Forest Mushroom Pappardelle Pasta - alive magazine
Pasta tastes best made fresh, but if you don’t have a good Italian shop close by that sells fresh pappardelle, use a tagliatelle noodle (dried noodles work well…
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.
Cooking tools:
- Pepper mill
- Grater
- Saute pan
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Wooden spoon
- Pasta bowl
Ingredients
- 1 1/2 lb (750 g) pappardelle pasta
- 1/3 cup (80 mL) extra-virgin olive oil
- 1 1/2 lb (750 mL) assorted mushrooms (we use lobster, chanterelle, and pine)
- 3/4 cup (180 mL) leek whites, washed and sliced
- 1 1/2 tbsp (22 mL) garlic, minced
- 1 1/2 tsp (7 mL) salt
- 1/3 cup (80 mL) white wine
- 1 cup (250 mL) vegetable stock
- 1 1/2 cups (350 mL) arugula
- 3/4 cup (180 mL) Parmesan cheese, grated
- 3 Tbsp (45 mL) Italian parsley, chopped
- Pepper, freshly ground
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Mushroom Pappardelle Pasta
zupans.com
Recipe: <!-- -->Pappardelle with Pancetta and Wild Mushrooms<!-- -->
wholefoodsmarket.com
Pappardelle With Mushroom Sauce Recipe
food.com
Pappardelle with Exotic Mushrooms
abetterchoice.com.au
Mushroom pasta with roasted garlic
australianmushrooms.com.au
Pasta Boscaiola
rouxbe.com
Vegetarian Pappardelle with Garlic Mushrooms – EatWell Magazine
wellbeing.com.au
Mushroom Pasta Recipe
olivemagazine.com