Easy Prep

Fresh pappardelle with cremini mushrooms, spinach, and ricotta

Vegetarian, Soy-Free

2 Servings, 690 Calories/Serving

30 – 40 Minutes

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


  • 7 ounces fresh pappardelle
  • 1 or 2 shallots
  • 1 or 2 cloves peeled fresh garlic
  • 1 sprig fresh rosemary
  • 5 ounces cremini mushrooms
  • 1 lemon
  • 5 ounces baby spinach
  • ¼ cup walnuts
  • ½ cup fresh ricotta

Chef's Tip

The optional white wine added to the sauce in Step 3 acts like salt to help brighten the flavors. If you don’t have any on hand or prefer not to cook with it, swapping in water will result in an equally delicious dish.



Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook, stirring occasionally, until 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.
While the water heats and the pappardelle cooks, prepare the remaining ingredients.


Prep the remaining 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 the leaves.
  • 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.


Cook the vegetables and sauce

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 sauce is thickened, 4 to 5 minutes.


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 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.

Nutrition per serving: Protein: 25g (50% DV), Fiber: 8g (32% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 11g, Saturated Fat: 7g (35% DV), Cholesterol: 35mg (12% DV), Sodium: 410mg (17% DV), Carbohydrates: 78g (26% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk, wheat, eggs.

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