Pappardelle with Mushroom Sauce
Indulge in the rich, earthy flavors of Pappardelle with Mushroom Sauce, a comforting pasta dish that's perfect for a cozy dinner or special occasion. Tender ribbons of al dente pappardelle are luxuriously coated in a velvety sauce made with a medley of mushrooms—like cremini, shiitake, and oyster—sautéed in olive oil, butter, and fragrant shallots. A splash of dry white wine and a touch of fresh thyme enhance the depth of flavor, while heavy cream and Parmesan create a luscious, creamy finish. This elegant yet approachable recipe comes together in just 40 minutes, making it ideal for busy weeknights or gourmet entertaining. Garnish with fresh parsley for a pop of color and serve with extra grated Parmesan for an irresistible dish that will delight any pasta lover. Keywords: pappardelle pasta, creamy mushroom sauce, easy pasta recipes, elegant dinner ideas.
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Recipe Information
Ingredients
- 12 ounces Pappardelle pasta
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots
- 3 cloves Garlic cloves
- 16 ounces Mixed mushrooms (e.g., cremini, shiitake, oyster)
- 1 teaspoon Fresh thyme leaves
- 1 cup Dry white wine
- 1 cup Heavy cream
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat.
Finely dice the shallots and mince the garlic cloves. Add them to the skillet and sauté for 2-3 minutes until softened and fragrant.
Clean and slice the mushrooms into even pieces. Add them to the skillet and cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and tender.
Sprinkle the thyme leaves over the mushrooms, then pour in the white wine. Let it simmer for 2-3 minutes until the liquid is reduced by half.
Stir in the heavy cream and allow the sauce to simmer gently for another 3-5 minutes until it thickens slightly.
Lower the heat and add the grated Parmesan cheese. Stir until the cheese is melted and fully incorporated. Season the sauce with salt and black pepper to taste.
Add the cooked pappardelle to the skillet and toss gently to coat the pasta in the creamy mushroom sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Garnish the dish with freshly chopped parsley and serve immediately with extra Parmesan on the side, if desired.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.6 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
