Crunchy Pappardelle

Updated at: Thu, 17 Aug 2023 08:02:33 GMT

Step 1

Serves two.

Step 2

Heat the oil in a large saucepan, then sauté the mushrooms, stirring occasionally, until they start taking on a little colour.

Step 3

Add the wine, bay leaf, thyme and sugar, bring to a boil and reduce the liquid by two-thirds.

Step 4

Add the cream and stir to mix.

Step 5

Taste and add plenty of salt and pepper.

Step 6

Keep warm.

Step 7

Mix together the lemon zest, garlic and parsley.

Step 8

In a hot pan, toast the breadcrumbs until golden, stirring occasionally.

Step 9

Remove and discard any leaves from the broccoli, then cut both stems and florets into 6cm-long pieces.

Step 10

If the stalks are on the thick side, cut them along the centre in half or into quarters.

Step 11

Blanch in boiling salted water for two minutes and drain.

Step 12

Cook the pappardelle in plenty of boiling salted water.

Step 13

When the pasta is just ready, add the broccoli to the cream sauce to reheat.

Step 14

Drain the pasta, reserving some of the cooking liquid, and stir with the cream sauce.

Step 15

Add half of the parsley mix.

Step 16

If at this point the sauce seems a little dry, add some of the cooking liquid.

Step 17

Transfer the pasta to a serving bowl.

Step 18

Stir the rest of the parsley mix into the breadcrumbs, generously sprinkle this over the pappardelle, and serve immediately.

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