Pappardelle Funghi Recipe
caramelized mushrooms, leeks, spinach, sherry cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Pasta
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.
Sauté the Vegetables
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.
Incorporate Spinach and Sherry
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.
Make the Cream Sauce
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.
Combine with Pasta
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.
Serve
Serve hot, garnished with grated Parmesan cheese and additional black pepper if desired.