Where are my pasta people at?! You are def going to want this Toasted Walnut, Spinach, and Mushroom Pappardelle over Whipped Ricotta.
So obviously this dish is a mouthful, but you are going to want like mouthful after mouthful of this dish. Inspo for this dish comes from one of Bay and I’s favorite, nostalgic restaurants, Cornish Pasty. They have this Mushroom, Walnut, and Spinach Soup and it is AMAZING! So much so, I had to try the combo over some Pappardelle. And BOOM this Toasted Walnut, Spinach, and Mushroom Pappardelle over Whipped Ricotta was born.
This meal is perfect for a meatless Monday but definitely hearty enough to keep you full.
Toasted Walnut, Spinach, and Mushroom Pappardelle over Whipped Ricotta
This Toasted Walnut, Spinach, and Mushroom Pappardelle over Whipped Ricotta is the perfect comfy pasta dinner in!
- Toasted Walnuts:
- 1/4 cup Toasted Walnuts, chopped
- Whipped Ricotta:
- 16 oz Fresh Ricotta
- 2 tbsp Olive Oil
- 1 head of Garlic, Roasted
- 8.8 Package of Pappardelle
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 4 cups Spinach
- 16 oz Mushroom, sliced
- 1 Shallot, Minced
- 1/2 cup White Wine
- Salt and Pepper
- 1/4 cup Shaved Parmesan
Add chopped nuts to pan over medium low heat. Continuously stir while cooking until you get a fragrant toasted smell. Set aside.
Preheat Oven to 400 degrees. cut the end off of the garlic, place onto a square of aluminum and drizzle olive oil over the top. Wrap in Aluminum foil and bake for 45 minutes or until garlic is brown and roasted. Remove and let cool.
Add roasted garlic, 2 tbsp olive oil , and ricotta to food processor and blend until light and fluffy. About two minutes. Set aside and bring to room temp.
Cook pasta according to directions on bag. When done cooking reserve about 1 cup of pasta water.
While pasta is cooking, heat butter in large skillet and add minced shallots, sliced mushroom. Season with salt and pepper. Allow Mushrooms to brown and cook down. About 5 minutes. Deglaze pan with white wine and scrape brown bits to mix into sautéed veggie. Simmer until wine is mostly cooked out. Add cooked noodles, 2 tbsp of olive oil, and 1/2 cup of pasta water to pan with mushroom and shallot, add spinach and cook. Be sure to use tongs to mix pasta mixture while cooking so nothing burns. Taste your pasta creation and add any salt and pepper needed.
To plate add whipped ricotta to bottom of plate and smooth out. Add pasta/veggie mix on top. Serve with toasted walnuts and shaved parm!