• 250g tender stem or sprouting broccoli
  • 250g button mushrooms, halved
  • oil for cooking
  • 100ml white wine
  • 1 bayleaf
  • 3 thyme sprigs, chopped
  • ½ tsp sugar
  • 150ml double cream (I used soya cream, which is a bit sweeter than regular cream, so next time I think I won't put the sugar in)
  • Grated zest of 1 lemon
  • 1 garlic clove, crushed
  • 3 tbsp chopped parsley
  • 20g Panko breadcrumbs, or another. (Panko is a japanese kind of breadcrumb best found in 'oriental groceries' apparently...)
  • 250g pappardelle, or as Twitter helped me name it MUTANT PASTA (it's like really fat tagliatelle)
Based on this recipe which appears in Yotam Ottolenghi’s Plenty – it’s a lovely book, aside from all of the really imaginative vegetarian stuff, the book itself FEELS LIKE A PILLOW. I’m not making that up, it totally does.

INGREDIENTS PIC:

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OK, step one chop everything that needs chopping. Put a couple of pans of water on to boil, one salted, one with salt and oil (broccoli, pasta)
When everything that can be prepped is, gently fry the mushrooms until browning, and add wine, thyme and bay leaf:

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Once the liquid is reduced by a third add the cream (and sugar if you’re not using soya cream)

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Mix together, and simmer, at the same time as toasting the bread crumbs and mixing them together with the exciting lemon/garlic/parsley mix. I made way too much of this:

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blanch the broccoli for a couple of minutes (literally) then drain.

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add the broccoli to the creamy mushrooms, and keep them warm. Make the pasta, pasta-y

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Salt and pepper the pasta when cooked, and then add to the sauce and veg. Sprinkle on half of the exciting parsely/lemon/garlic mix and stir together

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Serve, and garnish with more of the mix.

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OM NOMPH