Chef Jonathan’s Wild Mushroom Pappardelle Alfredo with Spinach

YUMA, Ariz. (KYMA, KECY) - In this recipe, Chef Jonathan is going to show you how to make a restaurant quality pasta in the comfort of your own home by using certain key ingredients.

Ingredients for the pappardelle:

  • 12 oz pappardelle pasta

  • 2 cups mixed wild mushrooms (shiitake, oyster, cremini)

  • 2 tbsp olive oil

  • Salt and pepper to taste

For the Sauce

  • 1 cup heavy cream

  • 1 cup grated Parmesan cheese

  • 2 cloves garlic, minced

  •1/2 tsp crushed red pepper flakes (optional, for a spicy kick)

  •Salt and pepper to taste

For the Fresh Spinach

  •2 cups fresh spinach (washed and stems removed)

For Garnish

  •Additional grated Parmesan cheese for topping

  •Chopped fresh herbs (like parsley or basil, optional)

Instructions

1. Roast the Mushrooms

  Preheat your oven to 400°F (200°C).

  Clean and slice the wild mushrooms. Toss them with olive oil, salt, and pepper, then spread them out on a baking sheet.

   Roast for about 15-20 minutes until golden and tender, stirring halfway through.

2. Cook the Pappardelle

   Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente.

   Reserve about 1 cup of the pasta cooking water, then drain the pasta.

3. Prepare the Sauce

   In a large skillet, heat a little olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

   Pour in the heavy cream and let it simmer for a couple of minutes. Stir in the grated Parmesan cheese and crushed red pepper flakes, seasoning with salt and pepper.

4. Combine Everything

  Add the cooked pappardelle to the skillet and toss to coat in the sauce. 

   - Gently fold in the roasted mushrooms and fresh spinach, allowing the spinach to wilt in the heat of the pasta.

5.  Serve

Plate the pappardelle and finish with additional grated Parmesan on top.

This pasta pairs well with a great white wine and be sure to enjoy this with friends.