Ingredients
– 1 lb fresh pappardelle pasta
– Portobello mushrooms, sliced
– 1 red onion, chopped
– 4 garlic cloves, minced
– Fresh thyme or rosemary
– ¼ cup white wine
– 1 cup vegetable or chicken broth
– 4 tbsp Carapelli Original EVOO
– Grated Parmesan cheese
Directions
1 Cook pasta in salted water until al dente.
2 In a pan, heat olive oil. Sauté garlic until golden.
3 Add onion and herbs, cook 3–4 minutes.
4 Add mushrooms and salt, cook 5–7 minutes.
5 Add wine and let it evaporate. Add broth and simmer until slightly thickened.
6 Add pasta and ½ cup cooking water to the pan. Mix well.
7 Serve with Parmesan and a drizzle of olive oil.
2 In a pan, heat olive oil. Sauté garlic until golden.
3 Add onion and herbs, cook 3–4 minutes.
4 Add mushrooms and salt, cook 5–7 minutes.
5 Add wine and let it evaporate. Add broth and simmer until slightly thickened.
6 Add pasta and ½ cup cooking water to the pan. Mix well.
7 Serve with Parmesan and a drizzle of olive oil.
