Pappardelle Mushroom Pasta

15 mins active prep time, 4 servings

This simple, quick pasta is a candidate for the dinner rotation all year round. Hearty mushrooms, fresh herbs and deep flavours. This recipe features fresh hand-made pappardelle pasta from Maria's pasta in Carlton North - available for delivery every day except Sunday. On your plate in less than 30 minutes.

What you'll need

Olive oil, salt, balsamic vinegar, butter, parmesan to serve (optional)


1. Prepare ingredients: Thinly slice two shallots, one garlic clove and a small handful of fresh sage. Chop the mushrooms into 2cm pieces.

2. Cook shallots: Heat oil in a large pan over medium heat, add the shallots with a pinch of salt. Cook until soft.

3. Cook mushrooms: Add the mushrooms with a bit more salt and cook until they deepen in colour and become tender.

4. Prepare pasta: Boil a large pot of water. Add a few good pinches of salt and cook pasta until al dente. Keep 250ml of pasta water aside before draining.

5. Combine and build sauce: Add the sliced garlic and sage to the pan. Add 2 tablespoons of tomato paste, 1 teaspoon of balsamic vinegar, 2 tablespoons of butter and most of the pasta water you kept aside. Cook until the sauce thickens.

6. Serve: Toss your cooked pasta in with the sauce and shave parmesan over top to serve.

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