Homemade Parsley Pappardelle with Roasted Tomatoes & Creamy Chanterelle Mushrooms

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All Photos © Christine Elise McCarthy 2013

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I make homemade pasta a lot.  Pappardelle might be one of the easiest ones.  I have posted various shapes & flavors of homemade pasta in the past – the most basic being fettucini.  The recipe is HERE.  That recipe uses a manual pasta roller but you could roll it out with a rolling pin – if you were feeling super motivated.  Homemade pasta really is different than dry, packaged pasta and I recommend making the modest investment in one of THESE GUYS – the stainless steel jobbies – they can usually be had for about $30.  Otherwise, maybe buy fresh pasta or just use a boxed one.

To make this pappardelle, I added a handful of chopped parsley to the dough and rolled it out with a manual roller.  I then cut it free-form with a knife – resulting in all kinds of thicknesses. I like the artisan/rustic feel that is the result of the lack of uniformity.

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Roasting tomatoes is a great way to add to their shelf life.  If they are starting to get shriveled up on the counter – chop them & roast them with some garlic & you get several more days out of them.  Use them in pasta or on pizza or even as a garnish on soups or spread on sandwiches.  Yum.

I used chanterelle mushrooms because Costco had them but, really, any mushroom would work in this recipe.

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Homemade Parsley Pappardelle with Roasted Tomatoes & Creamy Chanterelle Mushrooms

INGREDIENTS

Pasta for two as described above or any pasta of your choice.

For the roasted tomatoes

10-20 grape or cherry tomatoes – halved

olive oil

4 garlic – chopped

A few fresh rosemary sprigs – stems removed & chopped

S&P

For the creamy chanterelle mushrooms

1 lb mushrooms – sliced

1/2 onion – diced

olive oil

5 garlic cloves – diced

1/3 cup heavy cream

1/3 cup sherry or dry white wine or Marsala

1/2 tsp crushed red pepper – or to taste

1 TBS lemon juice

S&P

Parmesan as garnish

Parsley as garnish

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DIRECTIONS

For the roasted tomatoes

Toss the halved tomatoes with the diced garlic, rosemary, 1-2 TBS olive oil and S&P.  Roast on parchment or otherwise lined cooking sheet at about 350-40 for 20-25 minutes.  Set aside.

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For the creamy chanterelle mushrooms

Heat 1-2 TBS olive oil in a large saute pan.  Cook the onions until soft – maybe 5 minutes.  Add the garlic & stir for another minute.  Put them in a bowl.

In the same pan, heat another TBS olive oil over high heat & sear the mushrooms adding a pinch of salt & the crushed red pepper.  When they seem browned a bit, deglaze the pan with the sherry or wine.  Cook at high for a minute or two.  Add the lemon juice & stir it in for a minute.  Add the onion & garlic and the heavy cream and 1 tsp black pepper.  Heat over medium until the sauce is thick & creamy – which should happen fast.  Simmer on low (add water if it gets too thick) while you cook the pasta.

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Cook the pasta & drain.

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Put a bit of pasta on each plate.  Top with the mushrooms & some roasted tomato & garnish with lots of freshly grated Parmesan & some parsley.  Enjoy!

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2 thoughts on “Homemade Parsley Pappardelle with Roasted Tomatoes & Creamy Chanterelle Mushrooms

  1. Pingback: Vegetarian Chicken & Broccoli Carbonara with Roasted Tomatoes | Delightful-Delicious-Delovely

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