Pappardelle pasta with mushroom, turkey & Parmesan

PREPARATION TIME 10 minutes COOKING TIME 20 minutes SERVES 4-6 INGREDIENTS

● 2 tbsp olive oil ● 50g butter ● 4 portobello mushrooms, thickly sliced ● 20g dried porcini, soaked ● 3 garlic cloves, crushed ● 1 sprig fresh rosemary, leaves chopped ● sea salt flakes ● freshly ground black pepper ● 300g pappardelle or any pasta shape you like ● 100ml white wine ● 300ml double cream ● 2 tsp Dijon mustard ● 50g grated Parmesan, plus extra to serve ● 350g cooked turkey meat, cut into chunks ● 75g cooked crispy bacon, cut into pieces ● chopped parsley, to serve METHOD

1 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.

2 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.

3 Add the wine, cream, mustard and Parmesan to the mushrooms and reduce further until thickened slightly. Stir in the turkey meat and bacon and then warm the mixture through.

4 Place the pasta into bowls, top with some sauce and scatter with some freshly chopped parsley and grated Parmesan. Serve immediately.

COOK’S TIP When making pasta always salt the water and measure out your portions (75g of dried pasta per person). Use a large pan and add the pasta to the water once it's boiling and never before.