Creamy wild mushroom pappardelle pasta
This is a dish I love – the golden chanterelle mushrooms add a little meatiness to the al dente pasta while the white wine and garlic lend a kick to the creamy sauce.
Prep Time5 mins
Cook Time15 mins
Total Time10 mins
Servings: 4 bowls
- 250 g parpadelle dried pasta
- 30 g butter
- 1 tbsp oil
- 100 g Girole wild mushrooms cut into halves or quarters
- 1 clove garlic
- 100 ml white wine
- 150 g cream cheese I used, Philadelphia Light, stirred to soften
- 250 ml milk
- 1 pinch salt and pepper
- 5 g fresh parsley chopped
- 30 g Parmesan or vegetarian hard cheese
Put the pasta in to cook in plenty of boiling water – it will take about 8 minutes, just time enough to prepare the sauce.
Heat the butter and oil over a medium heat in a pan until the butter is bubbling gently.
Tip the mushrooms into the pan and fry for minute, add the finely chopped garlic, then fry for another minute or so until soft.
Add the wine and sizzle until evaporated.
Add the milk, cream cheese, salt and pepper and stir until it thickens – this will happen fast!
Lift the pasta out of the boiling water and into the sauce and stir until coated.
Transfer to a warm bowl, sprinkle with the chopped parsley and serve with a little parmesan cheese, if you like.
Calories: 548kcal | Carbohydrates: 51g | Protein: 17g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 121mg | Sodium: 347mg | Potassium: 384mg | Fiber: 2g | Sugar: 6g | Vitamin A: 995IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 2mg