Jamie Oliver's Pappardelle with Dried Porcini & Thyme, Tomato & Mascarpone Sauce

3 steps

Updated at: Wed, 04 Dec 2024 15:08:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories569 kcal (28%)

Total Fat13.1 g (19%)

Carbs86.3 g (33%)

Sugars1.8 g (2%)

Protein23.3 g (47%)

Sodium88.3 mg (4%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

50gdried porcini mushrooms

1 tablespoonolive oil

1 clovegarlic

peeled and nely chopped

1 handfulfresh thyme

leaves picked

0.75Tomato Sauce

Basic

2 tablespoonsmascarpone cheese

500gfresh pappardelle

parmesan cheese

for grating

Instructions

Step 1

Place the dried mushrooms in a small bowl and add about 285ml of boiling water. Make sure all the mushrooms are submerged, and leave them for 10 to 15 minutes.

Step 2

Put the olive oil and garlic into a thick-bottomed, semi-hot pan and allow to cook without colouring. Pick out the soaked porcini (reserving the liquor), shake off any excess moisture and add to the pan with the thyme – be careful because it will spit a little. Stir and fry. As the garlic begins to colour, gently pour in the liquor that you soaked your mushrooms in (discarding the last gritty bit). Allow the mushrooms to cook down gently to nearly nothing, then add the tomato sauce (this is a great sauce, quite substantial and smoky in avour). Stir in the mascarpone, then taste and season to perfection with sea salt and black pepper.

Step 3

Meanwhile, cook the pappardelle in boiling salted water until al dente. Add to the sauce and toss. Serve immediately, sprinkled with Parmesan