Pappardelle with garlic and Mushroom
Pappardelle with garlic and Mushroom
Any pasta or GF pasta will do, we chose pappardelle for this recipe because this pasta is designed to be served on a plate or in a broad bowl. The wide ribbons are very absorbent and sturdy, making them ideal for thick sauces and cooking in bone broth helps the flavour and nutrition.
Ingredients
Parpadelle 150g
Butter 25g
BC Bone Broth 500ml
Button Mushrooms 250g, sliced
Garlic, 1 clove crushed
Sage, ¼ of a cup
The Juice and zest of 1 lemon
Method
Cook the pappardelle in the bone broth
Heat the butter in a fry pan and cook the mushrooms
Add the garlic and cook for 2-3 minutes
Add the sage and cook for a further minute
Add the pasta and any remaining bone broth to the pan
Add the lemon juice and lemon zest
Season with salt and pepper
Serve with your favourite cheese
Enjoy!