pappardelle with creamy white wine mushrooms

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.

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
black pepper.

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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