As much as I absolutely love pasta, it’s been years since I’ve made any type of homemade noodles. That changed this past week, with this utterly delicious recipe for spinach pappardelle. And let me tell you, this sauce is AMAZING! (Plus, pretty easy to make)Jump to Recipe
The first time (that I remember) having pappardelle, it was at the now-closed Cruciferous, in Hollywood. Shane and Marie put together an incredible menu and this dish was just so damn good. Ever since then, I’ve occasionally thought about giving homemade pappardelle a go. Considering the noodle is not sophisticated in shape, I figured it would be pretty good as a blog recipe, too!
Now, what flavors was I going to use? Again, like with the Charred Pineapple Margaritas, I turned to social media to help out a bit. I was considering roasted tomatoes with a light sauce, but had an almost-full jar of roasted red peppers that I needed to use. Man, am I glad I went that route because this sauce is obsession-worthy, to put it lightly.
I will say, the noodles take a bit of time, but most of it’s waiting for it to chill. And, while I used a pasta roller, if you have a rolling pin, you can still give this spinach pappardelle pasta a whirl! Though, I wouldn’t judge you for using store-bought pasta in this recipe, just to enjoy the sauce and zucchini.
The grilled zucchini adds a really great smoky flavor to the bright, but savory sauce, and the subtly-flavored pasta. But, you can grill almost any summertime staple and it’d be good on here! Like, eggplant, tomatoes, corn, green beans, or whatever you fancy. Now, enjoy your weekend!
1 year: Tofu Scramble for Two! // 2 years: Raw Plum Cheesecake // 3 years: Summer Corn Salad // 5 years: Savory Oat Breakfast Bowl // 6 years: Pineapple Teriyaki Chickpea Zoodles // 7 years: Chipotle Tofu Rainbow Wraps
Spinach Pappardelle with Roasted Red Pepper Sauce
- Grill or grill pan
- Pasta roller or rolling pin
- 3 tablespoons (45 ml) olive oil divided
- 2 cups (100 g) firmly packed baby spinach
- 1 1/2 cups (249 g) semolina flour
- 1/4 teaspoon salt
- 5 tablespoons (75 ml) water
- 2 tablespoons (16 g) tapioca starch/flour
- all-purpose flour for dusting
Red Pepper Sauce
- 1 cup (217 g) chopped, drained, roasted red peppers
- 1/2 cup (120 ml) water
- 1/3 cup (46 g) pine nuts
- 1 tablespoon (5 g) nutritional yeast
- 1 tablespoon (15 ml) lemon juice
- 3 cloves garlic
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper optional
- 3 small (414 g) zucchinis
- Salt & pepper to taste
- For the pasta, warm 1 teaspoon (5 ml) of the olive oil in a small saute pan, over medium heat. Once hot, add spinach, sprinkle with a pinch of salt, and cook until completed wilted. Then transfer spinach to a blender pitcher.
- In a mixing bowl, place semolina flour and salt, stirring until combined. Then return attention to the spinach, adding the remaining olive oil, water, and tapioca flour to the blender. Puree until smooth, then add wet mixture to the semolina.
- Mix together with a wooden spoon, then knead dough for 5 minutes, or until a little stretchy. Place dough ball in a covered bowl, in the frigerator for 45 minutes to rest.
- For the sauce, while the dough is resting, rinse the blender then place the red peppers, water, pine nuts, nutritional yeast, lemon juice, garlic, onion powder, parsley, basil, salt, and pepper in it. Puree until as smooth as you can get it, then let sit for 5 minutes before scraping the sides and pureeing again to get it smoother.
- Set the sauce aside or refrigerate it until you are about to boil the noodles. While the dough is still resting, cut the zucchini into 1/2-inch (12 mm) wide half-moon slices, then sprinkle with salt and pepper. Using a grill or a grill pan over medium heat, grill the zucchini on its largest two sides for 5 minutes, a piece, or until there are very prominent grill marks. Transfer zucchini to a bowl and cover it to stay warm.
- Once the dough has rested, divide it into four pieces and lightly dust your workspace with flour. If you are using a pasta roller, first, use a rolling pin to flatten one of the dough pieces out, into a rough rectangle. Run the sheet through the roller on its largest setting, then fold it into thirds, over itself. Run it through the rollers twice more, then decrease the setting by two (from 7 to 5 for me).
- Run the sheet through the rollers twice, then decrease again (from 5 to 3) and run it through a final two times. You can trim the edges for neater pasta, but it is not necessary. Cut the sheet in half, through the width of it, dust each piece lightly with flour, then loosely roll it up (as pictured above) and cut it into 1/2-inch (12 mm) wide pieces. Unfurl the rolls and hang the pasta to dry as you repeat the process with the remaining three dough pieces.
- Once all of the pasta is rolled out and cut, bring a large pot of salted water to a rolling boil. While that's heating up, warm the sauce in a pan over medium heat, for 5 minutes, then turn heat of and cover with lid.
- When the water is boiling, add roughly half of the noodles to the pot and boil for 60 to 70 seconds, then carefully transfer them to a strainer using a slotted spoon. Run cold water over the pasta, then divide them between two servings bowls. Repeat process with remaining noodles. Then, top each bowl with the warm red pepper sauce, and grilled zucchini, and serve! You can garnish each bowl with chopped parsley or basil for additional flair.
While you’re eating that spinach pappardelle, I have a teaser for you! I have some super exciting news coming up, that I can’t talk about just yet. If you think you’ll be in Vegas September 20-22, you may be in luck!
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