Prep Time: 5 mins Cook Time: 15 mins
This recipe is quick and delicious for one of those evenings where you just want to get dinner on the table pronto!
1 box Cipriani Pappardelle, dry (Try our Pappardelle )
3 tablespoons olive oil (Simpatico EVOO from Umbria)
1 Shallot, diced
2 tbsp Butter
1 pint Baby Portabella Mushrooms, sliced
7 oz Taleggio Cheese, cubed (Try our Taleggio)
Salt and Freshly Ground Pepper
1/4 cup Fresh Parsley, chopped
In a large stock pot, boil at least a gallon of water for pasta.
In a large saucepan heat 3 tablespoons of the oil over medium heat. Add 2 tablespoons of butter and melt. Add diced shallot and sauté until translucent.
Add sliced mushrooms and stir frequently until tender.
While mushrooms are sautéing, add salt to boiling water and cook pappardelle for 3-4 minutes, until tender.
Add pasta to mushroom mixture with a bit of pasta water and stir. Take pan off of heat.
Stir taleggio cheese cubes into pasta until melted, adding salt and pepper to taste. Add more pasta water and return to heat if needed to loosen sauce.
Add fresh parsley, stir and serve! Mangia!