Pappardelle pasta with wild mushroom, Hungarian hot paprika, Turkish oregano buds and Guatemalan wild annatto seeds

A delicious, heartwarming vegetarian dish that is the perfect school night dinner or dinner party dish- easy, but with a wow factor and a wow flavour. We’ve combined spices from Eastern Europe, the Middle East and Central America to make this pasta dish really stand out. Not your run-of-the-mill spagbol, that’s for sure. But, if that’s possible, even easier to make. Super simple, super delicious.

Method 

For the pasta

1. Peel and chop the shallot.

2. Grind the annatto seeds fine in a spice blender or pestle and mortar.

3. Grate the Parmesan cheese.

4. Cut the mushrooms into slices.

5. Sauté the shallots in a knob of butter and add the mushrooms. Fry for 1 minute.

6. Add the Hungarian hot paprika and ground annatto seeds cook for about 1-2 minutes till the mushrooms are just cooked.

7. Now add the cream and cook for 1-2 minutes to reduce the sauce slightly. Season with a pinch of Kampot Fleur Sel.

8. Cook the pappardelle pasta al dente in slightly salted water.

9. Add a spoonful of the cooking liquid to the mushroom sauce just before draining the pasta. Now add half the Parmesan cheese and crush some oregano buds into the sauce.

10. Add the pasta and a handful of rocket.

To finish

1. Add the pasta to the plate and top with rocket, oregano buds and grated parmesan.

For 2 people
200gr Pappardelle pasta
200gr mixed wild mushrooms
1 shallot (chopped)
1 tsp butter
300ml single cream
BoTree Kampot Fleur de Sel

100gr grated parmesan
75gr rocket

1/2 tsp BoTree Szegedi 178 hot paprika
1/2 tsp BoTree Turkish oregano buds
1 tsp BoTree wild annatto seeds (ground)