Mushroom and spinach pappardelle with sage

25th May 2015


Mushroom and spinach pappardelle with sageReady time: 20 mins


  • 200g pappardelle pasta
  • 300g spinach
  • A bunch of fresh sage leaves
  • 2 tbsp oil
  • 200g mushrooms, sliced
  • 1 garlic clove, crushed
  • 30g parmesan, or vegetarian alternative, grated
  • juice of 1 lemon
  • Drizzle of olive oil


  • Cook the pasta according to the pack instructions
  • Heat a frying pan and wilt the spinach. Remove and set aside
  • Lightly coat the pan with olive oil, then fry the sage leaves until crisp. Drain on kitchen paper, leaving 2 tbsp oil in the pan
  • Add the mushrooms and fry until golden, then add the garlic and parmesan
  • When the cheese has melted and the mushrooms are sticky, toss with the pasta, spinach, sage and the lemon juice. Grate over some parmesan, then drizzle with olive oil. Serve

Source: delicious magazine