BARILLA PAPPARDELLE

WITH PORCINI MUSHROOMS, LEEKS AND PECORINO CHEESE

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

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

  1. 1 TO START
    Bring a large pot of water to the boil and add rock salt.
  2. 2 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.
  3. 3 ADD THE SAUCE
    Add the Basilico sauce and bring to a simmer. Cook for 5 minutes on low heat, stirring occasionally.
  4. 4 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.
  5. 5 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.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies