VEGETABLE RAGU WITH PAPPARDELLE PASTA
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An incredible Vegetable Ragu that's so rich in flavour you'd never know it's meat-free! Made with beautiful and simple vegetables, fresh herbs and garlic. Toss with your favourite pasta and top with plenty of parmesan cheese!
Ingredients
1 large carrot or 2 small, peeled and finely chopped
1 stick celery finely chopped
1 large large onion peeled and finely chopped
1 red bell pepper finely chopped (seeds and stalk removed)
3 cloves garlic peeled and finely chopped
1 cup fresh cherry tomatoes cut into quarters
1 tbsp fresh rosemary roughly chopped
1 tbsp fresh thyme roughly chopped
3-4 sage leaves roughly chopped
1 bay leaf
½ cup white wine (125ml)
2 cups vegetable stock (500ml)
1 tbsp tomato paste (tomato puree UK)
2 tbsp dried porcini mushrooms
2 tbsp olive oil
2 tbsp butter (30g)
salt and pepper to season
For serving
14 oz pappardelle pasta or pasta of choice (400g)
Instructions
Prepare the vegetable stock and add the dried porcini mushrooms to the stock to rehydrate, set aside.
Add 1 tbsp of olive oil and the butter to a large deep-sided pan on a medium-low heat. Once hot add the chopped carrot, celery, onion, bell pepper and all the chopped herbs and saute for 10-15 minutes until softened but not browned.
Add the garlic and saute for 1 minute until fragrant. Add the cherry tomatoes and the white wine and simmer for 2-3 minutes until reduced slightly.
Scoop out the porcini mushrooms from the stock and roughly chop then add to the vegetables. Add the vegetable stock, bay leaf and tomato paste (concentrate), stir to combine.
Cover the pan and simmer for 30 minutes, uncover and simmer for another 20 minutes until the sauce has reduced and thickened slightly and the vegetables are tender.
Prepare your pasta until al dente (around 8-10 minutes check packet instructions) and toss with the ragu, serve with grated parmesan.
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Whip Up These 3 Delicious Weeknight Pasta Recipes in No Time
Enjoy these 3 quick, mid-week pasta recipes to keep your busy week going strong. Crispy salmon, fresh vegetable and chicken pastas that will please any tastebud!
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Pan-fried salmon with fettuccine, lemon, zucchini and baby spinach
Ingredients
- 2 pieces salmon, skin on
- 200g dried fettuccine
- 1 lemon
- 1 zucchini, sliced 0.5cm thick
- 50g baby spinach
- olive oil
- salt and pepper to taste
Method
1. Fill a large pot or saucepan with water, season it well and place on a high temp to boil.
2. Heat a pan over medium heat with olive oil. Season the salmon with salt and place skin down into the pan. Cook for 5-7 minutes until the skin is crispy and the fish is cooked to your liking.
3. While the fish is cooking, cook the fettuccine according to package instructions.
4. Once the salmon is cooked, remove from the pan and set aside. Add the sliced zucchini to the same pan the fish was cooking in and saute for 3-4 minutes or until you have good colour.
5. Season the zucchinis with salt, black pepper and the zest of the lemon.
6. Add the cooked and drained pasta, and the baby spinach to the pan with the zucchinis and toss.
7. Finish with a last drizzle of olive oil and the juice of the lemon.
8. Serve the pasta with the fish on top.
Rigatoni, swiss chard, garlic, chilli and parmesan
Ingredients
- 1 bunch swiss chard, greens and whites split and the whites diced small
- 200g rigatoni
- 4 cloves garlic, diced
- 50g parmesan, finely grated
- 0.5 teaspoon chilli flakes
- olive oil
- salt to taste
Method
1. Start by placing 2 pots of water seasoned with salt onto boil.
2. In a large fry pan over medium heat, add 2 tbsp olive oil, the crushed garlic and chilli flakes. Cook this over medium heat for 1-2 minutes before adding the diced Swiss chard whites and sautéing for 7-8 minutes over medium-low heat.
3. While the Swiss chard whites are cooking, place your pasta to cook in one of the pots of boiling water and in the second pot of boiling water, blanch the Swiss chard greens for 3 minutes.
4. After 3 minutes, drain the Swiss chard leaves and place into the blender with the parmesan, 2 tablespoons of olive oil and some of the liquid that you cooked the leaves in just to thin it out slightly.
5. Once blended, add that green sauce to the frypan with the Swiss chard whites and stir well.
6. Once your pasta is cooked, drain and then toss through the green sauce.
7. Enjoy as is or with some more parmesan if you wish.
Fusilli with chicken, kalamata olives, artichoke, red peppers and basil
Ingredients
- 200g Fusilli
- 250g chicken thighs, skin off and sliced
- 50ml white wine
- 60g kalamata olives
- 60g artichoke hearts
- 60g roasted red peppers, sliced
- olive oil
- 1/2 bunch fresh basil
- parmesan to serve
- salt and pepper to taste
Method
1. Start by placing a large pot of salted water on to boil.
2. In a large fry pan over high heat, add 2 tablespoons of olive oil, and once it's hot, add the sliced chicken, season it with salt and sauté for 7-8 minutes.
