It’s 6.30am on a very cold and snowy morning in Hornsea, and I’m looking for inspiration, for Comfort Food, to cook for tonight’s meal. Something simple, but filling and fairly healthy – and I think I have just found it. Hows about Mushroom and Spinach Pappardelle with Crispy Sage? Sounds good, and looks even better, so that’s me sorted for tonight.
Mushroom & Spinach Pappardelle with Crispy Sage Recipe
- 200g pappardelle
- 300g spinach (baby spinach leaves if possible)
- A bunch of fresh sage leaves - washed
- 2 tbsp olive oil
- 200g mushrooms, wiped and sliced
- 1 garlic clove, crushed
- 30g parmesan or pecorino, freshly grated
- Zest and juice of 1 lemon (use juice sparingly, to taste)
- Drizzle of good olive oil
- Cook the pasta according to the pack instructions. When cooked, drain well, leaving a tablespoon of the water in with the pappardelle.
- Meanwhile, whilst the pasta is boiling, heat a medium-sized frying pan and gently wilt the spinach leaves. Remove and set aside.
- Lightly coat the pan with olive oil, then fry the sage leaves until crisp. Once the oil gets hot, the sage leaves will crisp up quickly - take care they don't burn. They are very delicate when crisp. Drain carefully on kitchen paper, leaving 2 tbsp olive oil in the pan.
- Add the sliced mushrooms and fry until golden, and slightly crisp around the edges. Add the garlic and grated parmesan to the mushrooms.
- When the parmesan cheese has melted, toss the mushrooms, spinach, most of the sage leaves (save some for garnish), and the lemon zest and juice (easy on the juice), and melted parmesan with the pasta, and stir gently until fairly evenly mixed.
- Ladle the Pappardelle mixture into either one huge bowl or individual bowls, grate over some parmesan, drizzle with the olive oil and place 2 or 3 sage leaves on the top. Enjoy.
So, at long last, this Mushroom & Spinach Pappradelle with Crispy Sage recipe has found it’s new home with a new recipe format that we are trying out. It means, hopefully, that we can add more than one recipe to a post at a time, which is great when we want to talk about such as ‘What to do with a load of Jerusalem Artichokes’ or ‘Help – I’ve got a surplus of Curly Kale’ or similar topics.
Not only was this recipe seriously comforting food the other night when I cooked, and, more important, ate it, but I remembered to ask Erik to photograph it before we finished it off. Erik loved it as well!