Pappardelle with squash, mushrooms and spinach
This Pappardelle with squash, mushrooms, and spinach features wide pasta combined with sweet squash, earthy shiitake mushrooms, and vibrant spinach, all enriched with parmesan cheese and sage. The dish is simple yet flavorful, bringing together seasonal vegetables with a creamy sauce.
Cook time 25 min
Prep time 25 min
Ingredients:
3/4 cup grated parmesan cheese20 shiitake mushrooms
3 cups squash
12 oz pasta
1/2 package frozen spinach
1/2 cup butter
1.50 tbsp sage
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.
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.
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!
Pappardelle with squash, mushrooms and spinach FAQ:
The pappardelle pasta typically cooks for about 8-10 minutes, or until al dente, based on the package instructions.
Yes, you can substitute fresh spinach for frozen. Use about 3 cups of fresh spinach, and sauté it with the other vegetables until wilted.
If you can't find shiitake mushrooms, you can substitute with cremini or button mushrooms, although the flavor will vary slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water to loosen the pasta.
If the dish seems dry, gradually add some of the reserved pasta cooking water until you reach your desired consistency.
Cooking 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.
Nutrition Facts
4 ServingsCalories 700kcal
Protein 22g
Carbohydrates 81g
Fiber 8g
Sugar 8g
Fat 30g
More recipes
Indian-style roasted chickpeas
Crispy Indian-style roasted chickpeas seasoned with spices.
21 Apr 2026Caramelised balsamic pork with pumpkin
Savoury caramelised balsamic pork served with roasted pumpkin.
21 Apr 2026Pasta with peas and bacon
Creamy pasta with peas and crispy bacon, brightened by lemon zest.
21 Apr 2026Easy macadamia-crusted salmon
Delicious macadamia-crusted salmon, easy to prepare for any dinner.
21 Apr 2026Beef skewers with peppers and tomatoes
Savoury beef skewers with roasted peppers and tomatoes.
21 Apr 2026Slow-cooker chicken and chickpea curry
Hearty slow-cooker chicken and chickpea curry, easy to prepare.
21 Apr 2026Lamb and red wine pies with mushy peas
Hearty lamb and red wine pies served with mushy peas.
21 Apr 2026