Mushroom & Spinach Pappardelle with Crispy Sage
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
This Mushroom & Spinach Pappardelle with Crispy Sage recipe is taken from Delicious magazine. A brilliant recipe when you are a. in need of comfort and b. haven't much time. The wide strips of Pappardelle pasta take up the gentle flavour of the crispy sage, the tang of the lemon zest and juice and, above all, the earthy flavour of the fried mushrooms. A great mixture of ingredients adds up to a delicious plate of food.
  • 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
  1. Cook the pasta according to the pack instructions. When cooked, drain well, leaving a tablespoon of the water in with the pappardelle.
  2. Meanwhile, whilst the pasta is boiling, heat a medium-sized frying pan and gently wilt the spinach leaves. Remove and set aside.
  3. 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.
  4. Add the sliced mushrooms and fry until golden, and slightly crisp around the edges. Add the garlic and grated parmesan to the mushrooms.
  5. 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.
To Serve:
  1. 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.
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