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Mushroom and Spinach Pappardelle (lightened up, vegetarian)

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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.
Mushroom and Spinach Pappardelle (lightened up, vegetarian)

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
Incredibly Delicious
Gourmet
Earthy
Perfect Pasta for Date Night
Goes well with White Wine
Romantic Meal

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Mushroom and Spinach Pappardelle (lightened up, vegetarian)

An elegant dish loaded with veggies prepared in a creamy white wine sauce.
5 from 2 votes
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Cuisine Italian
Servings: 3 servings or 4 small servings
Calories:
Author: Nisha @ honeywhatscooking

Ingredients

  • <b>for the pasta</b>
  • Pappardelle - 1 8 ounce package
  • Pot of water
  • </br>
  • <b>for the sauce</b>
  • Extra Virgin Olive Oil - 1 1/2 tbsp
  • Crushed Red Pepper Flakes - 1 tsp
  • Cremini Mushrooms - 1 8 ounce package (thinly sliced)
  • Garlic - 2 cloves chopped
  • Fresh Spinach - 1 cup chopped
  • Black Pepper - to taste
  • Salt - to taste
  • White Wine - 1/2 cup
  • Mascarpone Cheese - 4 ounces
  • Reserved Pasta Water - up to 1/4 cup use as needed to thin out sauce
  • </br>
  • <b>for garnish</b>
  • Fresh Parmesan Cheese - 1/4 - 1/2 cup grated
  • Chives - handful chopped

Instructions

  • Start by bringing a pot of water to boil.
  • Slice the mushrooms.</br>
  • 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.</br>
  • 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.</br>
  • 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.
    Mushroom and Spinach Pappardelle
  • Sauce is done.</br>
  • Now add the pasta which should be al dente.
  • Toss.</br>
  • Add reserved pasta water to thin out sauce as needed.
  • Garnish with parmesan cheese and chives.

Notes

* For a creamier texture, add another 2 ounces of mascarpone cheese along with 1/4 cup of wine. The creamier the better, but I didn't want the additional calories.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

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Comments

  7. Chandni Karia says

    5 stars
    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!

    Reply

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