Pappardelle Pasta with Mushrooms

This Pappardelle Pasta with Mushrooms makes for an easy elegant dinner. With roasted garlic and spinach, this pasta is hearty and flavourful

📝 Ingredients

• 180 g pappardelle pasta
• 600 g mixed mushrooms (portobello, swiss brown and button mushrooms)
• 1 whole garlic bulb
• 70 g baby spinach
• 1/3 cup white wine (or vegetable stock)
• 30-40 g parmigiano reggiano cheese (parmesan cheese)
• 6 sprigs of fresh thyme
• 2 tbsp olive oil
• Salt and pepper
• Chili flakes

👨‍🍳 Instructions

1. 1Chop the top of the garlic bulb, drizzle with olive oil, salt and pepper and wrap up in aluminium foil. Roast in the oven at 180°C/350°F for approximately 45 minutes
2. 2Wipe down all the mushrooms and chop them into roughly the same sizes
3. 3Sauté in olive oil, once browned, season with salt and pepper and thyme leavesThen add the white wine and allow it to reduce slightly
4. 4Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water
5. 5Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms
6. 6Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through.
7. 7Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!