Nigel Slater’s recipe for pappardelle, mushrooms and harissa

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Ribbons of tasty pasta in a veggie sauce with an exotic touch of heat. By Nigel Slater

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‘This is the sort of recipe that can take a bit of tinkering’: pappardelle, mushrooms and harissa.‘This is the sort of recipe that can take a bit of tinkering’: pappardelle, mushrooms and harissa.Put a deep pan of water on to boil. As it boils, salt generously then lower in 150g ofin a large frying pan, then add the mushrooms. Let them fry for 4 to 5 minutes until they start to toast, then add 2 very finely mashed cloves of.

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Pity about the pasta, oil and garlic. Why don't you boil the mushrooms; they drink an amazing amount of oil. Sausage? Not much veg; leeks at least.

lassateperde

EmmaForni1

'An exotic touch of heat'...?

Would rather read about real news, but uh, sure, this looks kind of tasty...

thanks

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