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Mushroom Bolognaise PappardelleServes: 4Prep time: 5 MinutesCook time: 20 Minutes
500g Denny Portabellini Mushrooms, sliced
1 x 400g jar Denny Bolognaise & Mushroom Pasta Sauce
320g pappardelle pasta
Fresh basil leaves, to serve
Parmesan, to serve
Olive oil, for cooking
Salt and pepper, to taste
Heat a drizzle of olive oil in a large, deep sauté pan.
Add the portabellinis and cook on high heat until lightly golden brown.
Season generously with salt and pepper.
Pour in the Denny Bolognaise & Mushroom Pasta Sauce.
Bring to a gentle simmer.
In a large pot of salted, boiling water cook pappardelle until just shy of al dente.
The pasta will finish cooking in the sauce.
Using tongs, transfer the pasta to the pan of simmering mushrooms and sauce.
Using this method you will transfer a little of the starchy pasta cooking liquid which will add silkiness and body to your sauce.
Stir and toss to coat each and every ribbon well in the sauce.
Dish into bowls and scatter with Parmesan, fresh basil leaves and a good amount of black pepper. Enjoy!