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Recipes

Garlic Mushrooms & Sage Parpadelle

SERVES
4 serves
COOK TIME
20 minutes
PREP TIME
15 minutes
DIFFICULTY
Easy
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Ingredients
  • 150 g unsalted butter diced
  • 1/2 cup fresh sage leaves
  • 500 g Swiss brown mushrooms sliced
  • 2 tablespoons lemon juice
  • 3 cloves garlic crushed
  • 1/2 teaspoon chili flakes (optional)
  • 1/2 cup Parmesan cheese finely grated
  • salt flakes & freshly ground black pepper
To serve with
  • 500 g dried Parpadelle
  • extra Parmesan cheese for garnish
Method
  1. Cook pasta following pack instructions. Drain, reserving ½ cup cooking water.
  2. Meanhile, melt 100g butter in a large saute pan over a medium heat until it bubbles and the milk solids turn a golden colour and release a nutty aroma.
  3. Add sage leaves to pan in small batches, frying for about 1 minute and turning during cooking. Remove from pan with a slotted spoon and repeat process until all leaves are cooked. Set aside until required.
  4. Add mushrooms and lemon juice to the same pan, stirring until well coated in butter. Cover and cook for 5 minutes or until mushrooms collapse and release their juices. Add garlic, chili, salt and pepper and cook for a further 2 minutes.
  5. Add hot pasta, remaining butter, parmesan and reserved cooking water to the pan, tossing gently until parmesan has melted and pasta is coated in a silky sauce.
  6. Serve pasta topped with crispy fried sage leaves and extra parmesan and chili (if desired).

Garlic Mushrooms & Sage Parpadelle

SERVES
4 serves
COOK TIME
20 minutes
PREP TIME
15 minutes
DIFFICULTY
Easy
Tags Dinner, Family, Winter
Collections Family, Winter
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Ingredients
  • 150 g unsalted butter diced
  • 1/2 cup fresh sage leaves
  • 500 g Swiss brown mushrooms sliced
  • 2 tablespoons lemon juice
  • 3 cloves garlic crushed
  • 1/2 teaspoon chili flakes (optional)
  • 1/2 cup Parmesan cheese finely grated
  • salt flakes & freshly ground black pepper
To serve with
  • 500 g dried Parpadelle
  • extra Parmesan cheese for garnish
Method
  1. Cook pasta following pack instructions. Drain, reserving ½ cup cooking water.
  2. Meanhile, melt 100g butter in a large saute pan over a medium heat until it bubbles and the milk solids turn a golden colour and release a nutty aroma.
  3. Add sage leaves to pan in small batches, frying for about 1 minute and turning during cooking. Remove from pan with a slotted spoon and repeat process until all leaves are cooked. Set aside until required.
  4. Add mushrooms and lemon juice to the same pan, stirring until well coated in butter. Cover and cook for 5 minutes or until mushrooms collapse and release their juices. Add garlic, chili, salt and pepper and cook for a further 2 minutes.
  5. Add hot pasta, remaining butter, parmesan and reserved cooking water to the pan, tossing gently until parmesan has melted and pasta is coated in a silky sauce.
  6. Serve pasta topped with crispy fried sage leaves and extra parmesan and chili (if desired).