Pappardelle Pasta with Mushrooms
This Pappardelle Pasta with Mushrooms makes for an easy elegant dinner. With roasted garlic and spinach, this pasta is hearty and flavourful
Servings: 2
Calories: 695kcal
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Ingredients
- 180 g pappardelle pasta
- 600 g mixed mushrooms (portobello, swiss brown and button mushrooms)
- 1 whole garlic bulb
- 70 g baby spinach
- ⅓ cup white wine (or vegetable stock)
- 30-40 g parmigiano reggiano cheese (parmesan cheese)
- 6 sprigs of fresh thyme
- 2 tablespoon olive oil
- Salt and pepper
- Chili flakes
Instructions
- Chop the top of the garlic bulb, drizzle with olive oil, salt and pepper and wrap up in aluminium foil. Roast in the oven at 180°C/350°F for approximately 45 minutes
- Wipe down all the mushrooms and chop them into roughly the same sizes
- Sauté in olive oil, once browned, season with salt and pepper and thyme leavesThen add the white wine and allow it to reduce slightly
- Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water
- Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms
- Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through.
- Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!
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Nutrition
Calories: 695kcal | Carbohydrates: 93g | Protein: 27g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 339mg | Potassium: 1445mg | Fiber: 12g | Sugar: 10g | Vitamin A: 3614IU | Vitamin C: 19mg | Calcium: 291mg | Iron: 5mg