Ingredients

Method

• 500 g Woolworths pappardelle pasta
• 3 T olive oil/ghee
• 150 g onion, finely chopped
• 1 T fresh garlic, minced
• 1 T fresh turmeric, minced
• 1 T smoked paprika
• 1 t smoked chilli flakes (or to taste)
• 50 g raw walnuts, roughly chopped
• 200 g cauliflower florets, chopped
• 250 g sliced Portabellini mushrooms, sliced
• ½ cup vegetable stock
• 1 cup fresh whipping cream
• 80 g baby spinach
• sea salt and freshly ground black pepper, to taste
• 30 g hard cheese, grated
• microgreens, to garnish (optional)
• crispy fried bacon, to garnish (optional)

Method

Ingredients

1. Cook the pasta until al dente, then drain and set aside.

2. Heat the oil or ghee in a saucepan over a medium-high heat.

3. Sauté the onion for at least 3 minutes, stirring to prevent them from burning.

4. Add the garlic and turmeric, stirring to combine, then stir in the paprika and chilli flakes and sauté for a further 2 minutes.

5. Add the walnuts, cauliflower and mushrooms, then sauté for 5 minutes until lightly caramelised and softened.

6. Deglaze with the stock, then add the cream and stir until smooth. (Chef’s tip: To thicken the sauce, add 1 T flour mixed with 2 T water). Add the baby spinach and toss until slightly wilted.

7. Season to taste, then add the pasta to the pan and toss until generously coated.

8. To serve, top with the grated cheese and a generous heap of microgreens.

Chefs note: Top with crispy bacon bits for added flavour! Replace the pappardelle with your favourite (and more cost-effective) pasta.

Find more pasta recipes here. 

Videography: Romy Wilson and Jan Ras
Photography: Jan Ras
Food assistant: Emma Nkunzana