Homemade Pappardelle with Mushrooms and Thyme
Ingredients
Pasta dough
- 3 cups @anitasorganic ‘00 pizza & pasta flour (plus more for dusting)
- 1 cup hot water (or as needed)
Mushroom topping
- 4 tbsp extra virgin olive oil
- 4-6 cloves garlic, minced
- 400g mushrooms, sliced
- 4 tbsp vegan parm
- 4 tbsp crushed pecans
- fresh thyme
- salt and pepper, to taste
Preparation
In a food processor, combine ingredients, adding water slowly through the spout.
After a few minutes, the mixture will form a dough ball. Remove from food processor and knead for a few minutes.
Flatten dough slightly, cut into four and cover with a dry towel. Allow to rest for 15 minutes.
Sprinkle working surface with flour and roll dough into sheets as thinly as you can.
Once dough sheets have been rolled, cut to your desired width. For this dish, I went with pappardelle, but do as you please! Also, if you have one, feel free to use a pasta maker.
Cook pasta for 2-3 minutes in a large pot of boiling, salted water until al dente.
Sautée garlic and mushrooms in olive oil. Sprinkle with fresh thyme, salt and pepper.
Toss cooked pasta immediately with mushrooms and olive oil. Sprinkle with vegan parm, garnish with more thyme and serve hot.
Notes
Serves 4
