Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
37
High
Nutrition per serving
Calories677.2 kcal (34%)
Total Fat33.6 g (48%)
Carbs74.6 g (29%)
Sugars11.9 g (13%)
Protein18.8 g (38%)
Sodium2394.1 mg (120%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1 portionpappardelle
uncooked
2cloves garlic
minced
0.5yellow onion
diced
125gcremini mushrooms
sliced
1 ¾ cupsvegetable broth
plus more if needed
¼ cupmilk
1 ½ Tbspall purpose flour
2 Tbspolive oil
divided
1 Tbspthyme leaves
¼ tspsalt
plus more if needed
¼ tspblack pepper
cracked or ground, plus more if needed
parmesan
grated, for garnish
italian parsley leaves
chopped, for garnish, optional
Instructions
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.
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