Spinach Pappardelle

Total Time
15 mins
20 mins

Creamy and delicious pasta that vegetarians and carnivores alike love. You can also divide the pasta into serving plates after step three, and instead of mixing the yolks etc. you can put them into little piles on the pasta - looks very pretty. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.

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  1. Cook pappardelle until al dente. Drain and reserve.
  2. Heat the butter in the pan and saute the shallots and garlic until soft. Add the wine and bring to boil, simmer until reduced to half. Then add chicken stock and reduce to half again.
  3. Add mustard, cream and the pasta, and simmer for couple of minutes. Season.
  4. Add the egg yolks, spinach, parmesan and parsley and mix.
  5. Serve immediately.