Recipe - Pappardelle With Artichokes And Mushrooms

1 tablespoon Olive oil
25 g Butter; (1oz)
1 Red onion; finely minced
2 Cloves garlic; crushed
500 g Mixed mushrooms eg chestnut;
brown cap, oyster,
; button, cut or sliced up
; (1lb)
1 285 gram jar artichoke
hearts; drained
1 200 gram tub Creamery full
fat soft cheese or
; mascarpone or creme
fraiche
4 tablespoon Milk
1 250 gram pac pappardelle
1 15 grams pac flat leaf
parsley
Salt and freshly ground
black pepper
2 tablespoon Pine kernels; lightly
toasted

Heat the oil and butter in a pan, add the onion and garlic and cook for 23
minutes, stirring occasionally.

Stir in the mushrooms and cook for a further 810 minutes until golden.

Bring a large pan of water to the boil and cook pappardelle following
instructions on the pack.

Add the artichokes, Creamery, mascarpone or creme fraiche and milk.

Stir in the cooked, drained pasta, most of the parsley and seasoning to
taste.

Serve immediately sprinkled with the remaining chopped parsley and toasted
pine kernels. Delicious topped with freshly grated parmesan.

Converted by MC_Buster.

NOTES : Pappardelle with a rich, creamy artichoke and mushroom sauce.

Converted by MM_Buster v2.0l.