For my birthday, my daughter gave me this great cookbook by Yotam Ottlenghi – Plenty. The book includes beautiful photos of the various dishes (mine never seem to look quite this good….) and vegetarian dishes organized by the main ingredient. The first recipe I decided to try was “Crunchy Pappardelle”. Very tasty with a unique crunch usually not found in a pasta dish! I would double the recipe for a family of 5. Here’s the adapted recipe:
- 1/4 cup olive oil
- 3 1/2 cups button mushrooms, halved (I sliced mine a little smaller)
- 7 tblsp white wine
- 1 bay leaf
- 3 thyme sprigs, leaves picked and chopped
- 1/2 tsp sugar
- 2/3 cup heavy cream
- salt and pepper
- grated zest of 1 lemon (I used 2 lemons, so that would be 4 when you double)
- 1 garlic clove, crushed (I used jar garlic, about 1 tblsp)
- 3 tsp chopped parsley
- 3 tblsp panko breadcrumbs
- 1 bunch broccolini (I just used two small broccoli crowns)
- 9 oz dried pappardelle (I used bowtie pasta)
- Heat olive oil in a large saucepan and saute mushrooms. Add the wine, bay leaf, thyme, and sugar. Bring to a boil and cook until 2/3 of the liquid is gone.
- Add the cream to the mushroom mixture and stir to mix. Keep warm.
- Mix together the lemon zest, garlic, and parsley. In a small pan, toast the panko and lemon zest mixture.
- Cook pasta to al dente. Drain and keep warm.
- Steam the broccoli. Add the broccoli to the cream sauce. Pour over the pasta.
- Sprinkle the pasta with the panko mix and toss.