Mushroom and Spinach Pappardelle Pasta with White Wine Cream Sauce

Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat. Add mushrooms and cook until caramelized and brown, about 5–6 minutes. Add garlic and spinach. Sprinkle with a generous amount of salt and pepper. Cook until spinach has wilted, about 3–4 minutes.

Add remaining 2 tablespoons of butter and stir until melted. Pour in white wine and vegetable broth. Bring to a boil and stir in the slurry. Reduce heat to a simmer and sprinkle in crushed red pepper. Cook until thickened and reduced, about 10 minutes.

While sauce is reducing, bring a large pot of salted water to a rolling boil. Add pappardelle pasta and cook until al dente. Drain and set aside.

Add heavy cream and 1/4 cup of parmesan to sauce and cook for an additional 2 minutes or until cheese has melted. Then, add pappardelle pasta to pan with sauce and toss to combine.

Top pasta with remaining Parmesan cheese, basil, pine nuts and fresh burrata. Serve immediately and enjoy!