Garlic Mushrooms & Sage Parpadelle
This is a great midweek meal packed with flavour, that can be on the table in 20 minutes. The garlic and sage mushrooms are a great addition to many dishes beyond simply pasta, try adding them to a risotto, an omelette, to serve with a steak or to toss through a salad.
DifficultyEasy
Servings4
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
Instructions
- Cook pasta following pack instructions. Drain, reserving ½ cup cooking water.
- 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.
- 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.
- 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.
- 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.
- Serve pasta topped with crispy fried sage leaves and extra parmesan and chili (if desired).