250g/9oz Portobello mushrooms, thickly sliced
large bunch basil, leaves chopped
200g/7oz Tenderstem broccoli, thicker stalks halved lengthways
250g/9oz chestnut mushrooms, thickly sliced
3 garlic cloves, crushed
250g/9oz shiitake mushrooms, thickly sliced
350g/12oz pappardelle pasta
salt and freshly ground black pepper
2 tbsp olive oil
knob of butter
200ml/7fl oz double cream
3 free-range egg yolks
125驳/4陆辞锄 Parmesan (or a similar vegetarian hard cheese), grated, plus extra to serve