Mushroom and Spinach Pappardelle - an elegant dish loaded with veggies prepared in a creamy white wine sauce.
Every year around the holidays I host a Ladies Lunch for my small group of girlfriends who come over and enjoy good food.
This year I made Mushroom and Spinach Pappardelle Pasta cooked in a white wine and mascarpone cheese sauce.
A delicious and elegant dish that is loaded with veggies, one that is bound to make any woman really happy.
So ladies, while the guys are snacking on beer, wings, chips and guac, make this elegant dish for yourself and your girlfriends, just don't forget the wine.
Don’t be surprised if the guys want some. Too bad, you're not sharing. Enjoy!
Mushroom and Spinach Pappardelle is:
Light, yet Creamy
Perfect Pasta for Date Night
Goes well with White Wine
Mushroom and Spinach PappardelleVegetarian
- 8 ounces pappardelle
- Pot of water
- 1 ½ tablespoon extra virgin olive oil
- 1 teaspoon crushed red pepper
- 8 ounces cremini mushrooms, thinly sliced
- 2 cloves garlic, chopped
- 1 cup fresh spinach, chopped
- to taste black pepper
- to taste salt
- ½ cup white wine
- 4 ounces mascarpone cheese
- ¼ cup reserved pasta water, use as needed to thin out sauce
- ¼ cup parmesan cheese, grated
- few chives, chopped
- Start by bringing a pot of water to boil.
- Slice the mushrooms.
- Heat up a pan on medium heat, once hot, add extra virgin olive oil and then crushed red pepper flakes. Cook the pepper for about 10 seconds, once they start to sizzle....
- Add the mushrooms. Stir. Let the mushrooms cook 7-8 minutes.
- In the meantime, chop the garlic and spinach.
- Once the water starts to boil, add the pappardelle and cook according to package directions, roughly 7-8 minutes also.
- Once the mushrooms brown, add the garlic and spinach. Stir.
- The spinach will cook within 2-3 minutes as you keep stirring.
- Add the white wine.
- Season with salt and black pepper. Cook down for a few minutes until the white wine amount reduced, but it shouldn't be completed evaporated.
- Add the mascarpone cheese, stir around until a creamy sauce is formed.
- Sauce is done.
- Now add the pasta which should be al dente.
- Add reserved pasta water to thin out sauce as needed.
- Garnish with parmesan cheese and chives.
Wow.. I just saw this on instastories, this looks amazing. can't wait to try it over the weekend.
Thanks Kate. You're so sweet. Hope you enjoy it!
Subscribing to gender roles is so 1980's....we should all eat however we please/ regardless of our genders 🙂
True. Most women I know prefer wine and pasta over beer and wings... just a little fun before the game for all of us, not to be taken seriously. 🙂
Raj @ www.ThePrimalDesire.com says
Daaaaammmmmmnnnnn! Extra mascarpone for me please!
Thanks Raj. Yes, I added a little extra for my friends, the ones who could handle it. :0
I love the combination of spinach, mushroom and cheese in my pasta. I generally use cream cheese, but will try with mascarpone next time.
Thanks Shumalia. They are both so good, a little bit goes a long way. Love mushrooms and spinach too. 🙂
That looks amazing!!
Thanks Salma. Hope you try it. 🙂
Jeanann Birder says
It looks beautiful in your NanoBond pan!
Awww thanks so much Jeanann. xoxo 🙂
Chandni Karia says
I saw this on Nisha’s Instagram and had to make it and WOW, it turned out amazing!! I didn’t have the cheese so used what I had at home to add the creaminess and it still turned out great and was a hit! I also added some fresh basil and a pinch of nutmeg. Overall, the recipe was an absolute hit and I’ll definitely be making it again. Thank you Nisha!
Thank you so much Chandni! xoxo
This recipe is delicious and easy to make. I am not a vegetarian, but I liked it so much, I have included it into my regular dinner rotations.