Go Back
Pappardelle pasta with mushrooms in a pan topped with parmesan and chilli
4.06 from 37 votes

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
Prep Time5 mins
Cook Time50 mins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: garlic, mushrooms, pappardelle
Servings: 2
Calories: 695kcal
Author: Ayeh
Pin Print

Ingredients

  • 180 g pappardelle pasta
  • 600 g mixed mushrooms (portobello, swiss brown and button mushrooms)
  • 1 whole garlic bulb
  • 70 g baby spinach
  • 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 leaves
    Then 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! 

Video

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