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  Pappardelle With Wild Mushrooms  

Loaded with sustaining carbohydrate and protein  - an excellent supper the night before a sports event or match! 

Why is it good for you?


This pasta dish is packed with nutrients to supercharge energy levels. It's


  • low GI, the sugars in pasta are released very gradually into the bloodstream to provide sustained energy and to keep you feeling fuller for longer,

  • packed with potassium, iron, fibre and heart-healthy unsaturated fats

  • cheap and cheerful comfort food for the whole family, whether you're training or not!




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Ingredients to serve 2 - 3

  • 250g pappardelle or tagliatelle

  • 40g dried porcini mushrooms 

  • 50g fresh chestnut mushrooms, thinly sliced

  • 1 tbsp olive oil

  • 1 tsp white wine vinegar

  • 1 shallot, finely sliced

  • 1 clove garlic, peeled and crushed

  • 2 tbsp crème fraîche

  • 1 tsp wholegrain mustard

  • 1 dried chilli, crushed

  • 1 tsp oregano

  • Parmesan shavings

  • 25g flat-leaf parsley, roughly chopped

  • Handful of pine nuts, lightly toasted



  • Cover the porcini mushrooms with boiling water, leave for 30 minutes and drain, saving the water.

  • In a frying pan, gently sauté the onion and garlic with the olive oil until soft. Add the rehydrated porcini and the chestnut mushrooms, vinegar and a small glass of mushroom water and bubble for two minutes to reduce.

  • Add the crème fraîche, mustard, chilli and oregano and leave to bubble until the sauce is thick and creamy.

  • Meanwhile cook the pappardelle. Bring a large pan of boiling water to the boil. Add a little salt and add the pappardelle. Cook according to the instructions on the pack, until al dente, then drain, reserving some of the cooking liquid to stop it getting sticky.

  • Return the pasta and the reserved cooking liquid to the pan and add the mushroom sauce and the fresh parsley tossing it all around so that all the pasta is covered with the sauce.

  • Facile! Easy peasy! Serve with parmesan shavings and the pine-nuts.




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