3. While the chicken is cooking, add the pasta to the boiling water to cook.
4. Once you start to get colour on the chicken deglaze, the pan with white wine before adding the roasted capsicums, artichokes and olives.
5. Once the pasta is cooked, drain and add to the pan with the chicken and other ingredients. Toss well, turn the heat off and add the basil. Serve with fresh parmesan. Add another drizzle of olive oil and some more fresh basil.
Pappardelle with Pancetta & Mushrooms Recipe ???? - Episode 679
Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my Pappardelle with Pancetta & Mushrooms recipe. ????
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit! ????
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Pappardelle ai Funghi | How to make Pappardelle ai Funghi | パッパルデッレaiFunghiの作り方 | Nolyns Kitchen
A recipe for Pappardelle ai Funghi. This recipe shows you how to make Pasta ai funghi with porcini. It’s an easy pasta recipe. Click below for recipe ingredients and instructions how to make Pappardelle ai Funghi by Nolyns Kitchen.
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Shoppinglist
250 grams of chestnut mushrooms
100 grams of shiitake mushrooms
150 grams of oyster mushrooms
120 milliliters of white wine
300 grams of pappardelle
25 grams of parsley
15 grams of thym
2 garlic cloves
1 union
1 lemon
Olive oil
Salt
Pepper
Parmigiano Reggiano
買い物リスト
二百五十グラムの栗のキノコ
椎茸百グラム
百五十グラムのヒラタケ
白ワイン百二十ミリリットル
パッパルデッレの三百グラム
パセリの二十五グラム
タイムの十五グラム
二にんにく
一組合
一レモン
オリーブオイル
塩
コショウ
パルメザンチーズ
◾Instructions
1. Start with chopping an union into small pieces. Put the sliced union in a bowl and set aside.
2. Cut 2 Garlic cloves in thin slices. Put the garlic in a bowl and set aside
3. Start cutting the Mushrooms (Chestnut, Shittake, Oyster Mushrooms) into pieces and set aside.
4. At last cut 25 grams of parsley into small pieces and 15 grams of thyme in small pieces. Put them into separate bowls.
5. It's time for the cooking part. Take a cooking pan on high heat and add some olive oil.
6. Add the unions. When the unions are turning golden brown you add all your sliced mushrooms.
7. Cook the mushrooms for 5 minutes on high heat with the lid on. After 5 minutes lower the heat to medium heat and let it summer for 10 minutes with the lid on.
8. Add 120 ml of white wine to the pan. Add salt, thyme and black pepper and mix it together.
9. Let it simmer for another 5 minutes on low heat.
10. Put water in a saucepan and add some salt. When the water boils add 300 grams of pappardelle. Cook the pappardelle for 8 till 10 minutes.
11. When the pappardelle are cooked at the pappardelle to the sauce.
12. Add the juice of half a lemon to the sauce and add the chopped parsley and thyme. Mix everything together and cook the pasta for 1 minute.
13. Add some Parmigiano Reggiano on top of the Pappardelle ai Funghi. Ready to eat!
◾指示 パッパルデッレaiFunghiの作り方
一。 ユニオンを細かく刻むことから始めます。スライスしたユニオンをボウルに入れ、脇に置きます。
二。にんにく二片を薄切りにします。にんにくをボウルに入れて取っておきます
三。きのこ（栗、しいたけ、ひょうたん）を細かく切って取っておきます。
四。 最後に、パセリの二十五グラムを小片に、タイムの十五グラムを小片に切りました。それらを別々のボウルに入れます。
五。調理の時間です。 強火で鍋を取り、オリーブオイルを加えます。
六。ユニオンを追加します。組合が黄金色に変わったら、スライスしたキノコをすべて追加します。
七。きのこは蓋をして強火で五分煮ます。 五分後、火を中火に下げ、蓋をして十分間夏にします。
八。 白ワイン百二十ミリリットルを鍋に加えます。 塩、タイム、黒胡椒を加えて混ぜ合わせる。
九。 弱火でさらに五分煮ます。
十。 鍋に水を入れ、塩を加えます。 水が沸騰したら、3百グラムのパッパルデッレを追加します。 パッパルデッレを八から十分まで調理します。
十一。パッパルデッレをソースにパッパルデッレで調理するとき。
十二。レモン半分のジュースをソースに加え、刻んだパセリとタイムを加えます。 すべてを混ぜ合わせて、パスタを一分間調理します。
十三。Pappardelle aiFunghiの上にパルミジャーノレッジャーノを追加します。 食べる準備ができました！
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