Print

Pappardelle with Mushroom Cream Sauce Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This Pappardelle with Mushroom Sauce recipe features wide, flat pasta tossed in a rich, creamy mushroom sauce made with a variety of sautéed mushrooms, garlic, onions, and a touch of thyme. Enhanced with Parmesan cheese and fresh parsley, this comforting dish is perfect for a flavorful vegetarian meal that is easy to prepare and packed with hearty umami flavors.

Ingredients

Scale

For the Pappardelle with Mushroom Sauce:

  • 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

  1. Cook the Pappardelle Pasta: Start by bringing a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente (firm to the bite). Once the pasta is cooked, reserve about 1 cup of pasta water and then drain the rest. Set the pasta and pasta water aside.
  2. Sauté the Onions and Garlic: While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat. Add the finely chopped onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes, stirring occasionally to avoid burning the garlic, creating a flavorful base for the sauce.
  3. Cook the Mushrooms: Add the sliced mushrooms to the pan, stir to combine with the onions and garlic. Cook for 8-10 minutes, stirring occasionally, until mushrooms release moisture and become browned and caramelized, enhancing the sauce’s depth of flavor.
  4. Add the Broth and Simmer: Pour in the vegetable or chicken broth, stirring well to combine and scraping up browned bits from the pan. Bring to a simmer and cook for about 5 minutes to meld the flavors.
  5. Add the Cream and Butter: Reduce heat to low, add heavy cream and butter, stirring until butter melts and cream is incorporated. Let the sauce simmer for another 5 minutes to thicken slightly. Season with salt, pepper, and thyme to taste.
  6. Combine the Pasta and Sauce: Add the cooked pappardelle to the skillet with the mushroom sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, loosen with reserved pasta water to achieve a silky consistency.
  7. Finish with Parmesan and Herbs: Stir in freshly grated Parmesan cheese until melted and the sauce is creamy. Garnish with chopped fresh parsley for color and freshness.
  8. Serve and Enjoy: Transfer the pasta to serving plates or bowls. Optionally garnish with extra Parmesan and freshly ground black pepper. Serve immediately while warm.

Notes

  • Reserve pasta water to adjust sauce consistency as needed.
  • Use mixed mushrooms for a richer flavor profile; substitute with any preferred mushroom variety.
  • To make it vegetarian, ensure broth used is vegetable-based.
  • Fresh thyme enhances flavor but dried thyme is a good substitute.
  • Store leftovers refrigerated in an airtight container for up to 3 days.
  • Reheat gently to avoid breaking the cream sauce.

Keywords: pappardelle, mushroom sauce, creamy pasta, Italian pasta recipe, vegetarian pasta dish, mushroom cream sauce

Find it online: https://islawhite.com/pappardelle-with-mushroom-cream-sauce-recipe/