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Soy butter and mushroom pappardelle
- Janine Ratcliffe
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Serves 2 - 3
Easy
Prep: 15 mins
Cook: 30 mins
plus marinating
A star rating of 5 out of 5.2 ratingsRate
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Meaty mushrooms and mouth-warming sichuan peppercorns make this a lovely bowl of comfort
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Try our soy butter and mushroom pappardelle, then discover mushroom pasta, mushroom gnocchi and mushroom ravioli.
Using pappardelle or even tagliatelle as a substitute for flat noodles works really well and gives you that essential slippery mouth feel.
Soy butter and mushroom pappardelle recipe
Ingredients
Nutrition
-
300g oyster mushrooms
torn into pieces
-
1 tsp sichuan peppercorns
crushed
-
1 tsp cumin seeds
crushed
-
1 tsp dried chilli flakes
-
1 tbsp cold-pressed rapeseed oil
-
50g butter
-
125g dried egg pappardelle
-
3 tbsp soy sauce
-
1 tbsp finely grated ginger
-
1 tbsp black rice vinegar or balsamic vinegar
-
1 tsp sesame oil
-
spring onion greens
to serve (optional)
Nutrition: per serving (3)
- kcal353
- fat20g
- saturates9g
- carbs34g
- sugars4g
- fibre3g
- protein8g
- salt2.57g
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Method
-
step 1
Toss together the mushrooms, spices and rapeseed oil in a bowl with a good pinch of salt, and leave to sit for 15 mins. Melt half the butter in a large non-stick frying pan and cook the mushrooms, turning until tender and golden – they will give out a lot of liquid to begin with but keep cooking until it disappears and they take on some colour.
-
step 2
Cook the pappardelle following pack instructions. Drain, reserving a cup of the cooking water.
-
step 3
Add the soy, ginger, vinegar and sesame oil to the mushrooms, and bubble for 1 min. Add the pappardelle and butter, and stir. Add a splash of the cooking water to make everything saucy and glossy. Serve with spring onion greens on the side for scattering over, if you like.
More quick and easy pasta recipes
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.2 ratings
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