Pappardelle with Tuscan Mushroom Sauce
3/4 cup flour
2 egg yolks
1 teaspoon olive oil
1/4 teaspoon salt
1/4 to 1/3 cup water
3 tablespoons unsalted butter
1 large garlic clove, minced
1 tablespoon tomato paste
8 ounces baby bella mushrooms, quartered
1 cup grape tomatoes, halved
Salt and pepper
Pinch of red pepper flakes
3/4 cup heavy cream
2 tablespoons grated Parmesan cheese
1 cup coarsely chopped fresh spinach
Thinly sliced basil, for garnish
To make pappardelle:
Combine all ingredients in a bowl and mix by hand or in a food processor.
Shape into a smooth ball, cover and allow to rest for 10-15 minutes.
Roll out the dough to a thickness of #6 on a manual or electric pasta machine.
Hand cut the strips of dough into 1-inch wide noodles.
Fresh pasta only takes a couple of minutes to cook, so add it to boiling salted water when your sauce is almost done; drain the pasta.
To make the sauce:
In a large skillet over medium heat, melt the butter. Add the garlic and tomato paste, stir together and cook for 1 minute. Add the mushrooms and tomatoes. Season with salt and pepper and add the red pepper flakes. Cook until the mushrooms begin to brown, and tomatoes are getting tender, about 5 minutes. Add the cream and Parmesan cheese; bring to a simmer. Stir in the spinach and cook just long enough for the spinach to wilt into the sauce, about 1-2 minutes.
Gently toss the sauce with the drained pappardelle and garnish with basil before serving.
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PASTA RECIPES > PASTA WITH VEGETABLES > PAPPARDELLE WITH MUSHROOM SAUCE
This is a luscious vegetarian dish made with fresh pappardelle and a creamy mushroom, tomato and spinach sauce. It is rich, so the pasta portions are only about 4 ounces each.
This recipe was created from the original at Delish.com for Tuscan Butter Mushrooms.
We added the pasta and adjusted the amounts of the ingredients to make the sauce. If you choose not to make fresh pappardelle, just substitute any similar size packaged pasta.
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