Foodgawker Friday: Mushroom Spinach Pappardelle

Looking for a new app to download? We got you covered. It’s called Foodgawker and believe us, it’s pretty amazing if you’re into trying new recipes or putting a fresh twist on old favorites. Due to our love for this app, we decided to start a new weekly segment titled Foodgawker Friday. The premise is pretty simple, we scour Foodgawker’s feed of endless recipes, pick one, and share our experience with you. But the best part is that all of these recipes are crafted by food bloggers from all walks of life. It’s like an never-ending visual gallery of food.

We chose to do a fairly simple recipe that will easily impress any dinner guest or significant other. Eat. Drink. Love.’s Mushroom Spinach Pappardelle immediately caught our eye. (Check out the rest of her blog too. Great work Stephanie!)

Since we are ambitious, we decided to make our own pappardelle from scratch (but you may opt for store-bought pasta as well). Although this dish is very simple and straightforward, we found it important to use fresh ingredients and not over-season. The result is a much lighter and cleaner alternative to your typical pasta dish. However, it was bursting with full, authentic flavors, the way Italian food should be.

Prep Time: 10 minutes (30min if making fresh pasta)

Cook Time: 15 minutes

Total Time: 25 minutes (50min if making fresh pasta)

Yield: 3-4 servings


  • 8 ounces pappardelle pasta
  • 2 cups fresh baby spinach
  • 1 1/2 cups cremini mushrooms, sliced
  • 1 medium onion diced
  • 3 tbsp. extra virgin olive oil, divided
  • 2 garlic cloves, minced
  • 1/4 cup white onion, finely chopped
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • fresh grated Parmesan cheese


  1. Prepare pappardelle according to the package instructions. OR follow the below directions for fresh pasta. Drain the pasta and set aside, although I have learned that it is better to scoop the pasta directly out of the water with a pasta spoon. This allows some of the best starchy flavor to stay with the pasta rather than get thrown down the drain. (Thanks for the tip Donatella Arpaia! ;))
  2. In a saute pan, heat 2 tbsp. of the olive oil over medium heat. Add the onion and cook until translucent, about 2 minutes. Add in the mushrooms and the spinach. Cook for about 2-3 minutes until the spinach has wilted and the mushrooms are cooked.
  3. Add in the garlic and the white wine. Let it simmer for a few minutes.
  4. Spoon the pasta into the pan, add the remaining tablespoon of olive oil and toss the pasta until it is well-coated. If it seems dry, you can add in more olive oil if needed. Add salt and pepper to taste.
  5. Transfer the pasta to a serving bowl or onto plates. Sprinkle some of the Parmesan cheese on top and serve.
Pasta already tossed with the spinach and mushrooms

Pasta already tossed with the spinach and mushrooms

Ingredients for Pasta (makes about 1lb)

  • 1 1/2 cups Semolina flour
  • 2 eggs
  • some warm water if needed.


  1. Make a “volcano” with the flour on a non-stick surface.
  2. Crack the eggs in the middle of the “volcano” and beat them with a fork.
  3. With your hands, begin mixing the eggs and flour starting from the center of the pile to the outside of the pile.
  4. Once eggs and flour are fully incorporated, form a ball with the dough and leave under a damp cloth for 10 min. to rest. You may need to add a few drops of water if your dough is too dry and crumbly, or sprinkle with more flour if it is too sticky.
  5. Run the dough through a pasta maker / roller to your desired thickness, cut to desired length, and let dry 5 min.
  6. In the meantime, bring 3 qts. of salted water to a rapid boil.
  7. Pasta and water is ready, drop pasta strands one at a time into the water. You will need to make sure that there is enough water in the pot so that the pasta can “dance”.
  8. Boil pasta about 5 min or until al dente.


"Volcano" of flour and beaten eggs

“Volcano” of flour and beaten eggs.

If your dough looks like this when you press it, you'll need to add a few drops of water.

If your dough looks like this when you press it, you’ll need to add a few drops of water.

Roll dough gently through pasta maler.

Roll dough gently through pasta maler.

"Dancing" pasta, albeit camera shy

“Dancing” pasta with just enough wiggle room.

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