This Marry Berry Mushroom, Basil and Broccoli Pappardelle is a creamy and savory recipe, which includes chestnut mushrooms and tenderstem broccoli. It’s the perfect weeknight dinner, ready in about 30 minutes.
Marry Berry Mushroom, Basil and Broccoli Pappardelle Ingredients
- Knob of butter
- 2 tbsp olive oil
- 3 garlic cloves, finely grated
- 250g (9oz) chestnut mushrooms, thickly sliced
- 250g (9oz) Portobello mushrooms, thickly sliced
- 250g (9oz) shitake mushrooms, thickly sliced
- 350g (12oz) pappardelle pasta
- 200g (7oz) tenderstem broccoli
- 200ml (⅓ pint) pouring double cream
- 3 egg yolks
- 125g (4½oz) Parmesan, coarsely grated
- 1 large bunch of basil, leaves chopped
How To Make Marry Berry Mushroom, Basil and Broccoli Pappardelle
- Cook mushrooms: Melt butter and oil in a large pan over medium heat. Add garlic for a few seconds, then add all mushrooms. Sauté until just browned. Season and set aside.
- Boil pasta and broccoli: Cook pappardelle in salted boiling water. Add broccoli three minutes before pasta is done. Drain, reserving 6 tbsp of the cooking water.
- Mix cream and yolks: In a small bowl, whisk cream, egg yolks, and Parmesan together.
- Combine all ingredients: Return pasta, broccoli, and reserved water to the mushroom pan. Stir over gentle heat. Pour in cream mixture, season, and coat evenly.
- Add basil and serve: Toss in chopped basil and serve immediately in wide bowls with a green salad.
Recipe Tips
- Can I use other pasta shapes? Tagliatelle or fettuccine are good substitutes if you don’t have pappardelle.
- How to keep mushrooms from shrinking too much: Slice them thick and avoid overcrowding the pan.
- Why use reserved pasta water? It helps emulsify the sauce for a creamy, silky texture.
- Can I make it ahead? Best enjoyed fresh, as the creamy sauce doesn’t hold well for long.
- Is this freezer-friendly? No, this dish isn’t suitable for freezing due to the egg-based sauce.
What To Serve With Mushroom, Basil and Broccoli Pappardelle
This rich, savory pasta goes well with:
- Fresh green salad with vinaigrette
- Crusty bread or garlic toast
- Grilled asparagus or courgettes
- White wine like Pinot Grigio or Chardonnay
How To Store Mushroom, Basil and Broccoli Pappardelle
Refrigerate: Store in an airtight container for up to 2 days. Reheat gently in a pan, adding a splash of cream or milk.
Freeze: Not suitable for freezing due to the creamy sauce.
Mushroom, Basil and Broccoli Pappardelle Nutrition Facts
- Calories: 520 per serving
- Protein: 22g
- Carbohydrates: 45g
- Fat: 30g
- Fiber: 5g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use only one type of mushroom?
Yes, but using a mix adds depth of flavor and texture.
Why add egg yolks to the sauce?
They create a rich, velvety sauce when gently heated with cream.
Can I make this dish dairy-free?
You can use plant-based cream and omit the Parmesan, though flavor will change.
How do I avoid scrambled eggs in the sauce?
Keep the heat low and stir continuously when adding the cream mixture.
Is this suitable for vegetarians?
Yes, as long as you use vegetarian Parmesan or a similar cheese.
Marry Berry Mushroom, Basil and Broccoli Pappardelle
Description
A creamy, savory pasta dish packed with three kinds of mushrooms, fresh basil, and crisp-tender broccoli.
Ingredients
Instructions
- Sauté garlic in butter and oil, then add mushrooms; cook until browned.
- Cook pasta; add broccoli 3 minutes before done. Drain and reserve water.
- Mix cream, yolks, Parmesan in a bowl.
- Return pasta, broccoli, water to mushroom pan; stir on low heat.
- Add cream mixture; stir to coat.
- Toss in basil. Serve immediately.
Notes
- Don’t overcook the egg-cream mixture—keep heat low.
- Use thick mushroom slices for better texture.
- Avoid freezing as sauce may separate.
- Add salt after combining all ingredients to balance flavors.