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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.



 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



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