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

2 Servings, 630 Calories/Serving

15 Minutes

For a balance of texture and bright flavor, we top this vegetarian pasta dish with crunchy walnuts, creamy ricotta, and a squeeze of lemon.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 Talluto’s 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: 630, Protein: 21g (42% DV), Fiber: 6g (24% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 9g, Saturated Fat: 6g (30% DV), Cholesterol: 75mg (25% DV), Sodium: 150mg (6% DV), Carbohydrates: 73g (24% DV), Total Sugars: 6g, 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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Separate the pappardelle so the noodles don’t clump together during cooking. Add 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; toss with about 1 tablespoon oil to keep the noodles from sticking. While the water heats and the pappardelle cooks, prepare the remaining ingredients and start the sauce.

2

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 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, garlic, rosemary, and mushrooms and cook, stirring occasionally, until the shallots and mushrooms start 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 (the spinach in batches if needed), increase the heat to medium-high, and cook 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.

Serve

Transfer the pappardelle to individual bowls. Garnish with the walnuts and ricotta and serve with the lemon wedges.
Kids Can!
  • Separate the pappardelle.
  • Time the pappardelle.
  • Press the garlic (if you have a press).
  • Strip the rosemary leaves.
  • Garnish with the walnuts and ricotta.