June 2022 - Jason’s Pesto Roasted Mushroom Pappardelle

For 6 Portions

Ingredients

500g Closed Cup Mushrooms 

1 x Onion

500g Vine Tomatoes

1 x Garlic Bulb

500g Passata

60g Basil

20g Pine Nuts 

100g Parmesan

100ml Olive Oil

150g Black Olives

150g Sun-Blushed Tomatoes

100ml Double Cream

500g Pappardelle Pasta

Salt & pepper

Method

1. Preheat the oven to 200°C

2. Dice the Onion and saute in a medium saucepan with 25ml Olive Oil on a medium heat until soft and translucent.

3. Dice the Vine Tomatoes and slice 3 cloves of the Garlic, then add to the Onion. Turn the heat down to a low simmer and cook for 25 minutes, stirring occasionally. Add the Passata, stir well and cook on a low heat for a further 20 minutes.

4. Quarter the Mushrooms and place in a large roasting pan.

5. Put the Basil, Pine Nuts, and 2 cloves of Garlic in a Pestle & Mortar or blender. Add 25g grated Parmesan, a couple of twists of Black Pepper and 50ml Olive Oil, then blend to a chunky paste (or Pesto).

6. Add the Pesto to the Mushrooms stir until the Mushrooms are fully dressed, then roast for 25 minutes, or until the juices have reduced to leave a very thick sauce.

7. Bring a large pan of salted water with dash of Olive Oil to the boil.

8. Cut each of the Olives in half and chop each of the Sun-Blushed Tomato quarters into 4 pieces, then add to the Pesto roasted Mushrooms.

9. Check the consistency of the Tomato sauce - it should coat the back of a wooden spoon, then add to the Mushroom and Olive mix

10. Add the Cream, then keep the sauce mix on a very low heat in a wide pan.

11. Add the Pappardelle to the boiling water. Cook for 7 minutes, drain well, then add to the sauce mix tossing it until well combined.

12. Serve in warmed Pasta dishes with the remaining Parmesan shaved on top.

13. Enjoy!