pappardelle with creamy white wine mushrooms
Recipe from Five Ingredient Vegan by Katy Beskow (Quadrille, £15) Photography © Luke J Albert.
One of life’s true pleasures is a big bowl of slippery pappardelle pasta, with a creamy, garlicky sauce. White wine brings a touch of acidity to the earthy mushrooms, but do check it is vegan-friendly, as some wines contain animal ingredients. Pull on your cosiest sweater, put your feet up and melt into this bowl of heaven.
1 tbsp sunflower oil
250g (9oz) chestnut (cremini) mushrooms, brushed clean and roughly sliced
3 garlic cloves, crushed generous glug of white wine (ensure vegan)
160g (51⁄2oz) dried pappardelle (ensure egg-free)
200ml (7fl oz) soya single cream
generous pinch of sea salt and black pepper
Pappardelle is a thick ribbon pasta, perfect to hold a creamy sauce. Dried pappardelle is often made without eggs, but always check the ingredients before buying. You’ll find it in supermarkets or Mediterranean delis.
Heat the oil in a large frying pan, add the mushrooms and cook over a medium heat for 8–10 minutes until softened and fragrant.
Add the garlic and cook for a further minute.
Pour in the white wine and reduce for 4–5 minutes.
Meanwhile, bring a large pan of water to the boil and cook the pappardelle for 8–10 minutes until al dente.
Pour the soya cream over the mushrooms and stir.
Reduce the heat to low–medium and simmer gently for 5 minutes, stirring frequently.
Season generously with sea salt and
Drain the pappardelle thoroughly, then use tongs to transfer the pasta to the pan of sauce.
Coat all of the pasta in the creamy sauce, then serve.
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