Name: Garlic Butter Mushroom Pappardelle Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz pappardelle pasta; 2 tbsp olive oil; 2 tbsp unsalted butter; 3 cloves garlic, minced; 1 small shallot, finely chopped; 14 oz mixed mushrooms (cremini, shiitake, or portobello), sliced; 1/4 cup dry white wine or vegetable broth; 1 tbsp soy sauce or tamari; Salt and black pepper to taste; 1/4 cup chopped fresh parsley; Freshly grated Parmesan (optional)

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Introduction

Garlic Butter Mushroom Pappardelle is a simple yet elegant pasta dish bursting with rich, savory flavors. Combining tender mushrooms with a buttery garlic sauce, it’s perfect for a cozy weeknight dinner or impressing guests without fuss.

A white bowl filled with wide, flat pasta noodles tossed with sliced brown mushrooms. The pasta is topped with grated cheese and garnished with green herb sprigs, possibly thyme, scattered over the dish. The bowl sits on a white marbled surface, surrounded by a metal cheese grater, a small block of cheese, and two lemon wedges. A gold fork rests inside the bowl on the left side near the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz pappardelle pasta
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 small shallot, finely chopped
14 oz mixed mushrooms (cremini, shiitake, or portobello), sliced
1/4 cup dry white wine or vegetable broth
1 tbsp soy sauce or tamari
Salt and black pepper to taste
1/4 cup chopped fresh parsley
Freshly grated Parmesan (optional)

Instructions

Step 1: Cook the pappardelle in salted water according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Step 2: In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and chopped shallot, then sauté until fragrant, about 2 minutes.
Step 3: Add the sliced mushrooms in a single layer and cook undisturbed for 5 minutes to caramelize. Stir and continue cooking until the mushrooms are golden and their moisture has evaporated.
Step 4: Deglaze the pan with white wine or vegetable broth and add the soy sauce or tamari. Simmer for 2–3 minutes, scraping up any browned bits from the pan.
Step 5: Add the cooked pappardelle to the skillet and toss gently to coat the pasta in the sauce. Add a splash of reserved pasta water if the sauce needs loosening.
Step 6: Season with salt and black pepper to taste, then stir in the chopped fresh parsley.
Step 7: Serve the pasta warm, topped with freshly grated Parmesan if desired.

Tips & Variations

For a richer flavor, use a mix of wild mushrooms such as chanterelles or porcini instead of standard varieties.
Replace white wine with vegetable broth to make it alcohol-free without losing depth of flavor.
Add a pinch of red pepper flakes for a subtle spicy kick.
For a vegan version, substitute butter with vegan margarine and omit the Parmesan or use a plant-based alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to prevent the pasta from drying out.

How to Serve

A white bowl filled with wide, flat pasta noodles that are pale yellow in color and have a smooth, slightly shiny texture. Scattered on top and mixed among the noodles are slices of sautéed mushrooms with a brown and slightly darker brown color, showing a tender texture. Sprigs of fresh green thyme rest on top of the pasta, adding a touch of color contrast. Fine shavings of white cheese are sprinkled lightly over the dish. A gold fork sits inside the bowl, partially under the noodles on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, wide noodles like fettuccine or tagliatelle work well as substitutes because they hold the sauce nicely, similar to pappardelle.

How do I prevent the mushrooms from becoming soggy?

Cook the mushrooms in a single layer without stirring for a few minutes so they caramelize properly. This helps evaporate moisture and prevents sogginess.