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Autumn in Tuscany means pappardelle ai funghi e panna, a classic seasonal pasta dish with hearty mushrooms and cream sauce. Apart from fresh mushrooms, the key to making this dish sing is to make your own homemade pappardelle. Silky egg based pasta dough is rolled out and cut into long.
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Ingredients - Pappardelle with creamy hummus Sauce#vegan#:
- Give 4 Oz Organic pappardelle nests
- Require 2 Tsp - extra virgin olive oil
- Give 4 Tsp of homemade hummus
- Make ready 1/2 Tsp for lemon juice
- Need 2 cups - asparagus, sliced
- Provide 1 cup for cucumber, shreded
- Prepare 2 Tsp - kimchi of any kind
For more follow the hashtag #RachaelRayShow. For a creamy sauce, add a few spoonfuls of heavy cream. Add the pasta and cook to desired doneness. Drain and transfer to a serving bowl.
Pappardelle with creamy hummus Sauce#vegan# how to cook:
- While the pasta is cooking in salted boiling water. Prepare the asparagus. Throw into the pot 2 minutes before done. Shred english cucumber and set aside.
- In a skillet heating up 2 Tsp of extra virgin olive oil. Stir in the hummus and turn down the heat to low. Transfer cooked pasta and asparagus into the skillet and add 1/2 cup of pasta water. Coat the sauce well with the noodle. Add more pasta water if the sauce dries all. Squeeze in 1/2 Tsp of lemon juice. Plate the pasta and top with shredded cucumber and pickles of your choice.
- Homemade hummus link please find below https://cookpad.com/us/recipes/8063731-homemade-hummus-non-refined-tahiti?via=sidebar-recipes
Toss with oil and cheese, then add the mushroom sauce. This creamy pasta dish is a great example of how satisfying Italian comfort food can be when you want a dinner that makes you feel good. Made this last night as shown with pappardelle, but added mushrooms. Very easy dish, and very good comfort food. I'm surprised how creamy and flavorful it is.
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