Pappardelle with mushroom ragù
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Serves:     people
Notes from Anna

A quick and healthy pasta meal brimming with earthy flavours, rich in antioxidant micronutrients from the tomatoes and B vitamins, fibre and minerals from the mushrooms. Finish the meal with a small pot of plain greek yougurt sprinkled with your favourite nuts and seeds for a delicious, balanced meal.



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  1. Bring a large saucepan of salted water to the boil.
  2. Rinse the dried porcini under running water, put them in a bowl and cover with boiling water. Leave to soak for at least 10 minutes.
  3. Peel and wipe the fresh mushrooms and finely slice them. Peel and bash the garlic. Peel and finely slice the shallots. Wash and chop the parsley.
  4. Warm the oil in a shallow pan, add the garlic and shallots and sprinkle with a little salt. Soften over a medium heat for about 5 minutes.
  5. Add the fresh mushrooms , sprinkle with the chopped parsley and continue cooking for about 3-4 minutes.
  6. Drain the porcini and coarsely chop. Add to the fresh mushrooms a nd cook for another 5-6 minutes or until the liquid released by the mushrooms has evaporated.
  7. Pour in the red wine and let it bubble for a couple of minutes.
  8. Remove the stalk ends and skins from the plum tomatoes and add the tomatoes to the pan. Stir well to combine. Lower the heat and simmer for about 10 minutes, stirring occasionally.
  9. Meanwhile, cook the pappardelle according to packet instructions. Drain and reserve a cupful of the cooking water.
  10. Transfer the pasta to the pan with the sauce and cook for one minute. Add some of the reserved water if the sauce looks too dry.
  11. Sprinkle the pasta with the grated parmesan and a generous grinding of black pepper and serve immediately.

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