to seep for 10 minutes then drain, reserving ¼ cup liquid. Chop mushrooms.
Heat a large frying pan. Pour in oil then mushrooms, shallots and garlic. Stir for 5 minutes or until softened.
Pour in cream and parmesan and season. Stir. Bring to the boil then remove from heat.
Pour sauce over pasta. Add half the chives. Stir.
Serve pasta topped with remaining chives. Sprinkle with extra parmesan cheese if desired.
Recipe by Hotly Spiced at http://hotlyspiced.com/pappardelle-with-porchini-mushrooms/