Chef Darren’s favourite – Pappardelle Pasta with Vegetables & Parmesan Foam


  • 2 tbsp rapeseed oil
  • 1 large Aubergine trimmed & chopped into 1 inch pieces
  • 2 tbsp rapeseed oil
  • 1 large Aubergine trimmed & chopped into 1 inch pieces
  • 1 large red pepper, cored & cut into squares
  • 1 large yellow, cored & cut into squares
  • 1 large courgette
  • 2 garlic cloves, crushed
  • 1 small red chilli, seeded& finely chopped(optional)
  • Sea salt & freshly ground black pepper
  • 350g (12oz) Pappardelle pasta
  • Finely grated rind & juice of ½ lemon
  • 2 tbsp torn basil
  • 4 tbsp sun-dried tomato pesto
  • Basil pesto to serve
  • Parmesan foam to serve
  • Basil sprigs, micro herbs to garnish  


  1. Heat the oil in a large pan over a medium heat. Add the Aubergine & sauté for about 5 minutes, until tender. Add the peppers, courgette, garlic & chilli, if using. Season to taste, then sauté for another 10 minutes, until all the vegetables are completely tender.
  2.  Meanwhile, cook the Pappardelle pasta in a large pan of boiling salted water for 8 -10 minutes or according to packet instructions, until tender but still al dente, with a little bite.
  3. Drain the pasta, quickly refresh under cold running water and then return to the pan. Add the cooked vegetable mixture along with the lemon rind & juice, stirring to combine. Fold in the basil & enough of the sun-dried tomato pesto to coat. Season to taste.
  4. To serve, divide the pasta among warmed wide-rimmed bowls & the basil puree & pesto foam. Garnish with the sprigs of basil and micro herbs. 

Sun-dried tomato pesto

Makes 400 ml

  • 175 g semi sun dried tomatoes
  • 8 large fresh basil leaves
  • 2 cloves garlic, peeled
  • 200 ml rapeseed oil
  • Seat & fresh ground black pepper

Place the tomatoes, basil, & garlic and pulse, slowly pour in the oil until the pesto is emulsified, season to taste. This will keep in a fridge for 3 to 4 days covered in a jar.

Parmesan Foam

  • 300 ml Milk
  • 1 tbsp lecithin granules
  • Sea salt & pepper
  • 50 g Parmesan grated

Add the milk, Parmesan & garlic to a saucepan until garlic has soften. Add the soy lecithin to the pan, whisking until smooth. Season to taste bring to boil. Then blitz with hand blender to create a foam by bringing the head of the blender from the very bottom of the pan to the top of the liquid. Use immediately.

Chef’s Tip:

This is a very quick supper that’s also delicious with chicken if you are catering for anyone who isn’t vegetarian. Use the best-quality egg Pappardelle you can find always read the cooking instructions on the packet.

Cook Ahead

The vegetable mixture can be made up 2 hours in advance & keep at room temperature, then reheated gently to order.


Try a Verdejo from Rueda in Spain or a dry Tempranillo rose, also from Spain.