Creamy Mushroom Pappardelle
Creamy Mushroom Pappardelle is a delightful dish that combines wide ribbons of pasta with a luscious mushroom sauce. This comforting recipe features sautéed mixed mushrooms, aromatic garlic, and a rich cream base, all topped off with freshly grated Parmesan and herbs. Perfect for cozy evenings or impressing guests, this dish will wrap you in warmth and flavor with every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz pappardelle pasta
- 2 cups mixed mushrooms (shiitake and cremini), sliced
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- Fresh thyme or basil, to taste
- Salt and pepper, to taste
Instructions
- Prepare your pasta: Boil a large pot of salted water and cook the pappardelle according to package instructions until al dente. Drain and set aside.
- Sauté the aromatics: In a skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the mushrooms: Toss in sliced mushrooms and cook until golden brown and tender, about 5-7 minutes.
- Create the cream sauce: Pour in the heavy cream while stirring gently. Simmer for 3-4 minutes until slightly thickened.
- Combine & serve: Gently toss the cooked pappardelle into the creamy mushroom mixture along with grated Parmesan cheese until well-coated. Serve hot with extra cheese and fresh herbs on top.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 620
- Sugar: 2g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg
Keywords: Feel free to substitute pappardelle with fettuccine or add spinach for added nutrition. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop with a splash of cream.