Creamy Mushroom Pappardelle Recipe

Ingredients

• 300 g pappardelle dried pasta
• 30 g salted butter
• 1 tbsp oil
• 300 g wild mushrooms (e.g. King Oyster, Maitake, Oyster or Shiitake, sliced)
• 2 cloves garlic (minced)
• 100 ml white wine
• 250 ml whole milk
• 150 g light cream cheese
• 30 g Parmesan or vegetarian hard cheese alternative (finely grated)
• salt and black pepper
• 10 g fresh parsley

Instructions

1. 1

   Put the pasta on to cook in a large pan of boiling, salted water. It will take about 8-10 minutes, just enough time to prepare the sauce.

2. 2

   Heat the butter and oil over a medium heat in a pan until the butter is bubbling gently.

3. 3

   Tip the mushrooms into the pan along with the garlic and a pinch of salt and pepper. Fry for 3-5 minutes until softened.

4. 4

   Add the wine and sizzle until mostly evaporated.

5. 5

   Add the milk, cream cheese and parmesan. Stir until the cheese and milk combine to give a creamy sauce.

6. 6

   Lift the pasta out of the boiling water and drop into the sauce. Stir until coated.

7. 7

   Scatter on some fresh parsley.

8. 8

   Transfer to bowls and enjoy.