Papppadelle pasta are long thick ribbon pasta , usually napped in a rich thick hearty sauce . Our family loves to eat this in a cream based sauce with sauteed mushrooms , baby spinach and sundried tomatoes . This is topped off with fresh parsley and shaved parmigiano reggiano cheese . whenever my younger son is home from college , this is a dish always on his wish list !
Photograph by Rahul Mahtani
3/4 lb dried pappadelle pasta
2 tbs extra virgin olive oil
2 tbs unsalted butter
12 cremini mushrooms , cleaned and sliced
Salt and freshly ground pepper , to taste
1/2 cup picked , rinsed and coarsely chopped fresh flat leaf parsley
1/2 cup drained sundried tomatoes
1/2 cup freshly shaved parmiagiano reggiano cheese
1 cup heavy cream
Bring a large pot of water to boil . Salt well and add pappadelle to cook just till al dente.
Heat the oil and butter in a large skillet over medium high heat till butter is melted . Add mushrooms and saute until mushrooms are brown and cooked . Stir in spinach and stir just till wilted . Season with salt and pepper . Stir in the sliced sun dried tomatoes and the heavy cream . Allow to simmer.
Drain the pasta , reserving some of the cooking liquid . Stir the pasta into the tossing , tossing to coat well . Add some pasta cooking water if the sauce is too thick . Plate onto a warm plate . Sprinkle generously with parsley and shaved parmigiano reggiano .
Filed under: italian, Vegetarian | Tagged: Italian vegetarian pasta, Pappadelle tricolore, pappadelle with mushrooms spinach and sundried tomatoes, Pasta in cream sauce and vegetables, vegetarian entree, Vegetarian pasta | 1 Comment »