Pappardelle Pasta with Mushrooms

By Cooking With Ayeh · 35 min

Ingredients

Instructions

1. Cut the top off the garlic bulb, drizzle with olive oil, season with salt and pepper, wrap in foil and roast at 180°C (350°F) for about 45 minutes.
2. Wipe the mushrooms clean and chop them into roughly equal pieces.
3. Sauté the mushrooms in olive oil until browned, then season with salt, pepper and thyme leaves. Add the white wine and let it reduce slightly.
4. Cook the pappardelle in heavily salted water until almost done, reserving some of the pasta water.
5. Take the garlic out of the oven, let it cool slightly, then squeeze the cloves into the pan with the mushrooms.
6. Add the baby spinach and the pasta to the pan and toss. Add a good splash of pasta water and mix through.
7. Sprinkle with chilli flakes, grate in the Parmesan and serve.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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