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.

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