Pappardelle with mushrooms and spinach recipe

  • Serves 2
  • 5 mins to prepare and 20 mins to cook
  • 340 calories / serving
  • Healthy
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Papardelle HERO

Preheat the oven to gas 4, 180°C, fan 160°C.

Put the halved cherry tomatoes in a roasting pan, scatter with the garlic and chilli flakes, season and drizzle with 1 tablespoon of the olive oil. Roast for 10 minutes. Add the mushrooms and continue roasting for another 10 minutes.

Meanwhile, bring a large pan of water to the boil, add a good handful of salt and then the pappardelle. Bring to a good rolling boil. Cook until just tender or according to the packet instructions, adding the spinach for the last minute.

Drain, return to the pan and toss the pappardelle and spinach in the remaining olive oil. Serve the pasta topped with the roasted tomatoes, garlic and mushrooms.

*Inspired Claire H. featured in the Realfood Cookbook

  • Ingredients

  • 10 cherry tomatoes, halved lengthways
  • 2 garlic cloves, halved
  • ¼tsp dried chilli flakes
  • salt
  • pepper
  • 2tbsp olive oil
  • 150g (5oz) chestnut mushrooms
  • 150g (5oz) pappardelle
  • 2 handfuls baby spinach leaves
  • extra-virgin olive oil, for dressing
  • Energy 1435kj 340kcal 17%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 4g 4%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 45.3g Protein 12g Fibre 3.6g

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