Garlic mushroom pappardelle

foldermain | quick | vegan

miguel-barclay-pappardelle

Miguel Barclay @ ASDA

Cook 20 mins
Serves 1

Ingredients

1 giant mushroom, sliced
3 sheets dried lasagne (or 100g pappardelle)
2 cloves garlic, sliced
5 g Parmesan, grated (or alternative)
2 tsp olive oil
Pinch dried parsley (or fresh, chopped)

Method

  1. Boil a pan of water.
  2. Season and pan-fry the mushroom in 1tsp olive oil over a medium-high heat for 8-10 mins, until it turns a dark brown colour.
  3. Cook the lasagne in the water until al dente, drain and cut into wide strips.
  4. Add 1tsp olive oil to the mushroom, add the garlic and fry until it starts to colour. Add the pasta and fry for 30 secs.
  5. Remove the pan from the heat, then garnish with the parsley and Parmesan to serve.

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