This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
- Serves two.
- 50 ml olive oil
- 250 g button mushrooms, cleaned and halved
- 100 ml white wine
- 1 bay leaf
- 3 thyme sprigs, leaves picked and chopped
- ½ tsp caster sugar
- 150 ml double cream
- salt and black pepper
- grated zest of 1 lemon
- 1 garlic clove, crushed
- 3 tbsp chopped parsley
- 20 g panko breadcrumbs
- 250 g Tenderstem or sprouting broccoli
- 250 g pappardelle
- Heat the oil in a large saucepan, then sauté the mushrooms, stirring occasionally, until they start taking on a little colour.
- Add the wine, bay leaf, thyme and sugar, bring to a boil and reduce the liquid by two-thirds.
- Add the cream and stir to mix.
- Taste and add plenty of salt and pepper.
- Keep warm.
- Mix together the lemon zest, garlic and parsley.
- In a hot pan, toast the breadcrumbs until golden, stirring occasionally.
- Remove and discard any leaves from the broccoli, then cut both stems and florets into 6cm-long pieces.
- If the stalks are on the thick side, cut them along the centre in half or into quarters.
- Blanch in boiling salted water for two minutes and drain.
- Cook the pappardelle in plenty of boiling salted water.
- When the pasta is just ready, add the broccoli to the cream sauce to reheat.
- Drain the pasta, reserving some of the cooking liquid, and stir with the cream sauce.
- Add half of the parsley mix.
- If at this point the sauce seems a little dry, add some of the cooking liquid.
- Transfer the pasta to a serving bowl.
- Stir the rest of the parsley mix into the breadcrumbs, generously sprinkle this over the pappardelle, and serve immediately.