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🍝 Pappardelle with Fresh Basil Cream Sauce

534 kcal · 30 min · 4 servings

Pappardelle with Fresh Basil Cream Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring a large pot of water to a boil and add some salt.
  2. 2. Cook the pappardelle in this salted water until al dente (firm to the bite). Follow the time indicated on the package.
  3. 3. Drain the pasta and set it aside.
  4. 4. Dice the shallots into small cubes.
  5. 5. Heat butter in a pan or pot over medium heat.
  6. 6. Add the shallot cubes to the hot butter and sauté them briefly until they are soft and translucent.
  7. 7. Deglaze the shallots with the broth.
  8. 8. Stir the cream and the crème fraîche into the liquid.
  9. 9. Let the sauce come to a brief boil to thicken slightly.
  10. 10. Remove the fresh basil leaves from the stems. Save a few small leaves for garnish.
  11. 11. Add most of the basil leaves to the sauce.
  12. 12. Blend the sauce with an immersion blender or a regular blender until smooth.
  13. 13. Season the sauce with salt and pepper to your taste.
  14. 14. Add the drained pappardelle to the basil sauce.
  15. 15. Gently toss the pasta to ensure it is fully coated with the sauce.
  16. 16. Serve the pasta on plates and garnish with the remaining fresh basil leaves.

Nutrition per serving