Pappardelle with Balsamic Mushrooms and Goats Cheese
5 minutes
2 – 3
20 minutes
A rich, comforting pasta dish with caramelised onions, earthy mushrooms, and a tangy balsamic kick, topped with fresh thyme and creamy goat cheese crumbles. Simple, flavourful, and satisfying!
Ingredients
250 g (1/2 pack Pappardelle)
200-300g mushrooms – quartered
2 tbsp olive oil
1 tablespoon butter
1 onion cut into rings
2 garlic cloves – chopped
1 tsp dried or fresh thyme
1 tsp chilli flakes – more or less to taste
3 tbsp balsamic vinegar
1/2 block feta/goats cheese- crumbled for serving
fresh thyme – for serving, optional
Method
Heat oil in a pan over medium-low heat. Add the onion rings and cook slowly, stirring occasionally, until golden and caramelised.
Stir in the mushrooms and garlic, sautéing until the mushrooms are just cooked. Add balsamic vinegar and a pinch of chili flakes, then simmer briefly. Taste and adjust seasoning as needed.
Meanwhile, cook the pasta according to the packet instructions. Drain and return to the pot.
Add butter to the pasta, stirring until melted and well combined. Mix in the mushroom and onion mixture.
Serve topped with fresh thyme and crumbled goat cheese. Enjoy!
