Tim Spector’s mushroom and hispi cabbage pappardelle
Delicious, filling and packed with nutrients.
“Here the rich and intensely flavoured sauce is made using dried mushrooms, their stock, silken tofu and miso. Hispi cabbage is shredded to resemble the pappardelle, which adds another layer of flavour as well as increasing the plant and fibre count of this recipe,” says best-selling author and medical doctor Tim Spector.
Mushroom and hispi cabbage pappardelle
Ingredients:
Prep: 8 minutes
Cook: 15 minutes
Serves: 4
20g dried mushrooms
3tbsp extra virgin olive oil
600g portobello or chestnut mushrooms
4 sprigs of thyme, leaves picked
3 garlic cloves, finely chopped
100g silken tofu
1tbsp miso
130g pappardelle pasta
1 hispi cabbage, leaves picked and shredded to resemble pappardelle
Salt and black pepper
Top-ups
Chopped nuts or seeds
Chopped parsley
Parmesan cheese, to serve
Swaps
Any pasta for pappardelle
Savoy cabbage for hispi
Plants: 6
Fibre: 5-10g
Method:
1. Cover the dried mushrooms with 120ml of boiling water and set aside to rehydrate.
2. Heat the olive oil in a large non-stick frying pan over a high heat and sauté the fresh mushrooms and thyme for 10–12 minutes. They will release a lot of liquid while cooking – keep cooking until the liquid has evaporated and the mushrooms are soft and starting to turn golden. Add the garlic and cook for 1 minute longer.
3. Place the tofu and miso into a bowl and add the rehydrated mushrooms, then gently pour in the soaking liquid, taking care to leave behind any grit from the mushrooms. Use a hand-held blender to blitz until smooth. Season with salt and pepper, and stir into the mushrooms. Then remove from the heat.
4. Bring a large saucepan of salted water to the boil and cook the pasta for 7 minutes. Add the hispi cabbage, bring the water back to the boil and simmer for 1 minute longer. Drain, reserving the cooking liquid.
5. Put the mushrooms back over a low heat and add the pasta and hispi cabbage along with 8–10 tablespoons of the cooking liquid. Stir until everything is heated through and the sauce is creamy and coating the pappardelle. Serve immediately.
Extracted from Good Mood Food by Tim Spector. Published in hardback by Jonathan Cape, priced £30. All photography by Issy Croker. Available 22 October