Mushroom and Spinach Pappardelle Pasta with White Wine Cream Sauce Recipe

Name: Mushroom and Spinach Pappardelle Pasta with White Wine Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Unsalted Butter, Divided; 1 Tablespoon Olive Oil; 12 ounces, weight Mixed Mushrooms Of Choice, Sliced Or Chopped; 4 cloves Garlic, Finely Minced; 5 cups Baby Spinach; Salt And Black Pepper; 1/2 cups White Wine; 1- 1/2 cup Vegetable Broth; 1 Tablespoon Flour Mixed With 1 Tablespoon Water (slurry); 1/2 teaspoons Crushed Red Pepper, More Or Less To Taste; 1 pound Pappardelle Pasta (store-bought Or Homemade); 1/4 cups Heavy Cream; 1/2 cups Grated Parmesan, Divided; 2 Tablespoons Chopped Basil; 1/4 cups Pine Nuts, Lightly Toasted; Freshly Sliced Burrata, To Serve

Servings: persons

3 Tablespoons Unsalted Butter, Divided
1 Tablespoon Olive Oil
12 ounces, weight Mixed Mushrooms Of Choice, Sliced Or Chopped
4 cloves Garlic, Finely Minced
5 cups Baby Spinach
Salt And Black Pepper
1/2 cups White Wine
1- 1/2 cup Vegetable Broth
1 Tablespoon Flour Mixed With 1 Tablespoon Water (slurry)
1/2 teaspoons Crushed Red Pepper, More Or Less To Taste
1 pound Pappardelle Pasta (store-bought Or Homemade)
1/4 cups Heavy Cream
1/2 cups Grated Parmesan, Divided
2 Tablespoons Chopped Basil
1/4 cups Pine Nuts, Lightly Toasted
Freshly Sliced Burrata, To Serve

1
Add 1 tablespoon of butter and olive oil to a large saute pan over medium heat.
2
Add mushrooms and cook until caramelized and brown, about 56 minutes.
3
Add garlic and spinach.
4
Sprinkle with a generous amount of salt and pepper.
5
Cook until spinach has wilted, about 34 minutes.
6
Add remaining 2 tablespoons of butter and stir until melted.
7
Pour in white wine and vegetable broth.
8
Bring to a boil and stir in the slurry.
9
Reduce heat to a simmer and sprinkle in crushed red pepper.
10
Cook until thickened and reduced, about 10 minutes.
11
While sauce is reducing, bring a large pot of salted water to a rolling boil.
12
Add pappardelle pasta and cook until al dente.
13
Drain and set aside.
14
Add heavy cream and 1/4 cup of parmesan to sauce and cook for an additional 2 minutes or until cheese has melted.
15
Then, add pappardelle pasta to pan with sauce and toss to combine.
16
Top pasta with remaining Parmesan cheese, basil, pine nuts and fresh burrata.
17
Serve immediately and enjoy!

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 Tablespoons Unsalted Butter, Divided, 1 Tablespoon Olive Oil, 12 ounces, weight Mixed Mushrooms Of Choice, Sliced Or Chopped, 4 cloves Garlic, Finely Minced, and more.

Yes, Mushroom and Spinach Pappardelle Pasta with White Wine Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Spinach Pappardelle Pasta with White Wine Cream Sauce

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