Pappardelle with Mushrooms and Tomatoes

Ingredients

• 120 g small firm button mushrooms
• 5 spring onions
• 2 tbsp fresh basil leaves (cut finely)
• 400 g pappardelle (wide ribbon pasta)
• Salt
• 3 slices ginger
• 100 g sun-dried tomatoes (in oil)
• 2 tbsp almond slivers
• 0.25 l vegetable broth (or chicken broth as substitute)
• 2 finely grated garlic cloves
• 0.5 tsp finely grated ginger
• 2 tbsp cold butter (or mild olive oil)
• mild chili salt
• 4 tbsp grated Parmesan

Instructions

1. 1.

   Cook the pappardelle in plenty of boiling salted water with the ginger slices about 2 minutes less than the package instructions, stirring occasionally. Drain in a colander and let drain; remove the ginger.

2. 2.

   Meanwhile clean the mushrooms, wipe dry and slice into about ½ cm thick pieces. Drain the sun‑dried tomatoes and cut into strips about ½ cm wide. Trim the spring onions, wash and cut into thin rings about ½ cm thick. Lightly toast the almond slivers in a pan without oil, then set aside.

3. 3.

   Heat the broth in a deep pan with garlic and grated ginger. Add the pre‑cooked pasta with mushrooms and spring onions and cook for about 2 minutes until the pasta has absorbed most of the liquid.

4. 4.

   Add the tomatoes with almond slivers and basil, stir in the cold butter or olive oil last, and season everything with chili salt.

5. 5.

   Serve by arranging the pappardelle on a pasta plate and sprinkling with Parmesan.