Papardelle with mushrooms, black pepper and chili, garlic, black olives and Parmesan cheese
This is how you do it at home
Mushrooms can transform a simple pasta dish into something very exciting. The secret? Simple ingredients that most people have in their cupboards anyway. Easy and quick to make. A light salad, dressed with olive oil, lemon juice, salt and pepper turn this dish into a complete meal.
Main course for 4 people
There is nothing better than mushroom pasta.
- 750g / 1lb 10oz mushrooms
- 3 large onions
- 10 garlic cloves
- 1 (Spanish) chilli pepper
- 100g / 4oz pitted black olives
- 350g / 12oz papardelle (preferably fresh)
- olive oil
- black pepper
- 6 tbsp chopped parsley
- 100g / 4oz grated or shaved Parmesan cheese
- Clean the mushrooms and quarter them*. Peel and finely chop the onions and the garlic. Finely slice the red chilli; remove the seeds. Halve the olives.
- Bring a large pan of salted water to the boil. Cook the papardelle al dente (for exact cooking times, see product packaging). Drain and return to the pan.
- Heat 4 tbsp oil in a large frying pan. Add the onion and red chilli and fry for 3 minutes on a medium heat. Add the garlic and mushrooms and cook for another 3 minutes. Then add the halved olives and season with salt and plenty of freshly ground black pepper.
- Add a glug of olive oil and some freshly ground black pepper to the papardelle. Mix in the mushroom mixture and half the parsley.
- Warm a large platter or individual, deep plates and spoon in the pasta. Sprinkle with cheese and the rest of the parsley.
*Instead of using fresh mushrooms you could also use Ecopouch® mushrooms.