Pappardelle Pasta with Portobello Mushroom, Rosemary, Turkey Ragout and Parmesan
Serves 4
2 tbsp olive oil
50g butter
4 Portobello mushrooms, thickly sliced
20g dried porcini mushrooms, soaked for 30 mins
3 garlic cloves, crushed
1 sprig fresh rosemary, leaves chopped
sea salt flakes
freshly ground black pepper
300g pappardelle
100ml white wine
300ml double cream
2 tsp Dijon mustard
50g grated Parmesan, plus extra to serve
350g cooked turkey meat, cut into chunks
75g cooked crispy bacon, cut into pieces
chopped parsley, to serve
Typical values | Per serving (514g) based on serves 4 | Per 100g |
Energy kJ / kcal | 4512 / 1083 | 878 / 211 |
Fat g | 69.7 | 13.6 |
Saturates g | 37.8 | 7.3 |
Carbohydrate g | 56.6 | 11.0 |
Sugars g | 3.7 | 0.7 |
Fibre g | 5.4 | 1.0 |
Protein g | 50.1 | 9.7 |
Salt g | 1.8 | 0.3 |
Method
Heat the olive oil and butter in a saucepan over a high heat and add the mushrooms, garlic and rosemary. Cook for 4 minutes, add a little of the porcini soaking water with some salt and pepper and reduce slightly.
Meanwhile, cook the pasta in a large pan of boiling salted water until al dente (firm to the bite). Drain the pasta, reserving a cup of the pasta water.
Add the wine, cream, mustard and Parmesan to the mushrooms and reduce further until thickened slightly. Stir in the turkey meat and bacon and warm through.
Place the pasta into a serving bowl, top with some sauce and scatter with some freshly chopped parsley and grated Parmesan. Serve immediately. For a healthier option replace the double cream with single and replace 30g of the butter with 2 tbsp olive oil.
