Pappardelle with Mushrooms, Baby Spinach and Roasted Tomato Sauce - Featured Recipe -
Featured Recipes

Pappardelle with Mushrooms, Baby Spinach and Roasted Tomato Sauce

Categories: Healthy, Pasta, Vegetables, Vegetarian
Prep Time:
15 minutes
Step 1
12 • Plum tomatoes • cut in half lengthwise
3 tbsp • Extra-virgin olive oil
1 tsp • Fresh thyme leaves • minced
1 tsp • Kosher salt
1 tsp • Ground black pepper
2 lb • Baby portobello mushrooms • stemmed and sliced
1 • Medium yellow onion • small diced
3 • Garlic cloves • thinly sliced
28 oz • San Marzano Crushed Tomatoes
1 lb • Dried pappardelle pasta
1/2 lb • Fresh baby spinach • stemmed
1/2 lb • Fresh salted mozzarella
• Grated parmesan cheese • for service
Salt to taste
Pepper to taste
Preheat oven to 450 degrees F (400 if you are using a convection oven)

Bring a large pot of water to a boil: season water generously with salt

Line a baking pan with aluminum foil

Place tomatoes on pan, skin side down-toss with 1T of Extra Virgin Olive Oil, 1 tsp each of Kosher Salt, Ground Black Pepper and Fresh Thyme

Roast, uncovered for 20-25 minutes, flipping tomatoes over half way through cooking until they are lightly browned and wrinkled

In a large sauté pan over medium- high heat, heat 1T of Extra Virgin Olive Oil. Add mushrooms and season with salt and pepper.

Saute until mushrooms are tender, about 5-6 minutes.

Remove mushrooms from pan and place in a bowl; set aside

Return the pan back to medium heat and add 1T of Extra Virgin Olive Oil. Add onions, and season with salt and pepper. Sauté until translucent, about 5-6 minutes. Add sliced garlic and cook until fragrant, about 5 minutes.

Remove tomatoes from oven and place in a bowl- remove the skins and smash tomatoes lightly with a fork. Add to onion and garlic mixture and cook for about 3 minutes

Add 1 can of crushed tomatoes to the sauté pan, season with salt and pepper and cook for 10-15 minutes. Lower the heat if your sauce is evaporating too quickly

While sauce is cooking, drop pasta into salted boiling water and cook according to packaged directions. Drain pasta and add to sauté pan. Toss to coat

Add baby spinach, toss until spinach begins to wilt, about 3 minutes. Add mushrooms and

cubed mozzarella and toss until mozzarella begins to melt

Remove from heat, serve with grated parmesan
The recipe took the top prize in the 2014 C-CAP Meatless Monday Healthy Pasta Recipe Contest.

Culinary Arts Program (C-CAP), the national leader providing scholarships, education, and career opportunities in the culinary arts to underserved youth and Meatless Monday, an initiative of the nonprofit The Monday Campaigns, which provides healthy and environmentally friendly information and recipes. First place winner and the recipient of a $5,000 scholarship and a Canyon Ranch all-inclusive stay (with her teacher) to experience healthy-cooking practices first-hand from Corporate Chef Scott Uehlein is Danielle Rivers for Pappardelle with Mushrooms, Baby Spinach and Roasted Tomato Sauce.

Danielle’s passion for baking was a major part of her childhood growing up in Brooklyn, NY. If she wasn’t in the kitchen with her mother and grandmother, she was watching The Food Network’s shows Cupcake Wars or Ace of Cakes. Excited and motivated by the hosts and competitors passion and creativity she saw on those shows, she selected Du Jour Bakery in Brooklyn for her first hands-on baking and pastry experience. While in high school, Danielle was ready to put that knowledge to good use in culinary arts classes, where she first encountered C-CAP and the C-CAP Meatless Monday recipe contest. Now with her scholarship and her C-CAP training, Danielle plans to attend SUNY Alfred State College in the fall of 2014.

When I first heard about the opportunity to compete in the Meatless Monday recipe contest, I knew that I couldn’t pass it up. I’m thankful to have worked with my teacher, Chef Terzuoli, to create a healthy and meatless dish. I created the dish to be simple and easy for parents to cook for their family, especially for those arriving home late at night,” says Danielle.

Thousands of C-CAP high school seniors were introduced to the Meatless Monday public health campaign encouraging everyone to start each week with a healthy meal. While working with their culinary arts teachers to concoct a healthy pasta recipe, the teen chefs were encouraged to use the recipe contest to explore new fruits, vegetables, grains, and legumes.

“We’re thrilled to team up with C-CAP for our third annual recipe contest. Our goal is to motivate aspiring chefs to create tasty and healthy meatless meals. We can’t wait for America to taste the winning C-CAP students’ imaginative meatless renditions of pasta dishes,” says Sid Lerner, founder of the Meatless Monday movement.

Each C-CAP school was invited to submit only one student recipe and photo. Seven finalists were selected and presented to a distinguished panel of judges. Three scholarships will be awarded this spring at the C-CAP Cooking Competitions for Scholarships Awards in the hometown of the winning student chefs. The first prize winner(s) will receive $5,000, and the third prize winner will receive $2,000. One first prize winner and their teacher will be awarded a Canyon Ranch all-inclusive stay where the student will be able to experience healthy-cooking practices first-hand from Corporate Chef Scott Uehlein. Additionally, the student will have the opportunity to spend time with a nutritionist to gain further insights into healthy eating. The teacher will have time to enjoy the spa and also spend time in the kitchen with Canyon Ranch’s culinary team.

“Through this contest, student chefs were guided by their teachers on recipe writing and development and were able to showcase their talent creating exciting meatless recipes,” says C-CAP president Susan Robbins. “We greatly appreciate The Monday Campaigns providing high school seniors with the opportunity for scholarships while promoting healthy eating in high schools and communities throughout the nation.”

The recipe submissions were judged on originality, flavor, healthfulness, ease of preparation, and writing ability. The recipe contest winners are from Los Angeles, New York, and DC/Prince George’s County, Maryland.

The judges evaluating the submissions for the C-CAP Meatless Monday Healthy Pasta Recipe Contest were: Marisa May, Co-Owner SD26 and Matteo Bergamini, Executive Chef SD26; Hillary Mickell, Founder of FOODILY, “the world’s largest recipe network”; Diana Rice, RD, Recipe Editor of; Scott Uehlein, Corporate Chef of Canyon Ranch.

To see the winning recipes, photos of the winners, and for more information about Meatless Monday, visit and C-CAP, visit


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