#perfectpasta

This hearty pappardelle pasta dish tastes great with the earthy flavors of wild mushrooms. The creamy sauce goes well with the hearty mushroom ragu to make a meal that's perfect for any event.

Ingredients: 400g pappardelle pasta. 300g mixed wild mushrooms, sliced. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 1/2 cup dry white wine. 1 cup vegetable broth. 1/2 cup heavy cream. 2 tbsp tomato paste. Salt and pepper to taste. Grated Parmesan cheese for serving. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the pappardelle pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Place sliced mushrooms in the pan and cook them until they dry out and turn golden brown. Add the white wine and cook until it's half gone. Add the vegetable broth and tomato paste and stir. Let it cook for 5 minutes. Add the heavy cream and season with pepper and salt to taste. Let the sauce cook for five more minutes until it gets thicker. Mix the cooked pappardelle pasta with the mushroom ragu until it is well covered. Add grated Parmesan cheese and fresh parsley on top while the food is still hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

This hearty pappardelle pasta dish tastes great with the earthy flavors of wild mushrooms. The creamy sauce goes well with the hearty mushroom ragu to make a meal that's perfect for any event.

Ingredients: 400g pappardelle pasta. 300g mixed wild mushrooms, sliced. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 1/2 cup dry white wine. 1 cup vegetable broth. 1/2 cup heavy cream. 2 tbsp tomato paste. Salt and pepper to taste. Grated Parmesan cheese for serving. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the pappardelle pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Place sliced mushrooms in the pan and cook them until they dry out and turn golden brown. Add the white wine and cook until it's half gone. Add the vegetable broth and tomato paste and stir. Let it cook for 5 minutes. Add the heavy cream and season with pepper and salt to taste. Let the sauce cook for five more minutes until it gets thicker. Mix the cooked pappardelle pasta with the mushroom ragu until it is well covered. Add grated Parmesan cheese and fresh parsley on top while the food is still hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

This hearty pappardelle pasta dish tastes great with the earthy flavors of wild mushrooms. The creamy sauce goes well with the hearty mushroom ragu to make a meal that's perfect for any event.

Ingredients: 400g pappardelle pasta. 300g mixed wild mushrooms, sliced. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 1/2 cup dry white wine. 1 cup vegetable broth. 1/2 cup heavy cream. 2 tbsp tomato paste. Salt and pepper to taste. Grated Parmesan cheese for serving. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the pappardelle pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Place sliced mushrooms in the pan and cook them until they dry out and turn golden brown. Add the white wine and cook until it's half gone. Add the vegetable broth and tomato paste and stir. Let it cook for 5 minutes. Add the heavy cream and season with pepper and salt to taste. Let the sauce cook for five more minutes until it gets thicker. Mix the cooked pappardelle pasta with the mushroom ragu until it is well covered. Add grated Parmesan cheese and fresh parsley on top while the food is still hot.

Prep Time: 15 minutes

Cook Time: 25 minutes