Fresh pappardelle with cremini mushrooms, spinach, and ricotta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh pappardelle with cremini mushrooms, spinach, and ricotta

Vegetarian, Soy-Free, Family-Friendly

2 Servings, 670 Calories/Serving

15 Minutes

A final dollop of fresh ricotta and a squeeze of lemon brighten the flavors in this easy and nourishing vegetarian mushroom pasta.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh pappardelle
  • 1 or 2 organic shallots
  • 1 or 2 cloves organic peeled fresh garlic
  • 2 sprigs organic fresh rosemary
  • ¼ pound organic cremini or other button mushrooms
  • 1 organic lemon
  • 6 ounces organic baby spinach or other leafy greens
  • 3 tablespoons walnuts
  • ¼ cup fresh ricotta

Chef's Tip

The optional white wine added to the sauce in Step 2 acts like salt to help brighten the flavors. If you don’t have any on hand or prefer not to cook with it, feel free to swap in water instead.

Nutrition per serving

Calories: 670, Protein: 22g (44% DV), Fiber: 5g (20% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 10g, Saturated Fat: 6g (30% DV), Cholesterol: 65mg (22% DV), Sodium: 150mg (6% DV), Carbohydrates: 68g (23% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts (walnut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


Wash produce before use


Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Stir in the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ½ cup [¾ cup] pasta cooking water. Return the pappardelle to the pot; drizzle with about 1 tablespoon oil and toss to keep the noodles from sticking.
While the water heats and the pappardelle cooks, prepare the remaining ingredients and start the sauce.


Prep the sauce ingredients; finish the pappardelle

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate the garlic.
  • Strip the rosemary leaves from the stems and coarsely chop enough to measure 1 teaspoon [2 tsp]. Save any remaining rosemary for another use.
  • Cut the mushrooms into ¼-inch-thick slices.
  • Zest the lemon; cut the lemon into wedges for garnish.
In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the shallots, garlic, rosemary, and mushrooms and cook until the shallots and mushrooms are starting to soften, 3 to 4 minutes. Add ¼ cup [⅓ cup] white wine (from your pantry) or water and cook, stirring occasionally, until the mushrooms are tender and the liquid has mostly evaporated, 3 to 4 minutes. Stir in the spinach, pappardelle, and ¼ cup [⅓ cup] reserved pasta cooking water. Cook over medium-high heat until the sauce has thickened and the spinach is just wilted, 1 to 2 minutes. Add more pasta cooking water if dry.
Remove from the heat, stir in the lemon zest, and season to taste with salt and pepper.


Transfer the pappardelle to individual bowls. Garnish with the walnuts and ricotta and serve with the lemon wedges.

Kids Can!

  • Time the pappardelle.
  • Press the garlic (if you have a press).
  • Strip the rosemary leaves.
  • Garnish with the walnuts and ricotta.

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