Mary Berry’s Mushroom, Basil and Broccoli Pappardelle
This quick and easy pasta dish from Mary Berry combines ribbons of pappardelle with florets of broccoli and three different varieties of mushroom in a rich, creamy sauce. It will soon become your go-to meat-free midweek meal.
Introduction
The perfect midweek supper dish. It is important to keep the slices of mushroom large; if they are too small, they will get lost among the pasta.
Ingredients
| Knob of | butter |
| 2 tbsp | olive oil |
| 3 | garlic cloves, finely grated |
| 250g (9oz) | chestnut mushrooms, thickly sliced |
| 250g (9oz) | Portobello mushrooms, thickly sliced |
| 250g (9oz) | shitake mushrooms, thickly sliced |
| 350g (12oz) | pappardelle pasta |
| 200g (7oz) | tenderstem broccoli |
| 200ml (⅓ pint) | pouring double cream |
| 3 | egg yolks |
| 125g (4½oz) | Parmesan, grated |
| 1 large bunch of | basil, leaves chopped |
Method
Melt the butter and oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds. Add all the mushrooms and toss over the heat until just starting to brown. Season well with salt and freshly ground black pepper and set the pan aside.
Cook the pasta in salted boiling water according to the packet instructions. Three minutes before the end of the cooking time, add the broccoli. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water.
Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork.
Add the pasta, broccoli and pasta water to the pan with the mushrooms and stir over a gentle heat. Pour in the cream and egg mixture, season well and stir to coat.
Toss in the basil and serve piping hot in a wide-rimmed bowl with green salad leaves on the side.
Mary’s Tips: Best made and served. Not suitable for freezing.
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