← All recipes

🍽️ Pappardelle with mushrooms and tomatoes

520 kcal · 30 min · 4 servings

Ingredients

• 120 g small firm button mushrooms
• 5 spring onions
• 2 tbsp basil leaves (freshly cut)
• 400 g pappardelle (wide ribbon pasta)
• salt
• 3 slices ginger
• 100 g dried tomatoes (in oil)
• 2 tbsp almond slices
• 0.25 l vegetable broth (or chicken broth as a substitute)
• 2 finely grated garlic cloves
• 0.5 tsp finely grated ginger
• 2 tbsp cold butter (or mild olive oil)
• mild chili salt
• 4 tbsp grated parmesan

Instructions

1. 1. Bring plenty of water to a boil with the salt and ginger slices.
2. 2. Cook the pappardelle pasta in it for about two minutes.
3. 3. Remove the pasta two minutes before the time stated on the package.
4. 4. Stir the pasta occasionally while cooking.
5. 5. Drain the pasta in a sieve and let it drip dry.
6. 6. Remove the ginger slices from the pasta water.
7. 7. Clean the mushrooms and wipe them dry with a cloth.
8. 8. Slice the mushrooms into pieces about 0.5 cm thick.
9. 9. Let the tomatoes drain well.
10. 10. Cut the tomatoes into strips about 0.5 cm wide.
11. 11. Wash and clean the spring onions.
12. 12. Cut the spring onions diagonally into thin rings about 0.5 cm thick.
13. 13. Lightly toast the sliced almonds in a pan without fat.
14. 14. Remove the toasted almonds from the pan and set them aside.
15. 15. Heat the broth in a deep pan.
16. 16. Add the garlic and grated ginger to the broth.
17. 17. Add the pre-cooked pasta, mushrooms, and spring onions to the pan.
18. 18. Cook the mixture for about two minutes.
19. 19. Wait until the pasta has absorbed almost all the liquid.
20. 20. Add the tomato strips, sliced almonds, and basil to the pan.
21. 21. Stir the cold butter or olive oil into the pasta.
22. 22. Season the dish with chili salt.
23. 23. Portion the pappardelle onto pasta plates.
24. 24. Sprinkle the pasta with grated Parmesan cheese.

Nutrition per serving

• kcal: 520
• Protein: 20 g · Fett/Fat: 14 g · Carbs: 77 g