Pappardelle works beautifully for this recipe but any kind of pasta will do.


10 ounces pasta, preferably multi-grain
1 tablespoon black peppercorns
1 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons sliced scallions
8 ounces mushrooms, sliced (any kind)
1 cup heavy cream
1/2 cup grated Parmesan, plus more for topping
Chopped fresh tarragon, for garnish (optional)

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.

In the meantime, crack the peppercorns using a mortar and pestle. Melt the butter and olive oil in a large skillet over medium heat until they start sizzling. Add the scallions, mushrooms and peppercorns. Season with salt, and cook for 5 minutes, turning occasionally. Add the cream and bring to a simmer. Taste and add some salt if necessary. Add the cooked pasta and Parmesan, and cook for a couple extra minutes, tossing to combine the pasta with the sauce.

Plate the pasta and top with extra cheese. Sprinkle with chopped fresh herbs.

4 servings


2 red bell peppers, stemmed, seeded, and chopped
2 shallots, chopped
Salt and freshly ground pepper
2 pinches saffron
2 tablespoons olive oil
1 cup vegetable broth
2 tablespoons plain yogurt
1 (14-ounce) box of multi-grain spaghetti
4 ounces gruyère, freshly shredded
A handful chopped fresh cilantro, for garnish



Place the red bell peppers and shallots in a medium saucepan. Season with salt, pepper, and saffron. Add the olive oil and sauté over medium heat, 4 minutes. Add the broth and simmer until the red bell peppers are very soft and the liquid reduced to half, 12 to 15 minutes. Stir in the yogurt. Blend on high in a food processor until smooth and creamy.

Meanwhile, cook the pasta in boiling salted water according to package directions. Drain.

Add the pasta to the red pepper sauce and mix well. Plate, top with shredded gruyère and garnish with chopped cilantro.

Serves 4