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🍽️ Creamy Pappardelle with Porcini Mushrooms and Spinach

805 kcal · 30 min · 4 servings

Ingredients

• 10 g dried porcini mushrooms
• 250 g spinach
• 250 g oyster mushrooms (or rose champignons)
• 125 g cherry tomatoes
• 1 onion
• 2 tbsp olive oil
• 1 garlic clove
• 1 tsp chopped oregano leaves
• 300 ml whipping cream
• 100 g crème fraîche
• salt
• pepper
• 500 g pappardelle (wide ribbon pasta)

Instructions

1. 1. Finely chop the porcini mushrooms and soak them in 125 milliliters of lukewarm water to soften.
2. 2. Pick through the spinach leaves to remove any stems and wash them thoroughly.
3. 3. Clean the mushrooms and remove any woody stem ends.
4. 4. Cut very large mushrooms into smaller pieces.
5. 5. Wash the tomatoes and cut each one in half.
6. 6. Peel the onion and dice it into small cubes.
7. 7. Heat olive oil in a large frying pan.
8. 8. Fry the mushrooms and onion cubes in the hot oil.
9. 9. Peel the garlic and press it directly into the pan.
10. 10. Add the halved tomatoes and oregano leaves to the pan.
11. 11. Deglaze the pan with the water in which the mushrooms were soaked.
12. 12. Pour the cream into the pan.
13. 13. Stir the crème fraîche into the sauce.
14. 14. Let the sauce reduce until it is creamy.
15. 15. Season the sauce with salt and pepper to taste.
16. 16. Cook the pappardelle in plenty of salted water according to package instructions until al dente (firm to the bite).
17. 17. Add the spinach to the pasta water during the last one to two minutes of cooking time.
18. 18. Drain the pasta and spinach and let them drain well.
19. 19. Serve the pasta together with the sauce on the plates.

Nutrition per serving

• kcal: 805
• Protein: 21 g · Fett/Fat: 39 g · Carbs: 92 g