Felt like having Pappardelle, bought it, along with sliced mushrooms, thickened cream, and found mixed colourful baby capsicums on sale. In my fridge, I have 3 stalks of parsley that won’t survive for another 2 days. Best to add it; so too some black olives to finish it, then I can get a new bottle.

Google:” Pappardelle are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres wide and may have fluted edges, while dried egg pappardelle have straight sides.”

Today, I am trying to create white sauce with garlic, cream, and dry white wine. This is a simple meal with just basic ingredients that you can turn into a healthy, colourful, flavourful, and spicy dish that is a must for me and delicious. Let’s cook!!!!

Ingredients

400 g pappardelle pasta
200 g sliced mushrooms
200 g mixed colourful baby capsicums
12 sliced salami, roughly cut to bite size
3 stalks of parsley, cut to bite size
4 Tbs butter
3 Tbs minced garlic
125 ml white wine
120 ml thickened cream
Italian seasoning
Parmesan Pecorino
salt
black pepper
oil
water to cook pasta

Method

Cook pappardelle pasta until al dente (around 8-10 minutes check packet instructions). In a large saucepan, heat butter and 2 Tbs oil over medium heat. Add garlic and cook for 30 seconds until fragrant.

Next add in mushrooms and let sit undisturbed for 1-2 minutes until browned. Stir and continue to cook for another 2-3 minutes. Season sliced mushrooms with a big pinch of salt, black pepper and Italian seasoning about 2-3 Tsp and cook for one more minute.

Pour in wine and deglaze the saucepan, scraping up any bits on the bottom. It will steam quite a bit, so stand back. Let it simmer for a minute or two until the wine is mostly evaporated and the wine-like smell is gone. Add pasta, parsley, cream, and 1 c reserved pasta water, and toss with food clippers until the sauce begins to thicken and coat the pasta.

Add Parmesan Pecorino about 1/4 c and toss until combined. Taste for seasoning and add more pepper, black olives and red pepper flakes if using. Switch off hob. Spoon onto bowls equal portion and drizzle some oil over it. The picture above is mine; I have scatter lots of chili flakes and no Parmesan Pecorino. Serve with a glass of dry white wine. Enjoy!!!

Note: You can add any meat of your choice. You can use big round red, green and yellow capsicums, You can you curly parsley, thyme, tarragon instead of Italian Seasoning. You can add kale if you want to. Omit chili flakes.

To get the mushrooms brown and crispy, do not crowd the saucepan. Depending on the size of your pan, you may need to brown the mushrooms in two batches; if you are using double the amount I have used. You can use green olives or capers. You can use less garlic minced say 1 Tbs. You can add more Parmesan Pecorino; but be aware Pecorino is quite salty, so do use less salt.

https://helenscchin.com/2023/09/24/pappardelle-salami-and-vegetables-in-white-sauce/

#helenscchinrecipes
#pastalovers
#cookingforthefun
#foodiesplus