Name: White wine and mushroom ragout with sagnarelli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram sagnarelli (or any short rectangular-shaped flat pasta); 1 1/2 tablespoon olive oil; 50 gram butter; 1 leek, trimmed and sliced; 500 gram portobello mushrooms, sliced; 100 gram shiitake mushrooms, sliced; 150 gram swiss brown mushrooms, halved (or quartered if large); 6 clove garlic, minced; 3 teaspoon thyme leaves; 3/4 cup dry white wine; 3/4 cup vegetable stock; 1 cup cream; cracked black pepper; shaved parmesan, to serve

White wine and mushroom ragout with sagnarelli

This creamy mushroom pasta dish is satisfying and delicious; a perfect meal for cooler weather.

Serves 4

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Ingredients

500 gram sagnarelli (or any short rectangular-shaped flat pasta)

1 1/2 tablespoon olive oil

50 gram butter

1 leek, trimmed and sliced

500 gram portobello mushrooms, sliced

100 gram shiitake mushrooms, sliced

150 gram swiss brown mushrooms, halved (or quartered if large)

6 clove garlic, minced

3 teaspoon thyme leaves

3/4 cup dry white wine

3/4 cup vegetable stock

1 cup cream

cracked black pepper

shaved parmesan, to serve

Method

1.Bring saucepan of salted water to boil. Cook pasta according to pack instructions. Drain and set aside.

2.Heat olive oil and butter in second saucepan over medium-high heat. Add leek, mushrooms, garlic and thyme. Cook for 8 minutes, stirring regularly.

3.Add wine to mushroom mix and boil for 2 minutes to evaporate alcohol. Add stock and cream. Bring to boil for 5 minutes to thicken slightly. Season.

4.Stir through pasta, coating well with sauce. Serve with cracked black pepper and shaved parmesan sprinkled on top.

This delicious mushroom ragout works just as well as a topping for meats and potatoes.
Note

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Ingredients

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