20 Min

• 1 lb Fresh Pappardelle
• 10 oz Portobellos, thinly sliced
• 4 oz Baby Spinach
• ⅓ cup Crème Fraîche
• 1 Tbsp Olive Oil
• 1 Shallot, thinly sliced
• Zest from ½ Lemon
• 2 tsp Lemon Juice
• Parmesan Shavings, for serving
• Sea Salt and Freshly Ground Black Pepper
   

Bring medium pot salted water to boil.

Heat oil in large skillet or pan. Add shallots and sauté until translucent. Add mushrooms and fry 8-10 minutes over high heat, or until water has evaporated and mushrooms begin to brown. Add spinach and sauté until it wilts. Continue cooking over medium heat until most of water has evaporated.

Remove pan from heat; stir in crème fraîche and lemon juice. Return pan to heat, and simmer a minute or two, until sauce thickens. Season to taste with sea salt and freshly ground pepper.

Meanwhile, cook pasta according to package directions. Once cooked, drain and toss with mushroom and spinach sauce. Before serving, sprinkle with lemon zest and parmesan shavings.