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Mushroom and Spinach Pappardelle Pasta with White Wine Cream Sauce

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4


  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 12 ounces mixed mushrooms of choice sliced or chopped
  • 4 cloves of garlic finely minced
  • 5 cups baby spinach
  • salt and black pepper
  • 1/2 cup white wine
  • 1 1/2 cups vegetable broth
  • 1 tablespoon flour mixed with 1 tablespoon water slurry
  • 1/2 teaspoon crushed red pepper more or less to taste
  • 1/4 cup heavy cream
  • 1/2 cup grated parmesan cheese divided
  • 1 pound pappardelle pasta store-bought or homemade
  • 2 tablespoons chopped basil
  • 1/4 cup pine nuts lightly toasted
  • fresh sliced burrata


  • Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat. Add the mushrooms and cook until caramelized and brown, about 5-6 minutes. Add the garlic and spinach. Sprinkle with a generous amount of salt and pepper. Cook until the spinach has wilted, about 3-4 minutes. Add the remaining 2 tablespoons of butter and stir until melted. Pour in the white wine and vegetable broth. Bring to a boil and stir in the slurry. Reduce the heat to a simmer and sprinkle in the crushed red pepper. Cook until thickened and reduced, about 10 minutes.
  • While the sauce is reducing, bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook until al dente. Drain and set aside.
  • Add the heavy cream and 1/4 cup of parmesan to the sauce and cook for an additional 2 minutes or until the cheese has melted. Then, add the pappardelle pasta to the pan with the sauce and toss to combine.
  • Top the pasta with additional parmesan cheese, basil, pine nuts and fresh burrata. Serve immediately and enjoy!