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Creamy Mushroom Pappardelle

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Creamy Mushroom Pappardelle is a rich, elegant pasta dish featuring wide ribbons of pappardelle tossed in a velvety mushroom cream sauce. With earthy mushrooms, fragrant herbs, and a touch of Parmesan, it’s comfort food elevated — perfect for both weeknights and special occasions.

Ingredients

  • 12 oz pappardelle pasta
  • 2 tbsp olive oil or unsalted butter
  • 2 shallots or 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 12 oz mixed mushrooms (cremini, shiitake, oyster, or button), sliced
  • 1/2 cup white wine (optional)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp fresh thyme or parsley, chopped
  • Salt and black pepper, to taste
  • 1 tsp lemon zest (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pappardelle until al dente, reserving 1 cup of pasta water before draining.
  2. Sauté the mushrooms: In a large skillet, heat olive oil or butter over medium heat. Add mushrooms and cook for 6–8 minutes until browned and tender.
  3. Add aromatics: Stir in shallots and garlic. Cook for 2 minutes until fragrant.
  4. Deglaze the pan: Pour in white wine (if using) and simmer for 1–2 minutes to reduce slightly.
  5. Make the sauce: Lower heat, add heavy cream, and stir gently until thickened. Mix in Parmesan, salt, and pepper to taste.
  6. Combine with pasta: Add cooked pappardelle and a splash of reserved pasta water. Toss until evenly coated.
  7. Finish and serve: Garnish with fresh herbs and lemon zest if desired. Serve immediately with extra Parmesan.

Notes

  • For a lighter version, use half-and-half or a mix of cream and broth.
  • Add truffle oil for an elevated flavor boost.
  • Use a mix of wild mushrooms for the richest flavor.
  • To make it vegan, use plant-based cream and vegan Parmesan.
  • Don’t overheat the sauce — gentle simmering keeps it creamy and smooth.

Nutrition

Find it online: https://thefamilycooking.com/creamy-mushroom-pappardelle-2/