Pappardelle with mushroom ragù
Simple to make, healthy pasta meal, satisfying and full of earthy flavours. On the table in just 30 minutes!
Servings
2people
Cook Time
30minutes
Servings
2people
Cook Time
30minutes
Ingredients
Instructions
  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 crush the garlic. Peel and finely slice the onion, carrot and celery. Wash and chop the parsley. Wash and dice the tomatoes.
  4. Warm the oil in a shallow pan, add the onion, celery and carrot, sprinkle with a little salt and soften over a low heat for about 5 minutes. Then add the garlic and parsley, stir for 30 seconds.
  5. Turn up the heat and add the fresh mushrooms and fry, stirring regularly until they have slumped and browned. Add the wine and sizzle until it has almost evaporated then add the tomatoes, tomato puree, the drained porcini.
  6. Strain the porcini soaking liquor through a muslin cloth into the pan, season with sea salt and bring to a simmer. Cover with a lid and cook for 10 minutes until the sauce thickens.
  7. Meanwhile, cook the pappardelle according to packet instructions. Drain and reserve a cupful of the cooking water .
  8. 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.
  9. 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.
  10. Sprinkle the pasta with the grated parmesan and serve immediately.
Recipe Notes

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.