Crunchy Pappardelle

== Description ==
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
* Serves two.
== Ingredients ==
* 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
== Directions ==
# 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.
Category:Pappardelle Recipes
Category:White mushroom Recipes
Category:White wine Recipes
Category:Broccoli Recipes