Gourmet mushrooms and asparagus sautéed with garlic and thyme, tossed through fresh pappardelle pasta and topped with rocket leaves.
Serves 4 - 30 mins
Ingredients:
- 20 dried forest mushrooms
- 1 punnet (200g) mixed gourmet mushrooms
- 1 bunch asparagus
- 2 cloves garlic
- 1/2 packet thyme
- 500g fresh pappardelle pasta (or other long pasta)
- 75g parmesan cheese
- 1/2 lemon
- 60g rocket leaves
From your pantry:
oil, salt, pepper, butter, dijon mustard, flour (of choice)
oil, salt, pepper, butter, dijon mustard, flour (of choice)
This recipe is gluten-free.
Method:
![](https://www.dinnertwist.com.au/img/Blog8196763561468799312.jpg)
1. Bring 1 cup water to boil in the kettle. Place dried mushrooms in a bowl and pour over boiling water. Leave for 10 minutes to soak.
![](https://www.dinnertwist.com.au/img/Blog100287431205428779.jpg)
2. Slice large gourmet mushrooms and separate smaller ones. Trim and slice asparagus. Crush garlic and remove thyme leaves. Slice hydrated mushrooms (reserve soaking liquid).
![](https://www.dinnertwist.com.au/img/Blog21404646841211725607.jpg)
3. Bring a saucepan of water to boil. Cook pasta for 2-3 minutes, or until tender. Reserve 1 cup cooking water, drain and rinse (see note). Return pasta to pot and toss with 1 tbsp olive oil.
![](https://www.dinnertwist.com.au/img/Blog19381554911420269926.jpg)
4. Heat a frypan over medium heat with 2 tbsp butter and 1 tbsp oil. Add prepared vegetables to cook for 2 minutes . Stir in 2 tbsp mustard, 2 tsp flour, soaking liquid and reserved pasta water. Simmer for 2 minutes, or until thickened. Take off heat.
![](https://www.dinnertwist.com.au/img/Blog686990587834981517.jpg)
5. Toss drained pasta through sauce. Grate in parmesan (to taste) and squeeze in lemon juice. Toss until well coated and season with salt and pepper.
![](https://www.dinnertwist.com.au/img/Blog21151830261778657309.jpg)
6. Divide pasta between bowls. Top with rocket and garnish with extra parmesan to serve.
![](https://www.dinnertwist.com.au/img/Blog8196763561468799312.jpg)
1. Bring 1 cup water to boil in the kettle. Place dried mushrooms in a bowl and pour over boiling water. Leave for 10 minutes to soak.
![](https://www.dinnertwist.com.au/img/Blog100287431205428779.jpg)
2. Slice large gourmet mushrooms and separate smaller ones. Trim and slice asparagus. Crush garlic and remove thyme leaves. Slice hydrated mushrooms (reserve soaking liquid).
![](https://www.dinnertwist.com.au/img/Blog21404646841211725607.jpg)
3. Bring a saucepan of water to boil. Cook pasta for 2-3 minutes, or until tender. Reserve 1 cup cooking water, drain and rinse (see note). Return pasta to pot and toss with 1 tbsp olive oil.
![](https://www.dinnertwist.com.au/img/Blog19381554911420269926.jpg)
4. Heat a frypan over medium heat with 2 tbsp butter and 1 tbsp oil. Add prepared vegetables to cook for 2 minutes . Stir in 2 tbsp mustard, 2 tsp flour, soaking liquid and reserved pasta water. Simmer for 2 minutes, or until thickened. Take off heat.
![](https://www.dinnertwist.com.au/img/Blog686990587834981517.jpg)
5. Toss drained pasta through sauce. Grate in parmesan (to taste) and squeeze in lemon juice. Toss until well coated and season with salt and pepper.
![](https://www.dinnertwist.com.au/img/Blog21151830261778657309.jpg)
6. Divide pasta between bowls. Top with rocket and garnish with extra parmesan to serve.
You can substitute the asparagus for 1 cup of frozen peas or 1 bunch of broccolini.
![](https://www.dinnertwist.com.au/img/Blog18489606971701021712.jpg)