Pappardelle with Roasted Mushrooms and Mascarpone

8 servings | 60 min | Medium | Kosher | Vegetarian

Ingredients:

For the cake:

• 4 eggs
• 1 cup (200 g) demerara sugar
• 1/4 cup (90 g) honey
• 1 1/4 cups (280 g) Kfar Tavor Greek yogurt
• 125 ml mild olive oil
• 1 tbsp grated lemon zest
• 1 tsp quality vanilla extract
• 1 cup (120 g) white flour
• 1 cup (120 g) almond flour
• 2 tsp baking powder
• 1/4 tsp salt
• 200 g frozen blueberries
• 1/4 tsp salt
• 2 tsp baking powder

For the cake topping:

• 400 g Kfar Tavor Greek yogurt
• 2 tbsp honey
• A little quality vanilla extract
• 200 g frozen blueberries

Instructions:

1. Mix the mascarpone with a little water until you get a smooth, thick texture. Heat a large pan with the olive oil and garlic clove until fragrant.
2. Add the mushrooms and sear, tossing over high heat. Remove the garlic clove and discard it. Add the thyme leaves to the pan and remove from the heat.
3. Cook the pappardelle in salted boiling water according to the package instructions. One minute before the pasta is ready, add the mascarpone to the pan and heat over low heat. Drain the pasta and transfer it to the hot pan.
4. Heat together until the pasta is coated in the sauce. Season with salt and pepper, and add a tablespoon or two of water if the sauce is too thick. Transfer to plates and serve with chopped chives and grated Parmesan.