Prep Time

15 MINS

Cook Time

25 MINS

Serves

4


Ingredients

  • 200g Kāpiti Kowhai Gruyere
  • 500g papardelle pasta
  • 2 Tbsp of butter
  • 2 Tbsp of olive oil
  • 15 medium sized mushrooms, roughly chopped
  • 1 handful of macadamia nuts
  • 2 cloves of garlic
  • 1 handful of fresh thyme
  • 150ml of cream
  • 1 egg yolk

Method

  • Bring a large pot of heavily salted water to the boil and cook papardelle according to packet instructions.
  • Add butter and olive oil to a skillet, bring to a sizzle before adding mushrooms and fry until tender and well browned.
  • Add macadamia nuts and allow them to cook until browned.
  • Lastly add garlic, fresh thyme, Kāpiti Kowhai Gruyere and cream, simmering until the sauce has reduced by half.
  • Toss the sauce through cooked pasta, top with an egg yolk and serve with extra grated Kāpiti Kowhai Gruyere.

Share This

The
Tasting Board

We are passionate in our pursuit of taste. If you are too, sign up to our ‘Tasting Board’ for a taste of what we’re up to.