Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Nutrition per serving
Calories2279.3 kcal (114%)
Total Fat117.2 g (167%)
Carbs231.1 g (89%)
Sugars22 g (24%)
Protein45.1 g (90%)
Sodium1398.2 mg (70%)
Fiber18.1 g (65%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Serves two.
Step 2
Heat the oil in a large saucepan, then sauté the mushrooms, stirring occasionally, until they start taking on a little colour.
Step 3
Add the wine, bay leaf, thyme and sugar, bring to a boil and reduce the liquid by two-thirds.
Step 4
Add the cream and stir to mix.
Step 5
Taste and add plenty of salt and pepper.
Step 6
Keep warm.
Step 7
Mix together the lemon zest, garlic and parsley.
Step 8
In a hot pan, toast the breadcrumbs until golden, stirring occasionally.
Step 9
Remove and discard any leaves from the broccoli, then cut both stems and florets into 6cm-long pieces.
Step 10
If the stalks are on the thick side, cut them along the centre in half or into quarters.
Step 11
Blanch in boiling salted water for two minutes and drain.
Step 12
Cook the pappardelle in plenty of boiling salted water.
Step 13
When the pasta is just ready, add the broccoli to the cream sauce to reheat.
Step 14
Drain the pasta, reserving some of the cooking liquid, and stir with the cream sauce.
Step 15
Add half of the parsley mix.
Step 16
If at this point the sauce seems a little dry, add some of the cooking liquid.
Step 17
Transfer the pasta to a serving bowl.
Step 18
Stir the rest of the parsley mix into the breadcrumbs, generously sprinkle this over the pappardelle, and serve immediately.
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Notes
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Easy
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