Spinach Pappardelle With Spinach, Mushrooms and White Wine Sauce

S is for Spinach, a supergreen that is super rich in iron and calcium! This year I didn't make any New Year's resolutions, but I should be increasing my iron intake and this week’s Pappardelle Pasta recipe is a delicious way to do it.

Pappardelle are wider, hand-cut noodles that are larger than fettuccine. I prefer to cut them about 1/2" wide and about 12" in length. If you haven't yet tried making your own pasta, it's a blast and the vegan option is my favorite. We top today’s homemade pasta with a white wine sauce, toasted walnuts, and a drizzle of walnut oil for a simply perfect dinner suitable for any occasion.

Spinach Pappardelle With Spinach, Mushrooms and White Wine Sauce

Make the spinach pappardelle –  In a high speed blender, add the frozen spinach and water. Blend until smooth. Strain through a fine mesh strainer. Measure out ¾ cup and reserve the remaining liquid. In a standing mixer, add the “00” flour, semolina olive oil and ¾ cup of spinach water. Blend until combined, adding 1 tbsp of spinach water as necessary to form a soft dough. Knead for 5 minutes until the dough is very smooth and soft (like a baby’s bottom). Divide into 8 pieces.

Make the pappardelle – Flatten one piece of dough and dust with semolina. Guide the dough through the pasta attachment on the thickest setting, marked “1”. Note: on each setting run the dough through a couple of times. Turn the dial to “2” and feed the dough through again. Fold the dough into thirds, like a letter, and continue feeding the dough through the roller, continuing to thin the dough at each setting, until the dough is a long piece at setting “5” or “6”. Cut into pappardelle. Dust with semolina and set aside until ready to cook.

Make the white wine sauce – In a saucepan, melt the butter over medium heat. Add the shallots and cook for 5 -7 minutes until translucent and lightly browned. Add the flour and cook for 2 minutes. Add the white wine and cook until the wine is reduced by half. Add the broth, season with salt and pepper and cook until the sauce is thickened slightly. Add the vegan cream cheese and whisk until combined. Keep warm.

Saute the mushrooms – In a skillet over medium heat, melt the butter. Add the mushrooms and minced garlic. Sauté until the mushrooms and garlic are lightly browned, about 5 minutes. Top with the baby spinach, cover and turn off the heat.

Cook the pasta – Cook the noodle in boiled salted water for 2 minutes. Drain and toss with some walnut oil.

To serve – Divide the pappardelle between 4  flat bowls. Spoon about ⅓ cup of white wine sauce over the pappardelle. Top with the sautéed mushrooms and spinach, toasted walnuts and parsley. Drizzle a bit of walnut oil over the pasta. Serve with cashew Parmesan.

serves 4


  • ¼ cup frozen spinach
  • 1 cup water
  • 1 tbsp olive oil
  • 1 ¼ cups ’00’ flour
  • 1 cup semolina


  • 2 tbsp vegan butter
  • ½ cup minced shallots
  • 1 tbsp AP flour
  • ½ cup white wine
  • ¾ cup vegetable broth
  • 1 tbsp vegan cream cheese


  • 8 oz mushrooms, thinly sliced
  • 3 cloves garlic, peeled and minced
  • 5 oz baby spinach leaves, stems removed


  • 2 tbsp minced parsley
  • 2 tbsp toasted walnuts, coarsely chopped
  • 1 tbsp walnut oil
  • cashew parmesan