Mushroom Stroganoff with Pappardelle

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Step 1

Heat 1 tbsp of oil in a skillet or pot over medium high. Add onion, sauté till golden at the edges, for about 5 minutes.

Step 2

Add 1/2 tbsp more of oil, then add mushrooms and sauté till golden brown and any liquid is cooked off, for about 8 minutes.

Step 3

Reduce heat to medium, then add remaining oil, garlic and thyme. Cook, stirring frequently, till garlic is fragrant, for about 1-2 minutes.

Step 4

Stir in flour, ensuring all ingredients in the skillet or pot are evenly coated with it.

Step 5

Pour in vegetable broth, salt and pepper, stirring vigorously to prevent clumps and scrape any brown bits off the skillet. Let mixture come to a boil.

Step 6

Once boiling, add dried pasta. Gently stir the pasta so that they are evenly covered with liquid, and allow to cook for about 4 minutes.

Step 7

Pour in milk, and allow pasta to continue to cook till al dente for about another 4 minutes, stirring occasionally. If the skillet starts to look dry, add a splash of more broth and stir gently as the pasta cooks, to avoid breaking the pasta, and also so that they do not stick to the pan.

Step 8

Season with more salt and pepper if needed. Remove from heat, garnish with parmesan and parsley, then serve immediately.