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Pappardelle with Mushrooms, Basil & Chilli

This quick vegetarian dish is so tasty and uses creme fraiche instead cream so it is that bit lower in fat and so better for you and your family.

It is important that you saute the mushrooms enough to release the flavours which will make the dish extremely tasty. You can also add finely diced peppers if you want to get more goodness into the dish.

Pappardelle similar to tagliatelle only it is 2 or 3 times wider depending on the brand you use. Please don’t use a cheap pasta for a dish like this as it will ruin it. Look for a pasta that contains eggs. Barrilla is a good brand that most supermarkets stock. DeCecco is one of my favourite brands but is hard to find at times.

If in Athlone look in Behans veg shop as I know they do one of the best ranges of DeCecco stuff I have seen outside of a specialist Italian shop. Some SuperValu stores stock it but it can be hit and miss. I know the one in Bandon does. Use tagliatelle if you can’t find pappardelle.




400g pappardelle or tagliatelle – see intro above

25og creme fraiche

250g chestnut mushrooms, sliced

250g button mushrooms, sliced

1 onion, finely chopped

1 red chilli, finely chopped

4 garlic cloves, chopped

Big handful fresh basil leaves

4 spring, onions thinly sliced

1/2 vegetable stock pot

2 tbsp olive or rapeseed oil

50g or so fresh parmesan cheese

1 red pepper, finely diced, optional



Cook the pasta as per the instructions on the packet. When cooked rinse under a cold tap until cold, drain the water, drizzle with a drop of olive oil, mix and leave to one side.


Heat the oil on a pan then add the chopped onions, chilli and garlic. Cook for about 1 minute.


Add the sliced mushrooms and finely diced pepper if using it and cook until the mushrooms are soft about 4 or 5 minutes. Make sure to stir them every minute or so as they cook.


Add the creme fraiche and 1/2 vegetable stock pot and half the chopped basil and sliced spring onions and give it all a good stir. Simmer for 10 minutes on a low heat.


Add the grated parmesan and black pepper and stir it in well then add the pasta and mix really well. Cook on a low heat for 5 minutes until the pasta is hot and combined with the sauce.


Taste and serve topped with the rest of the chopped basil and a little grated parmesan if happy. You may need to add a little salt and pepper to taste.

    • Mike
    • 5th January 2018

    Just tried this recipe for lunch today and it’s delicious.
    Quick and easy to make as well.

    • Aine - BiaMaith Editor
    • 11th January 2018

    Delighted you enjoyed it, Mike. Happy New Year!

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