Pappardelle with porcini mushrooms
- Difficulty Level Advanced
- 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
- 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.