Yotam Ottolenghi’s Crunchy Pappardelle

When The Boyfriend gave me Ottolenghi’s book Plenty for my birthday, he promised to make one dish for supper. Four months on, we finally sat down to Yotam’s Crunchy Pappardelle, which was definitely worth the wait.


Fresh, lemony and fragrant, it was the perfect summer dish and one I’d urge you all to try. So, if you’re not lucky enough to own Yotam’s beautiful book, here’s how you make this lovely recipe (with a few hints and tips from yours truly).

Serves two


  • 50ml olive oil
  • 250g button mushrooms, halved (we used 200g, which was plenty – mind the pun)
  • 100ml white wine
  • 1 bay leaf
  • 3 thyme sprigs, leaves picked & chopped (we couldn’t get any fresh thyme, so use dried – not as fragrant, but did the job)
  • 1/2 tsp caster sugar
  • 150ml double cream
  • Grated zest of one lemon (we also added the juice of half a lemon)
  • 1 garlic clove, crushed
  • 3 tbsp chopped parsley
  • 20g panko breadcrumbs (crisp, Japanese breadcrumbs, but it’s fine to use the bog standard British type – ours came from M&S)
  • 250g Tenderstem or purple sprouting broccoli (again, we had 200g, which was more than enough)
  • 250g pappardelle (fresh or dried)
  • Salt and black pepper


  • Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden colour
  • Add the wine, bay leaf, thyme and sugar
  • Bring to the boil, reduce the liquid to a third
  • Add the cream, plenty of salt and pepper
  • Once happy with the flavour, put the lid on to keep the mixture warm and leave to one side
  • In a bowl, mix the lemon zest, garlic and parsley
  • In a pan, toast the breadcrumbs until crisp and golden (this doesn’t take long and no, you don’t need oil or butter)
  • Add the breadcrumbs to the lemon, garlic and parsley mix and leave to one side
  • Tear off any leaves from the broccoli and cut into 6cm long pieces
  • Blanch the broccoli in boiling salted water for 2mins before draining the water
  • Cook the pasta in plenty of boiling, salted water
  • When the pasta’s almost ready, add the broccoli to the cream sauce and reheat, adding a little of the pasta water (do this slowly as you don’t want to dilute the flavour)
  • Drain the pappardelle and add the cream sauce and half the parsley mix
  • Divide the pasta between two bowls and sprinkle the rest of the parsley mix on top
  • Serve immediately

One response to “Yotam Ottolenghi’s Crunchy Pappardelle

  1. Sounds delightful!

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