Pappardelle Pasta with Portobello Mushroom, Rosemary, Turkey Ragout and Parmesan
County chef Rachel Green shares some tasty and nourishing recipes to help ward off winter chills.
Heat the olive oil and butter in a saucepan over a high heat and add the mushrooms, garlic and rosemary. Cook for 4 minutes, add a little of the porcini soaking water with some salt and pepper and reduce slightly.
Meanwhile, cook the pasta in a large pan of boiling salted water until al dente (firm to the bite). Drain the pasta, reserving a cup of the pasta water.
Add the wine, cream, mustard and Parmesan to the mushrooms and reduce further until thickened slightly. Stir in the turkey meat and bacon and warm through.
Place the pasta into a serving bowl, top with some sauce and scatter with some freshly chopped parsley and grated Parmesan. Serve immediately.
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