Pappardelle with cremini mushrooms, ricotta, and rosemary

Vegetarian, Soy Free

2 Servings, 690 Calories/Serving

30 – 40 Minutes

Sometimes it’s the little touches that lead to the most flavor. Only after Chef Justine has spooned this nourishing pasta onto plates does she add a generous dollop of fresh ricotta cheese and lemon wedges. If those two garnishes seem like afterthoughts, they all but make the dish. The ricotta lightly binds everything together, while the acidity from the lemon helps the mushrooms sing.


  • ¼ pound pappardelle
  • ¼ cup walnuts
  • 1 to 2 shallots
  • Peeled fresh garlic
  • 1 rosemary sprig
  • ½ pound cremini mushrooms
  • 1 lemon
  • 3 ounces baby spinach
  • ½ cup fresh ricotta



Cook the pappardelle; toast the walnuts

In a pot over high heat, bring 3 quarts salted water to a boil. Add the pappardelle and cook until just tender, 8 to 10 minutes. Drain, reserving ½ cup pasta cooking water.
While the water heats, warm a dry pan over medium heat. Add the walnuts and cook, stirring, until fragrant and lightly toasted, 4 to 5 minutes. Transfer to a plate to cool.


Prep the vegetables

  • Peel and thinly slice the shallot.
  • Finely chop enough garlic to measure 1½ teaspoons.
  • Strip the rosemary leaves from the stem; coarsely chop the leaves.
  • Trim the ends from the cremini mushroom stems; cut the mushrooms into ¼-inch-thick slices.


Cook the shallot and mushrooms

In the same pan used for the walnuts, warm 2 tablespoons oil over medium heat until hot but not smoking. Add the shallot, garlic, and rosemary cook, stirring, until fragrant and starting to soften, 1 to 2 minutes.
Increase the heat to medium-high, add the mushrooms, and cook, stirring occasionally, until the mushrooms start to soften, 8 to 10 minutes. Add ¼ cup white wine or water and cook until reduced by half, 4 to 5 minutes. While the mushrooms cook, prep the lemon.


Prep the lemon; finish the pasta

  • Zest the lemon, then cut it into wedges.
To the pan with the mushroom mixture, stir in the spinach, cooked pappardelle, and ¼ cup reserved pasta cooking water. Cook until most of the liquid is absorbed and the spinach is wilted, 1 to 2 minutes. Add more pasta cooking water if dry. Remove from the heat, stir in the lemon zest, and season to taste with salt and pepper.



Transfer the pappardelle to individual bowls. Garnish with the toasted walnuts and the ricotta. Serve with the lemon wedges on the side.

Nutrition per serving: Calories: 690, Protein: 24 g, Total Fat: 38 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 15 g, Saturated Fat: 7 g, Cholesterol: 20 mg, Carbohydrates: 69 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 640 mg

Contains: wheat, tree nuts, milk

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