Wholewheat Pappardelle with a Porcini Mushroom Sauce, Hazelnuts and Parsley

Pappardelle are a long type of flat pasta about 13mm wide.  Made using fresh eggs, their rough texture is ideal for hearty dishes typical of Tuscany. This region is in fact famous for wild boar & rabbit meat sauces and pasta with fresh porcini mushrooms.

The combination of the wholewheat Pappardelle with the fresh porcini mushroom sauce is a perfect combination for Autumn days.  This dish is garnished with chopped hazelnuts and parsley for a fragrant combination.

Nutritional Information

Regular Portion – 250gr of pasta, sauce and garnish (1pp)

Large Portion – 350gr of pasta, sauce and garnish (1-2pp)