Pepper and Mushroom Pappardelle

Ingredients

• 3 large flat cap mushrooms sliced
• 125 g cup heavy whipping cream 
• 1 handful basil fresh
• 1 clove garlic crushed peeled
• 250 g pappardelle 
• 1  bell pepper red finely sliced
• 100 ml vegetable stock ()
• 125 g goats yoghurt (or greek yoghurt)

Equipment

• wok

Directions

1. Cook the pasta according to packet instructions.
2. Spray a wok with rapeseed oil and heat.
3. Stir fry the pepper for a couple of minutes, then add the garlic and mushrooms and cook until the mushrooms are soft. I like to season the mushrooms with pepper as they cook.
4. Add the yoghurt and cream and stir well and then add the stock, stir again, season and add some fresh basil.
5. Stir the sauce through the freshly cooked pasta and serve.
6. Enjoy!