Mushroom Spinach Pappardelle

Mushroom Spinach Pappardelle

One of my favorite things to do as a blogger is take dishes that I have at a restaurant and try to recreate them at home. It’s like a fun game! Last summer, we went up to Montreal as I had a conference for work and were staying at Le Westin which was a wonderful hotel. As much as I wanted to try and get out to explore the city a little, I had a badly sprained ankle and then my first day there, I came down with the plague. Needless to say, we did not get out very much. Thank goodness for room service!

Mushroom Spinach Pappardelle

The first night we arrived it was very late and we had not yet had dinner so I was starving. I ordered the mushroom spinach pappardelle that was tossed in a tasty white wine sauce. It seems so simple, but it was so so so good! It was so good that I ordered it like two more times that weekend.

Mushroom Spinach Pappardelle

I adore these thick and ribbony noodles. This dish was so simple to make. The sauce is very light, but also very flavorful. I used mushrooms and spinach, but you could really use whatever veggies you like and you could also add chicken if you wanted to.

Mushroom Spinach Pappardelle

Mushroom Spinach Pappardelle


  • 8 ounces pappardelle pasta
  • 2 cups fresh baby spinach
  • 1 1/2 cups cremini mushrooms, sliced
  • 3 tbs. extra virgin olive oil, divided
  • 2 garlic cloves, minced
  • 1/4 cup white onion, finely chopped
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • fresh grated Parmesan cheese


  1. Prepare pappardelle according to the package instructions. Drain the pasta and set aside.
  2. In a saute pan, heat 2 tbs. of the olive oil over medium heat. Add the onion and cook until translucent, about 2 minutes. Add in the mushrooms and the spinach. Cook for about 2-3 minutes until the spinach has wilted and the mushrooms are cooked.
  3. Add in the garlic and and the white wine. Let it simmer for a few minutes.
  4. Spoon the pasta into the pan, add the remaining tablespoon of olive oil and toss the pasta until it is well-coated. If it seems dry, you can add in more olive oil if needed. Add salt and pepper to taste.
  5. Transfer the pasta to a serving bowl or onto plates. Sprinkle some of the Parmesan cheese on top and serve.
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Mushroom Spinach Pappardelle



  1. Yum! I love pappardelle pasta! This looks divine!

  2. I love trying to replicate recipes too. Sometimes I create something that I like even better! This recipe looks delicious. I love how light and simple the sauce is…it really lets the pasta and other ingredients shine through. I’m a carb addict, so the thick noodles are making my mouth water haha

  3. This is so many good things together! I’m also in love with the font on your first photo, beautiful combo with the picture!

  4. I love re-creating recipes from a restaurant! I think it’s fun too!! Plus when you need inspiration, it’s so easy to hit a hot spot and take a break from cooking and have somone wait on you. I love that! Your dish sounds amazing!!! Thephotos are beautiful!

  5. I have seen pappardelle noodles only on TV… now I need to really find some. This looks great. :)

  6. I know exactly what you’re talking about–I did an at-home recreation recently of a kale dish I had in Seattle. This pasta is magnificent–wow–I can’t imagine the restaurant version looking better at all.

  7. This sounds amazing. I love anything with mushrooms and spinach to begin with and this seems so simple! I love re-creating dishes at home too – I really need to do it more often : )

  8. Making pasta this weekend. Will try this with porcini’s.

  9. I would definitely order this, too! I adore the spinach/mushroom combo…it’s my go to omelet :) Now if I could only get the hubby to like mushrooms :/

  10. It looks so good! I also love trying to recreate restaurant dishes that we enjoyed and pappardelle is my favorite type of pasta. :)

  11. I’ve eaten pappardelle pasta at restaurants but never cooked it at home. Looking at this now I’m so craving this pasta you made. I’m going to get this pasta today so I can make this for tomorrow lunch!!! Maybe I’ll add a bit of bacon… hehee

  12. I am adding this recipe for my weekly dinners. It looks and sounds fantastic. So nice when you can recreate something you loved from a restaurant.

  13. Thanks for sharing this. I plan on making it for one of the remaining Fridays in Lent since it’s meatless. :-)

  14. Yumm looks great! I love Pappadelle! I do a chorizo, sundried tomato pappadelle with a touch of cream. Its one of my favourites! So easy!

  15. Pingback: 27 Fresh & Healthy Pasta Recipes - Frugal Finds During Naptime

  16. Hi! What kind of dry white wine did you use? Thank you!!

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