Wild Mushroom Pappardelle


Wild Mushrooms
Garlic , chopped
Chili Pepper, sliced
Olive Oil
Salt & Pepper
Vegetable Stock
Cherry Tomatoes
Fresh Grated Parmesan Cheese


Cook pasta in boiling salted water until al dente.
Meanwhile, sauté, garlic, chili and mushrooms, season with salt and pepper
to taste. Add vegetable stock and simmer until cooked.
Drain pasta, reserving a small amount of cooking water.
Add pasta and a small amount of reserved water to mushrooms. Toss in
tomatoes and parsley. Top with grated parmesan and serve.