caramelized mushrooms, leeks, spinach, sherry cream

Cook the pappardelle pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.

Prepare the Pasta

In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Sauté the Vegetables

Add the mixed mushrooms to the skillet and sauté until they are caramelized and browned, about 7-10 minutes. Season with salt and black pepper.

Add the Mushrooms

Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Then, add the sherry wine and let it simmer for 2 minutes to reduce slightly.

Incorporate Spinach and Sherry

Pour in the heavy cream and simmer the mixture for another 3-4 minutes, allowing the sauce to thicken slightly. Adjust seasoning with salt and black pepper.

Make the Cream Sauce

Add the drained pappardelle to the skillet with the sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.

Combine with Pasta

Serve hot, garnished with grated Parmesan cheese and additional black pepper if desired.

Serve

Pappardelle pasta

Mushrooms (mixed, e.g., cremini, shiitake)

Leek (sliced)

Fresh spinach

Sherry wine

Heavy cream

Olive oil

Garlic (minced)

Salt

Black pepper

Parmesan cheese (grated, for serving)

Pappardelle Funghi

Make Pappardelle Funghi Recipe in just 30m. caramelized mushrooms, leeks, spinach, sherry cream

Pappardelle Funghi Recipe

Frequently paired with

Local Coupons