Description: Delicious creamy cheese pasta with porcini mushrooms.
Serves: 2
Cooking time: 25 minutes

Ingredients

• Pappardelle – 140g
• Porcini Mushrooms (dry) – 40g
• Single cream – 150ml
• Garlic – chopped, 2 cloves
• Unsalted butter – 10g
• Salt – 2 dashes
• Ground black pepper – 2 dashes
• Parmesan cheese, grated – 20g

Method

1. Cook the pappardelle pasta until al dente in plenty of boiling water with salt.
2. While boiling pasta, heat a large non-stick frying pan over medium heat, and fry the garlic for a few minutes. 
3. Add the mushrooms to the pan and heat until it is boiled.
4. Add the cream and salt in the frying pan then stop before it boils. 
5. Add the hot drained pasta and mix well. 

To serve: Sprinkle ground black pepper and parmesan cheese.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Iron
515.8	22.3g	22.9g	56.0g	7.5g	2.9g	0.8g	14.1g	9.6g
25.8%	44.5%	32.8%	21.5%	24.9%	3.2%	13.0%	70.5%	64.8%

Nutritional Tips

Porcini mushroom is a type of mushroom commonly distributed in the Northern Hemisphere. They are sold either fresh or dry, but I have seen a lot more of them dried and packed. So when you cook, you soak them in water until they get softer. They release their juice and that’s the key to cooking (don’t throw away the water). They have some kind of an earthy, woody flavour and they go really well with soups, pasta, risotto and many other dishes.

Vitamin D is one of the essential vitamins for our body and is involved in steroid hormones and musculoskeletal health. Vitamin D has different forms. For example, vitamin D2 (plants/fung: ergocalciferol) and vitamin D3 (cholecalciferol: mostly found in animal sources). The D3 form is more effective than D2, although D2 is still good.