Miguel-barclay-pasta

Miguel Barclay’s garlic mushrooms pappardelle

‘Pasta sauces don’t get simpler than olive oil and garlic, and it’s a classic combination that goes well with mushrooms'

By , 31 August 2017

(72 votes)

Miguel Barclay’s garlic mushrooms pappardelle

  • 20 Mins

  • Serves: 1

Nutritional Info
Each 265g serving contains

  • Energy

    1497KJ

    358KCAL

    18%

  • Fat

    8.7g

    med

    12%

  • Saturates

    2.1g

    low

    11%

  • Sugars

    1.9g

    low

    2%

  • Salt

    0.11g

    low

    2%
of your reference intake.
Typical energy values per 100g: 565kJ/135kcal.
Ingredients
  • 1 giant mushroom, sliced

  • 3 sheets dried lasagne
  • 2 cloves garlic, sliced

  • Pinch dried parsley (or fresh, chopped)
  • 5g Parmesan, grated
  • 2tsp olive oil
Method

  • Boil a pan of water.

  • Season and pan-fry the mushroom in 1tsp olive oil over a medium-high heat for 8-10 mins, until it turns a dark brown colour.

  • Cook the lasagne in the water until al dente, drain and cut into wide strips.

  • Add 1tsp olive oil to the mushroom, add the garlic and fry until it starts to colour. Add the pasta and fry for 30 secs.

  • Remove the pan from the heat, then garnish with the parsley and Parmesan to serve.