Creamy Spinach and Basil Pappardelle

Credits: Christopher Rivest

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Colourful, perfectly al dente and packed with nutritious ingredients, this bright Barilla Pappardelle pasta recipe is an elevated restaurant meal. With a homemade pesto and some spinach for a veggie punch, Barilla's premium Pappardelle is also garnished with edible flowers, making it a beautiful dish you'll surely want to serve-up at your next backyard dinner party to impress your guests.

Ingredients 2 Number of Servings

8 nests of Barilla Pappardelle Pasta (about 4 nests per person)

½ cup spinach

1 handful fresh basil

1 cup coconut milk

2 tbsp grated Parmigiano-Reggiano

1 tbsp cornstarch

3 garlic cloves

1 tsp onion powder

½ tsp salt

black pepper to taste

Edible flowers to garnish

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  • In a large pot, cook your Barilla Pappardelle pasta until al dente, about 7 minutes. Reserve ½ cup of pasta water and set aside.

  • Using a high-powered blender or food processor, combine the spinach, basil, coconut milk, Parmigiano-Reggiano cheese, cornstarch, garlic, onion powder, salt and pepper. Blend until completely smooth.

  • Transfer the sauce onto a large pan and simmer on low for about 3 minutes, just until the sauce thickens. 

  • Once pasta is cooked, toss with the pasta sauce until well coated, garnish with edible flowers, and serve.

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