Porcini mushroom pappardelle pasta

Name: Porcini mushroom pappardelle pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3 Servings
Ingredients: 11 oz porcini mushrooms; 11 oz pappardelle pasta; 2 shallots; 1 clove garlic; 4 sprigs thyme; 2 juniper berries; 2 tbsp olive oil; 1 oz walnuts; 2 tbsp lemon juice; 0.5 cup heavy cream; 0.33 cup pasta water; 1.75 oz lamb's lettuce; lemon zest (for serving); salt; pepper

Based on 21 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-3+

300 g	porcini mushrooms
300 g	pappardelle pasta
2	shallots
1 clove	garlic
4 sprigs	thyme
2	juniper berries
2 tbsp	olive oil
30 g	walnuts
2 tbsp	lemon juice
120 ml	heavy cream
70 ml	pasta water
50 g	lamb's lettuce
	lemon zest (for serving)
	salt
	pepper

Metric

Imperial

Utensils

cutting board
knife
frying pan
spatula
large pot
colander

How-To Videos

Nutrition per serving

Cal
709

Protein
19 g

Fat
32 g

Carb
89 g

Step 1/4
- 2 shallots
- 1 clove garlic
- 4 sprigs thyme
- 2 juniper berries
- 300 g porcini mushrooms
- cutting board
- knife
Mince shallots and garlic. Pluck thyme from sprigs and crush the juniper berries with a knife. Chop porcini mushrooms into large pieces.
Step 2/4
- 2 tbsp olive oil
- 30 g walnuts
- 2 tbsp lemon juice
- 120 ml heavy cream
- frying pan
- spatula
Heat a frying pan with olive oil and fry porcini for approx. 4 min. Add walnuts, shallots, and garlic and fry until translucent. Then deglaze the mushrooms with the lemon juice. Add the cream, thyme, and juniper.
Step 3/4
- 300 g pappardelle pasta
- large pot
Cook the pappardelle according to package instructions in a large pot of boiling water.
Step 4/4
- 70 ml pasta water
- lemon zest (for serving)
- 50 g lamb's lettuce
- salt
- pepper
- colander
Drain pasta, reserving some pasta water, and add to the sauce. Add pasta water and season with salt and pepper. Once well combined, serve pappardelle with some lemon zest and lamb's lettuce. Enjoy!