Fresh pappardelle with cremini mushrooms, spinach, and ricotta

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

Easy Prep

Fresh pappardelle with cremini mushrooms, spinach, and ricotta

Vegetarian, Soy-Free

2 Servings, 740 Calories/Serving

30 – 40 Minutes

A final dollop of fresh ricotta and a squeeze of lemon brighten the winter 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.
  • 1 or 2 shallots
  • 1 or 2 cloves peeled fresh garlic
  • 1 sprig fresh rosemary
  • 5 ounces cremini mushrooms
  • 1 lemon
  • 7 ounces fresh pappardelle
  • 5 ounces baby spinach
  • ¼ cup walnuts
  • ½ 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, swap in water for an equally delicious dish.

Nutrition per serving

Calories: 740, Protein: 26g (52% DV), Fiber: 5g (20% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 12g, Saturated Fat: 8g (40% DV), Cholesterol: 75mg (25% DV), Sodium: 160mg (7% DV), Carbohydrates: 70g (23% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts, 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.


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

Wash produce before use


Prep the sauce ingredients

  • Peel and thinly slice enough shallots to measure ¼ cup.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Strip the rosemary leaves from the stem; coarsely chop enough leaves to measure 1 teaspoon.
  • Trim the stem ends from the mushrooms; cut the mushrooms into ¼-inch-thick slices.
  • Zest the lemon; cut the lemon into wedges for garnish.


Heat the water; cook the vegetables and sauce

Bring a medium sauce pot of generously salted water to a boil for the pasta. In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the shallots, garlic, and rosemary and cook until fragrant and the shallots and garlic are starting to soften, 1 to 2 minutes.
Raise the heat to medium-high, add the mushrooms, and cook, stirring occasionally, until starting to soften, 8 to 10 minutes. Add ¼ cup white wine or water and cook, stirring occasionally, until the mushrooms are tender and the sauce is thickened, 4 to 5 minutes.
While the mushrooms and sauce simmer, cook the pappardelle.


Cook the pappardelle

To the sauce pot of boiling water, add the pappardelle a few noodles at a time and cook, stirring occasionally, until the pasta is just tender, 3 to 5 minutes. Drain the pappardelle, reserving ½ cup pasta cooking water. Return the pappardelle to the pot; drizzle with about 1 tablespoon oil and toss to keep the noodles from sticking.


Finish the pasta

To the pan with the mushroom mixture, stir in the spinach, pappardelle, and ¼ cup reserved pasta cooking water. Cook until most of the liquid has evaporated 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.

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