Recipe uploaded by

3 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Cook the pasta according to pack instructions. Soften the mushrooms in the butter, add the garlic, cook for a few minutes then stir in the sage and lemon juice.
2. Drain the pasta, reserving 1 tbsp of cooking liquid, then toss everything (including cooking liquid) together and season.

Per serving

386 kcalories, protein 12g, carbohydrate 59.7g, fat 12.7 g, saturated fat 6.9g, fibre 3.8g, salt 0.23 g

Latest comments and suggestions

• greenking

  04 March 2008

  greenking rated and commented on this recipe

  

  Really enjoyed this.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  06 April 2008

  Beth rated and commented on this recipe

  

  Lovely meal. Really easy to make. I served it with a green salad and the easy garlic bread.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Loubob

  31 July 2008

  Loubob rated and commented on this recipe

  

  Very nice flavour, and really quick to make. Make sure you use plenty of sage as it really needs it. I did find the pasta went a grey colour from the mushrooms - it might have been because I had to supplement the chestnut mushrooms with a few open cap musrooms to make up the quantity.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5271/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 150g pappardelle
• 250g chestnut mushrooms , sliced
• 25g butter
• 1 garlic clove , crushed
• a handful sage leaves, shredded
• 1 lemon , juiced

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 20 minutes

Ingredients

• 150g pappardelle
• 250g chestnut mushrooms , sliced
• 25g butter
• 1 garlic clove , crushed
• a handful sage leaves, shredded
• 1 lemon , juiced

Per serving

386 kcalories, protein 12g, carbohydrate 59.7g, fat 12.7 g, saturated fat 6.9g, fibre 3.8g, salt 0.23 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.