Het leuke is dat champignons van een simpele pasta en verrassend lekker gerecht kunnen maken. Het geheim? Neem simpele ingrediënten die je thuis hebt liggen. Makkelijk en snel te maken. Door een lekkere licht frisse salade te maken met olijfolie, citroensap, zout peper en wat frisse ingrediënten naar keuze! De smaakvolle pasta en de heerlijk frisse salade bij elkaar maakt het een prachtig compleet gerecht!

Main course for 4 people

There is nothing better than mushroom pasta.

Ingredients

  • 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
  • salt
  • black pepper
  • 6 tbsp chopped parsley
  • 100g / 4oz grated or shaved Parmesan cheese

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Add a glug of olive oil and some freshly ground black pepper to the papardelle. Mix in the mushroom mixture and half the parsley.
  5. 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.

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