Crunchy pappardelle

Name: Crunchy pappardelle
Yield: Serves 2
Ingredients: 100 ml white wine; 250 g button mushrooms, halved; 50 ml olive oil; 1 bay leaf; 250 g Tenderstem or sprouting broccoli; 20 g panko breadcrumbs; grated zest of 1 lemon; 150 ml double cream; 3 tbsp chopped parsley; 1 garlic clove, crushed; ½ tsp caster sugar; 3 thyme sprigs, leaves picked and chopped; 250 g pappardelle; salt and black pepper

Preparation info

Serves
2

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

I use panko, the crisp Japanese breadcrumbs, to add texture to this creamy pasta. The sauce dries out easily so I add some of the pasta’s cooking liquid before serving; make sure it is quite runny.

Ingredients

50 ml olive oil
250 g button mushrooms, halved
100 ml</

Main course
Vegetarian

Method

Heat up the olive oil in a large saucepan and sauté the mushrooms until they start taking on colour, stirring occasionally. Add the wine, bay leaf, thyme and sugar. Bring to the boil and reduce the liquid to a third. Add the cream and stir to mix. Taste and add plenty of salt and pepper. Keep warm.

Mix together the lemon zest, garlic and parsley. In a hot pan toast the breadcrumbs until