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  • 4 cups pappardelle egg pasta, cooked
  • 3 tbsp oil
  • 2 garlic cloves, pureed
  • 1/2 red pepper, finely chopped
  • 1 portobello mushroom, sliced
  • 4 shiitake mushrooms, sliced
  • 1/4 cup dry white wine
  • 1 cup vegetable broth
  • 1 tsp cornstarch
  • 4 oz soft goat cheese
  • 1 tbsp butter
  • salt and pepper to taste
  • 2 oz fresh parmesan cheese, grated
  • 1/2 lemon, juice and zest



Step 1

Bring a large pot of water to a boil. Add a pinch of salt and the pappardelle pasta. Cook for 10 minutes or until al dente. If you are using a non-egg pappardelle, you will need to boil for a couple of minutes longer.

In a large frying pan or wok, fry the garlic in oil until light brown, on medium heat. Add the sliced mushrooms and diced pepper. Fry until the mushrooms have become soft. Remove the peppers and mushrooms from the pan and set to the side on a plate.

Immediately add the white wine to the same frying pan. When it has reduced by half add the vegetable broth.

In a small bowl, mix the cornstarch with cold water to create a slurry. Add the mixture to the frying pan, while stirring with a wire whisk. Add the goat cheese, butter, and salt and pepper to taste. Continue to cook, whisking to prevent lumps, until the sauce thickens.

Once the sauce has thickened, drain the pasta and add it to the sauce, followed by the mushrooms and peppers. Mix all the ingredients together and then add grated cheese, lemon juice, and some lemon zest for flavor. Serve warm.

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