Mushroom and Spinach Pappardelle Pasta with White Wine Cream Sauce

• Vegetarian

• Produce

  • 5 cups Baby spinach
  • 2 tbsp Basil
  • 4 cloves Garlic
  • 12 oz Mushrooms, mixed

• Canned Goods

  • 1 1/2 cups Vegetable broth

• Pasta & Grains

  • 1 lb Pappardelle pasta, store-bought or homemade

• Baking & Spices

  • 1 tbsp Flour mixed with
  • 1/2 tsp Red pepper
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts, lightly toasted

• Dairy

  • 1 Burrata, fresh
  • 3 tbsp Butter
  • 1/4 cup Heavy cream
  • 1/2 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on cookingandbeer.com

Ingredients

• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• 12 ounces mixed mushrooms of choice, sliced or chopped
• 4 cloves of garlic, finely minced
• 5 cups baby spinach
• salt and black pepper
• 1/2 cup white wine
• 1 1/2 cups vegetable broth
• 1 tablespoon flour mixed with 1 tablespoon water (slurry)
• 1/2 teaspoon crushed red pepper (more or less to taste)
• 1/4 cup heavy cream
• 1/2 cup grated parmesan cheese, divided
• 1 pound pappardelle pasta (store-bought or homemade)
• 2 tablespoons chopped basil
• 1/4 cup pine nuts, lightly toasted
• fresh sliced burrata

Directions

• Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat. Add the mushrooms and cook until caramelized and brown, about 5-6 minutes. Add the garlic and spinach. Sprinkle with a generous amount of salt and pepper. Cook until the spinach has wilted, about 3-4 minutes. Add the remaining 2 tablespoons of butter and stir until melted. Pour in the white wine and vegetable broth. Bring to a boil and stir in the slurry. Reduce the heat to a simmer and sprinkle in the crushed red pepper. Cook until thickened and reduced, about 10 minutes.
• While the sauce is reducing, bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook until al dente. Drain and set aside.
• Add the heavy cream and 1/4 cup of parmesan to the sauce and cook for an additional 2 minutes or until the cheese has melted. Then, add the pappardelle pasta to the pan with the sauce and toss to combine.
• Top the pasta with additional parmesan cheese, basil, pine nuts and fresh burrata. Serve immediately and enjoy!