Velvety Veggie Papardelle Pasta

It’s warming, yet fresh – a perfect all year-round dish. What’s even more appealing is that it’s a breeze to throw together. A family favourite that will have your guests thanking you for such a wonderful meal!

You can make your own pasta, and I do when I find the time because it enhances the velvety texture and flavour of the pasta. But, when I’m pressed for time during the weeknight I use a high quality Italian packaged pasta. It’s closest to the real deal and less hassle for the busy home cook.

You may have noticed a similar recipe I posted last year. This one is slightly different adding more vegetables and a touch of cream.

What you’ll need for four people…

16 – 20 cherry tomatoes

6 medium portobello mushrooms halved and diced

2 zucchini’s sliced thinly into ovals at an angle

4 servings of papardelle pasta

4 tablespoons of butter

1 shallot diced into very small squares

4 cloves of garlic diced very small

1 cup of white cooking wine

2 cups of pre-cooked Italian tomato sauce (I make a huge sauce and freeze it for pizzas and pastas)

4 cups of baby spinach leaves

Olive oil

Sea salt and cracked pepper

1/4 cup of cream

1/2 grated Parmesan cheese


Once you have prepped all of the ingredients above, bring a pot of water to a boil for your pasta. Once at a boil, add some salt to the water and place your pasta in the pot. Cook until al dente and strain with cold water. Put aside and mix through a bit of olive oil so the pasta doesn’t stick.

While you are prepping your pasta heat up a large saucepan to med-high and add olive oil to the pan – enough to glaze.

Next, melt butter into the pan.

Add the shallots and cook for a few minutes until they become more transparent.

Add the garlic and cook for another minute, stirring frequently.

Now add your zucchini and mushrooms. Cook for a few minutes then add the white wine. Cook for another few minutes.

Throw in your cherry tomatoes and cook for 3-4 minutes stirring frequently.

Add the Italian tomato sauce that you have made previously or store bought – stir through until it covers the ingredients in the pan.

Stir through the pasta and add the cream.

Fold through spinach and 1/2 cup of graded Parmesan – cook for another minute or two.

Serve up! Add salt and pepper, shaved Parmesan and a lemon wedge.

Mangia! Mangia!

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