Name: Pappardelle with Mushroom Cream Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz (340g) pappardelle pasta (or other wide, flat pasta); 2 tablespoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 16 oz (450g) mixed mushrooms (such as cremini, shiitake, and/or portobello), sliced; 1 cup vegetable broth (or chicken broth); ½ cup heavy cream; 2 tablespoons butter; ½ teaspoon dried thyme (or 1 teaspoon fresh thyme); Salt and freshly ground black pepper, to taste; ½ cup freshly grated Parmesan cheese (plus extra for garnish); Fresh parsley, chopped (for garnish)

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Introduction

This Pappardelle with Mushroom Sauce is a comforting and elegant dish perfect for any occasion. Wide, tender pasta ribbons are coated in a rich, creamy mushroom sauce bursting with savory flavors. It’s simple enough for a weeknight but impressive enough for guests.

A white plate holds a generous serving of creamy mushroom pasta. The bottom layer consists of wide, flat yellow noodles arranged loosely. On top, there is a rich cream sauce with visible black pepper flakes scattered throughout. Sliced mushrooms with a glossy texture are spread evenly over the pasta. Small green herb pieces are sprinkled on the dish for color contrast. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (340g) pappardelle pasta (or other wide, flat pasta)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
16 oz (450g) mixed mushrooms (such as cremini, shiitake, and/or portobello), sliced
1 cup vegetable broth (or chicken broth)
½ cup heavy cream
2 tablespoons butter
½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
Salt and freshly ground black pepper, to taste
½ cup freshly grated Parmesan cheese (plus extra for garnish)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set both aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for 1-2 minutes, taking care not to burn the garlic.
Step 3: Add the sliced mushrooms to the pan. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
Step 4: Pour in the vegetable broth, scraping the pan to lift any browned bits. Simmer for 5 minutes to blend flavors.
Step 5: Lower heat to low and stir in heavy cream and butter. Let the sauce simmer for another 5 minutes until slightly thickened. Season with salt, pepper, and thyme.
Step 6: Add the cooked pasta to the skillet. Toss gently to coat with the sauce. If the sauce is too thick, loosen it with a little reserved pasta water.
Step 7: Stir in grated Parmesan cheese until melted and the sauce becomes creamy. Garnish with chopped parsley for freshness.
Step 8: Serve immediately with extra Parmesan and freshly ground black pepper if desired. Enjoy your warm, comforting meal!

Tips & Variations

For a richer flavor, use a mix of wild mushrooms. If you prefer, substitute the heavy cream with half-and-half for a lighter sauce.
Add a splash of white wine when adding the broth for an extra layer of complexity.
To make it vegan, replace butter and cream with plant-based alternatives and omit the Parmesan or use a vegan cheese substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce as needed.

How to Serve

A plate with a white marbled texture holds a serving of creamy pasta made up of wide, yellow fettuccine noodles layered beneath a smooth, white cream sauce speckled with finely chopped green herbs. On top, there are thin slices of cooked mushrooms, light brown with a slightly shiny surface, mixed into the sauce. The dish is also sprinkled with coarse ground black pepper that adds a speckled look, and small green herb bits are scattered over the pasta. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any wide, flat pasta like fettuccine or tagliatelle works well with this creamy mushroom sauce.

How can I make this dish gluten-free?

Use gluten-free pappardelle or any gluten-free wide pasta available. Ensure your broth and other ingredients do not contain gluten.