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Fresh Pappardelle with Black Oyster Mushrooms

Green Peas & Gremolata Breadcrumbs

Cooking time

25 minutes

Servings

2 / 4

Calories

798 /serving

This week’s pasta dish features two culinary gems that our Test Kitchen was really excited to get their hands on. First up is pappardelle – toothsome broad ribbons of fresh pasta that curl and swirl their way beautifully around any ingredient they’re paired with. And then, for a rare treat, black oyster mushrooms landed on our counters. Delicate, sweet and almost buttery in texture, these stunning beauties are getting layered into a generous serving of pappardelle along with green peas and a luscious cream sauce. A sprinkling of toasted Panko spiked with Parmesan and parsley is the cherry on top of this culinary masterpiece.

We will send you:

  • 2 Garlic cloves
  • 1 Shallot
  • 115g Organic black oyster mushrooms
  • 1 Bunch of parsley
  • 38g Panko
  • 150g Green peas
  • 225g Fresh pappardelle
  • 30g Parmigiano Reggiano
  • 60ml Cream

You will need:

Medium pot
Large high-sided pan
Strainer
Olive oil
Salt & pepper
Total Fat
34 g
Saturated Fat
12 g
Sodium
755 mg
Total Carbs
94 g
Sugars
7 g
Protein
29 g
Fibres
8 g
Preparation
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Mise en place
Bring a medium pot of salted water to boil. Tear the mushrooms into bite-sized pieces. Peel and thinly slice the shallot. Mince the garlic. Pick the parsley leaves off the stems; roughly chop the leaves.
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Start the gremolata breadcrumbs
In a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add ½ the garlic and panko to the pan; season with S&P. Toast, stirring occasionally, 2 to 4 minutes, or until golden brown. Immediately transfer to a bowl. Reserve the pan.
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Cook the vegetables
In the reserved pan, heat a drizzle of olive oil on medium-high. Add the shallots, remaining garlic and mushrooms. Cook, stirring occasionally, 3 to 4 minutes, until softened. Add the green peas and cook, stirring occasionally, 1 to 2 minutes, until bright green.
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Cook the pasta
While the vegetables are cooking, add the pasta to the pot of boiling water, separating the strands with your hands. Cook, stirring occasionally, 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a little olive oil to prevent from sticking together.
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Finish the pasta
To the pan of vegetables, add the cooked pasta, cream, Parmesan and ½ the reserved pasta cooking water. Cook, stirring gently, 2 to 3 minutes, until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from the heat and add ½ the parsley; season with S&P to taste.
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Plate your dish
To the bowl of toasted panko, add the remaining parsley; season with S&P to taste and toss to combine. Divide the finished pasta between your bowls and garnish with the gremolata breadcrumbs. Bon appétit!