Pappardelle with spinach and mushrooms in a creamy parmigiano sauce 🍝
Recipe below ⬇️
You’ll need:
1 onion 6 cloves of garlic 150 grams of mushrooms 75g fresh spinach 250ml of heavy cream 50 grams of butter 70 grams of parmigiano reggiano 220g pappardelle A half grated nutmeg
Slice the onion, wash the spinach, clean the mushrooms. set a large pot over high heat with heavily salted water. Once the water boils add the pappardelle and cook for 2 minutes. Then drain and set aside.
Set a pan over medium heat, once hot add the olive oil, add half the garlic, once browned add the mushrooms. When the mushrooms are close to done add the spinach. Then sauteé for 2 minutes and set aside.
In another pan over medium heat melt 50 grams of butter. Once melted add the heavy cream. Then add the nutmeg and salt and pepper to taste. Add the parmigiano and turn down to low/medium heat. Let the sauce reduce for a few minutes, then add the pasta, mushrooms and spinach to the pan and turn off the heat. Toss to combine. Plate and serve - top with plenty of parmigiano.
