This has to be the simplest Ottolenghi recipe I have ever made...and by simple I mean the least amount of ingredients! It is not simple on flavor...the creamy mushroom sauce flavored with fresh herbs and lemon zest is delicious! (Forewarning....you will still dirty up quite a few pots!)
from Ottolenghi's Plenty
- 1/4 cup Olive Oil
- 3-1/2 cups button mushrooms
- 7 tbsp white wine
- 1 bay leaf
- 3 thyme sprigs, leaves chopped
- 1/2 tsp sugar
- 2/3 cup heavy cream
- salt and pepper
- grated zest of 1 lemon
- 1 garlic clove, crushed
- 3 tbsp chopped parsley
- 3 tbsp panko
- 1 bunch broccolini
- 9 oz dried pappardelle
Bring a large pot and a medium pot of salted water to boil. Heat the oil and saute the mushrooms. Add the wine, bay leaf, thyme, and sugar. Bring this mixture to a boil. Reduce to 1/3 the amount of liquid. Add the cream. Taste and season with salt and pepper as desired. Set this aside.
In a small bowl, mix together the lemon zest, garlic, and parsley. Set this aside.
In a small pan, toast the panko. Once golden, set this aside as well.
Prepare the broccolini by removing the leaves. Cut each piece into 2-1/2" long pieces. Blanch in the medium pot of boiling water for two minutes. Drain and set aside.
Prepare the pasta per the package's instructions in the large pot of boiling water. Add the blanched broccolini to the creamy mushroom sauce and heat. Drain the pasta making sure to reserve a little bit of the cooking liquid in case the sauce is dry. Mix the cream sauce, the pasta, and about half of the parsley/lemon/garlic mix. If it seems dry at this point, add some of the liquid.
Garnish each serving with some of the golden panko and a little bit of the parsley mix. Enjoy!