Tue, 19 November 2024
Serves 4
Ingredients –
· 1 tbsp olive oil
· 1 tbsp butter
· 300g mixed mushrooms, roughly chopped
· A handful of washed curly kale, roughly chopped
· 8 garlic cloves, peeled and chopped
· 2 banana shallots, peeled and finely chopped
· 1 tsp paprika
· 320g pappardelle
· 4 tbsp good-quality Irish cheddar, grated
· 2 tbsp crème fraîche
Method –
1. Bring a pot of salted water to a boil and add the pasta. Cook for 6 to 7 minutes or according to the instructions on the packet.
2. Heat a large pan over high heat. When the pan is hot, add the olive oil, followed by the mushrooms. Cook the mushrooms for 2 minutes, then add the kale and sauté for another 2 minutes.
3. Add the garlic and shallots, reduce the heat, and cook for an additional 3 to 5 minutes, until everything is softened.
4. Add the cooked pasta to the pan along with a couple of ladles of pasta water. Toss everything together, then add the butter and crème fraîche. Toss again to combine and let it simmer until the sauce is reduced and thickened.
5. Add in most of the cheese, and season with salt and pepper to taste. Serve in bowls and top with the remaining cheese.
