250g of Pappardelle
10 Cherry Tomatoes
5 Garlic Cloves
125g Exotic Mushrooms
1 Handfuls of Baby Spinach
2 Tbsp Virgin Olive Oil
1/2 Tsp of Chilli Flakes
These are rather like broad tagliatelle and I prepared the dish like this…
Roast about 10 cherry tomatoes cut in half, in olive oil with 5 garlic cloves and a sprinkle of dried chilli for twenty minutes. Halfway through the roasting, add some small whole mushrooms. I used oyster, buna-shimeji and shiro-shimeji varieties. Meanwhile bring some water to the boil, add salt and the pappardelle. After 5 minutes, add a handful of baby spinach leaves and cook for a further 6 minutes.
Serve the pasta with the roasted, tomatoes, garlic and mushrooms.
Total preparation and cooking time 25 minutes.
The lighting was overcast daylight (the best diffuser) through my kitchen window.