Description
A comforting and easy Pappardelle with Mushroom Sauce recipe, featuring the earthy flavors of mixed mushrooms in a silky sauce, perfect for a cozy meal.
Ingredients
Scale
- For the Sauce:
- 0.5 cup Dry White Wine (or vegetable broth for alcohol-free)
- 1 cup Vegetable or Chicken Broth (low-sodium preferred)
- 1.5 lbs Mixed Mushrooms (e.g., portobello, shiitake, button)
- 2 tbsp Unsalted Butter (omit if dairy-free)
- 2 tsp Fresh Thyme or Rosemary (chopped, or dried herbs)
- 4 cloves Garlic (minced)
- 2 medium Shallots (thinly sliced or chopped)
- 1 tsp Kosher Salt (to taste)
- 1 tsp Freshly Ground Pepper (to taste)
- Red Pepper Flakes (optional, for heat)
- 0.25 cup Chopped Fresh Parsley (for garnish)
- 0.5 cup Grated Parmesan, Pecorino, or Grana Padano (or nutritional yeast for dairy-free)
- 1 cup Extra Virgin Olive Oil (or butter for sautéing)
- For the Pasta:
- 1 lb Pappardelle (or other long pasta)
Instructions
- Boil a large pot of salted water over high heat.
- Sauté shallots and garlic in a skillet with olive oil and butter over medium heat until fragrant and soft.
- Pour in the dry white wine and cook for one minute.
- Add vegetable or chicken broth and simmer for 2-3 minutes.
- Cook the pappardelle in the boiling water until al dente.
- Transfer the drained pappardelle to the skillet with the sauce, adding 1/4 cup of pasta water.
- Toss gently with more olive oil and fresh parsley.
- Adjust creaminess with more pasta water if needed.
- Remove from heat and toss with cheese before serving.
Notes
- Reserve pasta water to adjust sauce consistency.
- Use a variety of mushrooms for deeper flavor.
- Salt pasta water generously.
- Avoid overcooking the pasta.
- Sauté aromatics gently to develop flavor.
- Experiment with different fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg
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