Creamy Pappardelle with Mushroom Sauce
This creamy pappardelle with mushroom sauce is a rich Italian comfort pasta made with tender ribbons of pasta, sautéed mushrooms, garlic, herbs, and cream.
Equipment
- large pot
- large skillet
- wooden spoon
- colander
- measuring cups
Ingredients
- 12 oz pappardelle pasta
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 16 oz mixed mushrooms (cremini, shiitake, or portobello), sliced
- 1 cup vegetable broth (or chicken broth)
- ½ cup heavy cream
- 2 tbsp butter
- ½ tsp dried thyme (or 1 tsp fresh thyme)
- salt and freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese, plus more for garnish
- fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, then add garlic and cook until fragrant.
- Add mushrooms and cook until they release moisture and turn golden brown.
- Pour in the broth and simmer for 5 minutes, scraping up any browned bits from the pan.
- Lower heat and stir in cream, butter, and thyme. Simmer gently until slightly thickened. Season with salt and pepper.
- Add cooked pasta to the skillet and toss to coat. Add reserved pasta water as needed to loosen the sauce.
- Stir in Parmesan cheese until melted. Garnish with parsley and extra cheese, then serve immediately.
Notes
Use a mix of mushrooms for deeper flavor and reserve pasta water to adjust sauce consistency. Best enjoyed fresh for optimal texture.