In order to bring you the best organic produce, some ingredients may differ from those depicted.
Fresh pappardelle with cremini mushrooms, spinach, and ricotta
Soy-Free, Vegetarian, No Added Sugar
2 Servings, 610 Calories/Serving
Sometimes it’s the little touches that lend the most flavor. In this vegetarian pasta dish, walnuts provide texture, ricotta lightly binds the sauce, and lemon juice brightens the earthiness of the mushrooms.
In your bag
- 7 ounces Talluto’s fresh pappardelle (contains eggs)
- 6 ounces organic cremini or other button mushrooms
- 1 or 2 organic shallots
- 1 or 2 cloves organic peeled fresh garlic
- 2 sprigs organic fresh rosemary
- 1 organic lemon
- ¼ cup fresh ricotta
- 5 ounces organic baby spinach or other leafy greens
- 3 tablespoons walnuts
Calories 610, Total Fat 31g (40% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 120mg (5% DV), Total Carb. 72g (26% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 21g
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. 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 is heating and the pappardelle is cooking, prepare the remaining ingredients.
Prep the remaining ingredients
- Cut the mushrooms into ¼-inch-thick slices.
- 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.
- Zest the lemon and juice half, keeping the zest and juice separate; set aside the zest for the sauce. Cut the remaining half into wedges for garnish. [Zest and juice 1 lemon; cut the remaining lemon into wedges.]
- In a small bowl, stir together the ricotta and 1 to 2 teaspoons lemon juice; season to taste with salt and pepper. Set aside for garnish.
Make the sauce; finish the dish
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, shallots, garlic, and rosemary, season with salt and pepper, and cook, stirring occasionally, until the mushrooms and shallots 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 the sauce is 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.
- Separate the pappardelle.
- Time the pappardelle.
- Press the garlic (if you have a press).
- Strip the rosemary leaves.
- Garnish with the walnuts and ricotta.