Mushroom Pappardelle


  • Enough Pappardelle pasta
  • Glug of vegetable oil
  • 1 big onion – diced
  • 500 g mushrooms – roughly chopped
  • 1 tbsp minced garlic
  • Juice of 1 lemon
  • A few huge spoonfuls of sour cream
  • A handful of grated parmesan cheese
  • A handful of roughly chopped parsley
  • Salt and pepper to taste


  1. Bring a pot of salted water to the boil
  2. Heat the vegetable oil in a pan over a low heat and add in the diced onion
  3. Add the pasta to the pot and cook according to packet instructions
  4. Drop in the mushrooms and minced garlic in with onion and then cook on a medium heat for another 5 minutes
  5. Drop the temperature as low as it goes and throw in the lemon juice and sour cream. Stir together
  6. A few minutes before the pasta is ready add in the parsley and most of the parmesan cheese
  7. Drain the pasta and then mix it into the pan
  8. Serve with parmesan and parsley sprinkled over top
  9. Take photos and tag @vaguelyvegetarian on Instagram
  10. Bask in social media glory

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