Tim Spector’s mushroom and hispi cabbage pappardelle

Delicious, filling and packed with nutrients.

Tim Spector’s mushroom and hispi cabbage pappardelle

SERVES

4

PEOPLE

PREP TIME

8

MINUTES

COOKING TIME

15

MINUTES

Ingredients

  • 20g dried mushrooms

  • 3tbsp extra virgin olive oil

  • 600g portobello or chestnut mushrooms

  • 4 sprigs of thyme, leaves picked

  • 3 garlic cloves, finely chopped

  • 100g silken tofu

  • 1tbsp miso

  • 130g pappardelle pasta

  • 1 hispi cabbage, leaves picked and shredded to resemble pappardelle

  • Salt and black pepper

  • Top-ups

  • Chopped nuts or seeds

  • Chopped parsley

  • Parmesan cheese, to serve

  • Swaps

  • Any pasta for pappardelle

  • Savoy cabbage for hispi

Method

  1. Cover the dried mushrooms with 120ml of boiling water and set aside to rehydrate.

  2. Heat the olive oil in a large non-stick frying pan over a high heat and sauté the fresh mushrooms and thyme for 10–12 minutes. They will release a lot of liquid while cooking – keep cooking until the liquid has evaporated and the mushrooms are soft and starting to turn golden. Add the garlic and cook for 1 minute longer.

  3. Place the tofu and miso into a bowl and add the rehydrated mushrooms, then gently pour in the soaking liquid, taking care to leave behind any grit from the mushrooms. Use a hand-held blender to blitz until smooth. Season with salt and pepper, and stir into the mushrooms. Then remove from the heat.

  4. Bring a large saucepan of salted water to the boil and cook the pasta for 7 minutes. Add the hispi cabbage, bring the water back to the boil and simmer for 1 minute longer. Drain, reserving the cooking liquid.

  5. Put the mushrooms back over a low heat and add the pasta and hispi cabbage along with 8–10 tablespoons of the cooking liquid. Stir until everything is heated through and the sauce is creamy and coating the pappardelle. Serve immediately.

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