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Pappardelle With Spinach Mushroom Sauce

chef.julissa's picture
Ingredients
  Pappardelle 1 Pound
  Olive oil 2 Teaspoon
  Garlic 5 Clove (25 gm), peeled and finely chopped
  Sliced white mushrooms 12 Ounce
  Salt To Taste
  Spinach 1 Pound, stems discarded, leaves roughly chopped, washed and drained
  Chicken broth/Low sodium canned chicken broth 3⁄4 Cup (12 tbs) (Homemade)
  Pasta cooking water 1⁄3 Cup (5.33 tbs)
  Pepper To Taste
  Grated parmesan cheese 4 Tablespoon
Directions

MAKING
1. In a large pot of lightly salted water brought to a boil, add the pasta.
2. In a Dutch oven Heat the olive oil over medium heat and saute the garlic, stirring it often, until it is soft and fragrant.
3. Raising the heat to high, sauté the mushrooms with a pinch of salt until they are soft and all of their liquid has evaporated, for approximately 5 minutes.
4. Add the spinach and cook stirring constantly, until it is wilted.
5. Then add the chicken broth and pasta cooking water and season the sauce with the salt and pepper.
6. Once the pasta is cooked, drain it, add it to the sauce and toss well.
7. Over low heat, heat the pasta and sauce, stirring the ingredients often, for 2 minutes .

SERVING
8. Among 4 individual plates divide the pasta, sprinkling 1 tablespoon of the Parmesan over each serving and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Mushroom
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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