BARILLA PAPPARDELLE

WITH PORCINI MUSHROOMS, LEEKS AND PECORINO CHEESE

La Collezione Pappardelle

Made with

Barilla Egg Pappardelle

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  • Prep
  • Cook
  • Skill
    Casual
  • Diet
    Vegetarian


  • 422
    Calories
  • 11.4g
    Total Fat
  • 17.8g
    Protein
  • 52.5g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 250g Barilla Egg Pappardelle
  • 1 leek, cut in 0.5cm slices
  • 1 garlic clove, chopped
  • 100g button mushrooms, cut in quarters
  • 100g oyster mushrooms, sliced
  • 25g dry porcini mushrooms, soaked in water
  • ½ glass of white wine
  • 1 sprig of rosemary
  • 1 jar Barilla Basilico Sauce
  • 80g Pecorino Cheese, grated
  • Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Salt and pepper, to taste

Instructions

  • TO START

    Bring a large pot of water to the boil and add rock salt.
  • COOK THE VEGETABLES

    In a large fry pan, cook the leeks, garlic and rosemary in a little oil. Once golden, add all of the mushrooms and cook for 2 minutes. Add wine and allow it to evaporate.
  • ADD THE SAUCE

    Add the Basilico sauce and bring to a simmer. Cook for 5 minutes on low heat, stirring occasionally.
  • COOK THE PASTA

    Drop the Pappardelle into the boiling water and cook as per the instructions on the packet. Leave for 2 minutes before stirring.
  • COMBINE AND SERVE

    Drain the pasta one minute before the suggested cooking time. Toss the pasta with the sauce and cook for a further minute. Remove from the heat, add the cheese and serve with a drizzle of Extra Virgin Olive oil.
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