Pappardelle with sautéed vegetables

For 2 persons


Salt with Dried Tomatoes Fumage.

220 gr. Of pappardelle or other long pasta.

300 gr. of mushrooms.

15 asparagus.

Half a small cauliflower.

Half a small broccoli.

5 leaves of tender chard.

10 cherry tomatoes.

4 garlic cloves, peeled

½ small red onion.


Olive oil.

Salt and Black Pepper Fumage.


Bring a large pot to boil with enough water to cook the pasta.

Wash all vegetables well, except mushrooms, which should be cleaned with a damp cloth only.

Cut the mushrooms into slices and reserve.

Cut the broccoli and cauliflower into small pieces. Reserve.

Cut 4 fingers from the base of the asparagus and discard, cut the rest of the asparagus into pieces of 4-5 cm approx. Reserve.

Cut the chard and reserve.

Cut the cherry tomatoes in half and reserve.

Cut the red onion into julienne strips and the garlic into thin slices. Reserve.

Steam separately and 2 minutes approx. all vegetables except mushrooms and cherry tomatoes.

Sauté the mushrooms in a very hot skillet over very high heat with a little butter and olive oil. They should not be wet but golden. Depending on the pan it may be necessary to do it in several batches. Reserve.

Sauté all the other vegetables, separately, with a little butter, olive oil and Fumage Salt with Dried Tomatoes, reserve all together.

The pasta is cooked and when it is al dente it is removed from the water. Save 1 cup of the pasta water.

In addition, you have a large frying pan heating up and add a tablespoon of butter and another of olive oil, add the onion and garlic, quickly sauté and add the pasta and vegetables to the pan, always stirring carefully. Add the pasta water little by little so that it is creamy but not watery, grind a little Fumage Salt with Dried Tomatoes. Remove from heat and serve immediately.

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