It doesn’t get much simpler. This recipe is super fast to make and tastes rather luxurious. You could use a medium sherry for a slightly sweeter taste. If you use fresh pasta the dish is ready in under 10 minutes. The recipe is for two but is easily halved for one person.
Ingredients (serves 2)
200g fresh pappardelle (or 150g dried)
100g soft blue cheese (I used Dolcelatte)
50 ml medium dry sherry
6 chestnut mushrooms, sliced wafer thin
Finely chopped parsley to sprinkle
Method
Ingredients (serves 2)
200g fresh pappardelle (or 150g dried)
100g soft blue cheese (I used Dolcelatte)
50 ml medium dry sherry
6 chestnut mushrooms, sliced wafer thin
Finely chopped parsley to sprinkle
Method
- Put the pasta on to cook in a pan of salted boiling water.
- Whilst the pasta is cooking, add the cheese and sherry to a non stick pan large enough to hold the drained pasta.
- Cook gently until the cheese melts into the sherry. Stir well and then add the mushrooms.
- Simmer for 5 minutes. Keep warm until the pasta is ready.
- Drain the pasta and mix into the sauce. Serve sprinkled with the chopped parsley.