Prep: 15 mins
Cook: 35 mins
4
Mushroom pappardelle with rocket
Delight in the rich and earthy flavors of mushroom pappardelle with rocket. Wide pappardelle noodles are tossed with a savory mix of sautéed mushrooms, garlic, and shallots, creating a luscious and flavorful sauce. Fresh rocket (arugula) is added for a peppery bite that perfectly complements the mushrooms. Finished with a sprinkle of Parmesan cheese and a drizzle of olive oil, this dish is a satisfying and elegant meal. Enjoy the perfect balance of textures and flavors in this delicious mushroom pappardelle with rocket!
2 tbs olive oil
1 leek, trimmed, halved lengthways and thinly sliced
2 garlic cloves, finely chopped
600g gourmet mixed mushrooms, roughly chopped or sliced
1⁄2 cup beef stock
1⁄2 cup reduced fat sour cream
1⁄3 cup reduced fat cream
350g dried pappardelle (or fettuccine) pasta
50g baby rocket leaves
grated parmesan cheese, to serve
STEP 1 Heat oil in a large non-stick frying pan over medium heat. Add leek and garlic and cook, stirring often, for 5 minutes until tender. Add mushrooms and cook for 2 minutes. Stir in stock and sour and light cream. Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes until mushrooms are tender. Keep warm.
STEP 2 Cook the pasta following packet directions. Drain. Toss pasta through the mushroom sauce. Season with salt and pepper to taste. Spoon onto serving plates, sprinkle with rocket and serve with grated parmesan cheese.
Nutritional Facts
Mushroom: Low in calories and fat; supports weight management. Rich in B vitamins, including riboflavin and niacin; promotes energy production and brain health. Contains selenium, an antioxidant that helps protect cells from damage. Provides dietary fiber; supports digestive health. Contains compounds that may support immune function.
Tips and Tricks
- Mushroom Pappardelle with Rocket: Select fresh rocket and quality pappardelle pasta for a simple yet delicious meal. Substitute rocket with spinach for a milder taste.
