Pappardelle with mixed wild mushrooms from The Naked Chef (page 56) by Jamie Oliver

  • Parmesan cheese
  • lemons
  • wild mushrooms
  • parsley
  • pappardelle pasta
  • dried chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on May 25, 2020

    Nice, simple recipe. I didn't make my own pasta, but dried tagliatelle was fine. Lots of chilli, lemon and parmesan gave it a lovely kick.

  • lorloff on March 30, 2015

    I totally agree a fantastic dish. I used olive oil instead of butter and finished will a really good olive oil and great lemon oil instead of lemons and it worked fabulously. Fresh mushrooms from the farmers market were perfect and even added some baby spring greens. It will become a weeknight go to for us too!

  • imaluckyducky on December 13, 2013

    Pg 56. This is great! Use a mix of whatever mushrooms you find. If you have fresh pappardelle on hand, this dish seriously takes maybe 15 minutes with prep. With dried pasta it takes about 20-25 minutes. This is one of my go-to weeknight "date night" dinners because it plates beautifully, allows me to spend less time in the kitchen/more time cuddling, and tastes great with a salad on the side and a glass of wine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.