Best 3 Pappardelle With Portobello Mushrooms Spinach And Pine Nuts Recipes
Indulge in a culinary journey with our enticing Pappardelle with Portobello Mushrooms, Spinach, and Pine Nuts recipe. This delectable dish tantalizes taste buds with its symphony of flavors and textures. Savor the earthy essence of sautéed portobello mushrooms and baby spinach, complemented by the nutty crunch of pine nuts, all enveloped in a velvety sauce. As you twirl the tender pappardelle pasta around your fork, prepare to be captivated by this harmonious blend of ingredients.
Our curated collection of recipes offers a delightful array of culinary experiences. Dive into the richness of Pappardelle with Portobello Mushrooms and Spinach, where the robust flavors of mushrooms and spinach dance on your palate. Embark on a taste adventure with our versatile Pappardelle with Sausage and Broccoli Rabe recipe, where succulent sausage and broccoli rabe create a symphony of flavors. If you seek a vegetarian delight, our Pappardelle with Asparagus and Peas recipe awaits, offering a vibrant combination of fresh asparagus and sweet peas in a light and creamy sauce. Indulge in the timeless classic of Pappardelle with Bolognese Sauce, where slow-simmered beef and pork ragu meld harmoniously with tender pasta. And for a touch of elegance, our Pappardelle with Truffle Butter and Parmesan recipe promises an exquisite symphony of flavors, where rich truffle butter and nutty parmesan elevate the dish to a new level of sophistication.
PAPPARDELLE WITH CREAMY MUSHROOM AND PINE NUT SAUCE
Anyone who likes mushrooms and enjoys their pasta sweet and creamy should try this. I normally prefer spicier food, but made this for dinner last night and thought it was delicious. I heated the left-overs in the microwave for lunch today, and the sauce tasted even better. I used lite cream and penne rigate in place of the pappardelle. Recipe was recently featured on Australian television cooking show, Fresh.
Provided by Soobeeoz
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water according to packet instructions until al dente; drain and return to pot.
- Meanwhile, heat oil in large fry pan over medium heat and cook garlic and onion for 3-4 minutes or until soft. Add mushrooms and cook a further 5 minutes or until just tender.
- Stir in cream, half the cheese, pine nuts and sultanas and simmer gently until heated through. Season with salt and freshly ground black pepper.
- Add sauce to hot pasta and stir through flat-leaf parsley.
- Serve pasta topped with remaining parmesan.
PAPPARDELLE WITH PORTOBELLO MUSHROOMS, SPINACH AND PINE NUTS
Yield Serves 6 as a first course
Number Of Ingredients 8
Steps:
- Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add pine nuts and sauté until golden brown, about 7 minutes. Transfer to bowl.
- Bring large pot of water to boil. Add spinach and cook until just wilted, about 20 seconds. Using tongs, transfer to bowl of ice water. Return water in pot to boil. Add garlic and boil 1 minutes. Drain and cool. Peel garlic and slice thinly. Drain spinach. Squeeze out any excess moisture from spinach. (Can be prepared 1 day ahead. Store pine nuts in airtight container at room temperature. Cover and refrigerate spinach and garlic separately.)
- Preheat broiler. Bring large pot of salted water to boil. Add pasta; boil until tender but firm to bite, stirring occasionally.
- Meanwhile, place mushrooms on baking sheet. Brush with 4 tablespoons oil. Sprinkle with salt and pepper. Broil mushrooms until lightly charred and tender, about 5 minutes per side. Transfer to cutting board. Cut each mushroom into 4 wedges. Set aside.
- Drain pasta, reserving 1/2 cup cooking liquid. Heat 2 tablespoons oil in heavy large skillet over high heat. Add blanched garlic and sauté until golden, about 2 minutes. Add spinach and mushrooms; sauté until heated through, about 2 minutes. Add pasta and 1/2 cup cheese to spinach mixture; toss will. Add enough reserved pasta cooking liquid to moisten pasta, if necessary. Season with salt and pepper. Sprinkle with pine nuts. Serve, passing additional cheese separately.
PAPPARDELLE WITH PORTABELLA MUSHROOMS, ARUGULA, PINE NUTS
Talk about comfort food, stop you're here! I use this recipe a lot, especially when I'm expecting guests for dinner. I make my own pasta, usually in the afternoon of the day my guests are expected. Locatelli is a delicious cheese, but if you're having trouble finding it, just go with a piece of Parmesan that you can create curls with. I also interchange the arugula with spinach. Both are fine. As for the pappardell, it is a wide pasta, looks sort of like lasagna, but don't use that it's too thick. If you don't make your own Pappardelle, and can't find it in your stores, just go with a wide noodle shape. It's so good, any shape is going to be great. Just improvise!
Provided by FLUFFSTER
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 475°F.
- Roast the mushroom with the butter, garlic and salt and pepper to taste until tender, about 15 minutes. Remove from the oven and slice thinly.
- Cook the fresh pasta in boiling, salted water until as dente, about 3 minutes.
- Heat the olive oil in a large akillet over high heat. Add the roasted mushrooms and stir for 1 to 2 minutes. Add the arugula and more oil, if necessary, and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Add a splash of pasta water to the skillet to create a sauce. Transfer the pasta to warm pasta bowls or serving plates, sprinkle with the pine nuts and cheese shavings and serve at once.
Nutrition Facts : Calories 464.9, Fat 25.6, SaturatedFat 7.5, Cholesterol 26.3, Sodium 190.2, Carbohydrate 46.7, Fiber 2.9, Sugar 3.3, Protein 13.4
Tips:
- To save time, use pre-sliced mushrooms.
- If you don't have pine nuts, you can substitute chopped walnuts or almonds.
- Feel free to add other vegetables to the dish, such as zucchini, bell peppers, or asparagus.
- For a richer flavor, use a combination of olive oil and butter to cook the mushrooms.
- If you don't have white wine, you can use chicken broth instead.
- Be sure to season the dish with salt and pepper to taste.
- Serve the pasta immediately, topped with additional pine nuts and Parmesan cheese.
Conclusion:
This pappardelle with portobello mushrooms, spinach, and pine nuts is a delicious and easy-to-make dish. It's perfect for a weeknight meal or a special occasion. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a new pasta recipe, give this one a try.
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