Pappardelle with squash, mushrooms and spinach
Indulge in a rich and savory Pappardelle with Squash, Mushrooms, and Spinach. Featuring creamy parmesan, aromatic sage, and a blend of shiitake mushrooms, this pasta dish marries tender squash and hearty spinach for an unforgettable meal. Perfect for cozy dinners!
- 02 Jun 2024
- Cook time 25 min
- Prep time 25 min
- 4 Servings
- 7 Ingredients
Pappardelle with squash, mushrooms, and spinach is a comforting and nutritious dish that pairs wide, flat pasta noodles with a rich blend of seasonal vegetables and savory cheese. This recipe balances the sweetness of squash, the earthy flavor of mushrooms, and the vibrant taste of spinach, all brought together with the creamy richness of parmesan cheese and butter, and the fragrant touch of sage.
Ingredients:
Instructions:
- Thaw the frozen spinach and squeeze out excess water. Set aside.
- Clean and slice the shiitake mushrooms, discarding the stems.
- Cut the squash into small, bite-sized cubes.
- In a large pot, bring salted water to a boil.
- Add the pappardelle pasta and cook according to package instructions until al dente. This usually takes around 8-10 minutes.
- Drain the pasta, reserving about a cup of the cooking water, and set aside.
- In a large skillet or sauté pan, melt 1/4 cup of the butter over medium heat.
- Add the diced squash and cook for about 10-12 minutes, or until tender and slightly caramelized. Stir occasionally.
- Add the shiitake mushrooms to the pan and cook with the squash for an additional 5-7 minutes until the mushrooms are soft and have released their juices.
- Stir in the thawed spinach and cook for another 2-3 minutes until heated through.
- Add the remaining 1/4 cup of butter to the pan with the vegetables and allow it to melt.
- Stir in the chopped sage and cook for about 1 minute until fragrant.
- Add the cooked pappardelle to the pan, tossing gently to combine with the vegetables. If the mixture seems too dry, gradually add some of the reserved pasta cooking water to reach your desired consistency.
- Remove the pan from the heat and stir in the grated Parmesan cheese, mixing well so that it coats the pasta and vegetables.
- Taste and season with salt and pepper as needed.
6. Plating:
- Serve the pappardelle warm, topped with additional grated Parmesan cheese if desired.
Tips:
- Ensure the mushrooms are thoroughly cleaned and sliced evenly for consistent cooking.
- Roast the squash until tender to enhance its natural sweetness.
- Cook the pasta al dente for the best texture and flavor absorption.
- Thaw and drain the frozen spinach to remove excess moisture before adding it to the dish.
- Use fresh sage if possible for a stronger, more aromatic flavor.
- Gradually incorporate the parmesan cheese to create a smooth, creamy sauce.
- Reserve a cup of pasta water; it can be used to adjust the consistency of the sauce if it becomes too thick.
In no time, you have a delicious and hearty dish of Pappardelle with squash, mushrooms, and spinach that is perfect for any occasion. The blend of flavors and textures makes this dish a satisfying meal, enjoyed best when served warm with a sprinkle of extra parmesan on top. Enjoy this delightful and fulfilling meal with your loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 370 grams |
| Energy | |
| Calories 700kcal | 28% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 81g | 24% |
| Fiber 8g | 22% |
| Sugar 8g | 8% |
| Fat | |
| Fat 30g | 36% |
| Saturated 16g | 54% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 750ug | 83% |
| Choline 60mg | 10% |
| Vitamin B1 0.82mg | 68% |
| Vitamin B2 0.75mg | 57% |
| Vitamin B3 9mg | 59% |
| Vitamin B6 0.52mg | 31% |
| Vitamin B9 300ug | 75% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 13mg | 15% |
| Vitamin E 1.64mg | 11% |
| Vitamin K 210ug | 177% |
| Minerals | |
| Calcium, Ca 280mg | 22% |
| Copper, Cu 0.45mg | 0% |
| Iron, Fe 4.41mg | 40% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 830mg | 24% |
| Selenium, Se 66ug | 116% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 3.19mg | 29% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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