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Mushroom Papparadelle with Cavolo Nero

Mushroom Papparadelle with Cavolo Nero

So I got in tonight from a long day at work, flipping starving (HWDC is away) and thought oh what shall I have for dinner? It was  cold and miserable outside and I wanted pasta! But I’m also still on #HEALTHYEPLS – so it needed to be as low fat as possible. So I looked in the fridge to see what I had and managed remarkably to conjure up this little beauty

Have you ever tried Cavolo Nero? I love it,  it’s so strong in colour and when cooked it’s so soft to eat – delicious! And obviously so so good for you, so what is it? t’s kale’s close relative and part of the brassica family. Also known as black kale, Tuscan kale or black cabbage, this green vegetable has been enjoyed by Italians for generations, even centuries.
Originating from sunny Tuscany, where it is believed to have been first harvested in 600BC, cavolo nero has long, lean, dark green and almost black leaves with a noticeably rich, intense and slightly sweet flavour.

So tasty, so quick! Mushroom Papparadelle with Cavolo Nero mmmmmm

Have a go and if you like it or have any comments please drop me a comment below the recipe, I do so love to have your comments

Many Thanks Cx

pasta-please-logo

 

 

Ingredients

Serves 1

  • 1 Tablespoon Olive Oil or Fry Light
  • 150g Mushrooms, sliced
  • 1 Clove Garlic, peeled and finely chopped
  • 75g Papperadelle Pasta
  • 3 Cavolo Nero stems, chopped into large strips
  • 1 Tablespoon Half Fat Creme Fraiche
  • Salt & Freshly ground Black Pepper (lots! :-) )
  • Juice of 1/2 Lemon
  • Sprinkling of grated Parmesan

Preparation Method

  1. Heat your Olive oil of fry light in a frying pan – add your mushrooms and garlic, fry until golden approx 5 minutes
  2. Meanwhile cook your pasta according to pack instructions – usually 6-8 minutes
  3. Next add your Cavolo Nero to the frying pan with the mushrooms  and pan fry for a couple of minutes until wilted
  4. Remove from the heat and add the creme fresh and lemon juice and 2 Tablespoons of the pasta water. Add a touch of salt and plenty of black pepper
  5. Drain your pasta and add to the frying pan – heat for a couple of minutes and stir until the pasta is well coated and it’s piping hot
  6. Plate up, sprinkle with grated Parmesan and dig in!

 

 

 

Comments

Honest Mum says:
Oh wow this will be amazing x
Chris @thinlyspread says:
This looks so yummy! Thank you for entering it for #PastaPlease, could you add the link to the linky and to the hosts please so that readers can find more pasta recipes?
    Clare x says:
    Couldn't find it :-(
Chris @thinlyspread says:
Sorry - it's here http://thinlyspread.co.uk/2016/05/01/simple-pasta-bake-pasta-please/ :-)
    Clare x says:
    Think I've done it? Cx
11 Vegetarian Pasta Recipes for Pasta Please in May! - thinlyspread.co.uk says:
[…] Peasy Lemon Squeezy’s Mushroom Papparadelle with this beautiful Cavolo Nero makes a speedy supper after a busy day at […]