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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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A pan of Mushroom and Spinach Pappardelle with grated cheese and herbs on top, featuring mushrooms and greens. In the background, a block of cheese, grater, and herbs rest on a cutting board.
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5 from 3 votes

Mushroom and Spinach Pappardelle

By: Nisha
Mushroom and Spinach Pappardelle is an incredible dish loaded with veggies prepared in a creamy white wine sauce.
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 3 servings

INGREDIENTS 

Pasta

  • 8 ounces pappardelle
  • Pot of water

Sauce

  • 1 1/2 tbsp extra virgin olive oil
  • 1 tsp 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
  • 1/2 cup white wine
  • 4 ounces mascarpone cheese
  • 1/4 cup reserved pasta water, use as needed to thin out sauce

Garnish

  • 1/4 cup parmesan cheese, grated
  • few chives, chopped
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INSTRUCTIONS 

  • Start by bringing a pot of water to boil.
    A stainless steel saucepan with a lid, slightly ajar, hints at a batch of Mushroom and Spinach Pappardelle being prepared as it sits atop a black stovetop burner.
  • Slice the mushrooms.
    Sliced mushrooms piled on a wooden cutting board next to a blue colander on a kitchen counter, ready to be transformed into a delightful Mushroom and Spinach Pappardelle.
  • 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....
    A frying pan on a stove sizzles with oil and red pepper flakes on one side, ready to embrace the rich flavors of Mushroom and Spinach Pappardelle.
  • Add the mushrooms. Stir. Let the mushrooms cook 7-8 minutes.
    Mushroom and Spinach Pappardelle comes to life as sliced mushrooms sizzle in a stainless steel pan on the stovetop.
  • In the meantime, chop the garlic and spinach.
    Chopped spinach, minced garlic, and sliced mushrooms on a wooden cutting board evoke the start of a delightful Mushroom and Spinach Pappardelle preparation.
  • Once the water starts to boil, add the pappardelle and cook according to package directions, roughly 7-8 minutes also.
    Mushroom and Spinach Pappardelle swirls gracefully into the pot of boiling water on the stovetop, ready to transform into a deliciously comforting meal.
  • Once the mushrooms brown, add the garlic and spinach. Stir.
    Spinach and sliced mushrooms are sautéed in a frying pan on the stovetop, stirred with a wooden spoon, as the vibrant base for a delectable Mushroom and Spinach Pappardelle.
  • The spinach will cook within 2-3 minutes as you keep stirring.
    A wooden spatula stirs mushrooms and spinach, destined to become the perfect topping for a steaming bowl of Mushroom and Spinach Pappardelle. Steam billows from the pan on the stovetop, promising a meal thats as comforting as it is delicious.
  • Add the white wine.
    A cup pours liquid into a skillet with sautéed mushrooms, spinach, and garlic, stirred with a wooden spoon on a stove—just the beginning of a delightful Mushroom and Spinach Pappardelle.
  • 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.
    A skillet with mushrooms, spinach, and spices delights the stovetop, hinting at a Mushroom and Spinach Pappardelle masterpiece. A wooden spoon rests casually on the edge, ready for its next flavorful stir.
  • Add the mascarpone cheese, stir around until a creamy sauce is formed.
    Mushroom and Spinach Pappardelle
  • Sauce is done.
    A skillet on a stovetop contains creamy mushroom and spinach sauce, perfect for creating a delicious Mushroom and Spinach Pappardelle. A pot beside it holds uncooked pasta, ready to complete the dish.
  • Now add the pasta which should be al dente.
    A frying pan on the stove brims with creamy mushroom and spinach sauce. Fresh pappardelle is gently folded in, while a pot of additional pasta simmers quietly in the background, promising a hearty meal.
  • Toss.
    A pan of Mushroom and Spinach Pappardelle with fresh herbs is being artfully stirred with tongs.
  • Add reserved pasta water to thin out sauce as needed.
    Hand pouring liquid into a pan of mushroom and spinach pappardelle, featuring earthy mushrooms and fresh herbs.
  • Garnish with parmesan cheese and chives.
    A pan of Mushroom and Spinach Pappardelle features tender pasta with mushrooms, fresh spinach, grated cheese, and a sprinkle of chopped herbs on top.

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.

Nutrition

Calories: 612kcal | Carbohydrates: 61g | Protein: 19g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 196mg | Potassium: 636mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1777IU | Vitamin C: 3mg | Calcium: 211mg | Iron: 2mg

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

More about me

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5 from 3 votes

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Recipe Rating




15 Comments

  1. 5 stars
    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.

    Reply

  2. 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

  5. I love the combination of spinach, mushroom and cheese in my pasta. I generally use cream cheese, but will try with mascarpone next time.

    Reply

    1. Thanks Shumalia. They are both so good, a little bit goes a long way. Love mushrooms and spinach too. 🙂

      Reply

    1. 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. 🙂

      Reply