Wide ribbons of pasta, golden mushrooms, and a silky garlic Parmesan sauce make this creamy mushroom pappardelle a comforting dinner with plenty of flavor. The mushrooms bring an earthy depth, while a little cream softens the sauce and helps it wrap around every fold of pasta.
This Italian-inspired recipe uses familiar ingredients and a straightforward stovetop method. The main trick is giving the mushrooms enough room to brown before adding the cream. Finish with freshly grated Parmesan, a splash of pasta water, and chopped parsley for a bowl that feels special without complicated preparation.
Recipe at a Glance
Servings: 4
Preparation: approximately 15 minutes
Cooking: approximately 25 minutes
Total time: approximately 40 minutes, with the pasta cooking alongside the sauce
Equipment: large pasta pot, wide skillet, tongs, measuring jug, and fine grater
Ingredients
340 g (12 oz) dried pappardelle
450 g (1 lb) cremini or white button mushrooms, sliced about 5 mm thick
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
4 medium garlic cloves, finely minced
180 ml (¾ cup) heavy cream
60 g finely grated Parmesan, plus extra for serving
240 ml (1 cup) reserved pasta cooking water; use as needed
2 tablespoons chopped flat-leaf parsley
¼ teaspoon freshly ground black pepper, plus more to taste
Salt, to taste, plus salt for the pasta water
1 teaspoon lemon juice, optional
Choosing the Pasta and Mushrooms
Pappardelle works particularly well here because its broad ribbons carry both the cream sauce and sliced mushrooms. Dried pasta is convenient and gives you time to prepare the sauce while it cooks. Tagliatelle or fettuccine also works if pappardelle is unavailable; follow the timing on the package.
Cremini mushrooms give the dish a deeper, earthy flavor, while white button mushrooms make a milder version. You can also replace part of the quantity with torn oyster mushrooms. Whatever variety you choose, keep the pieces reasonably similar in size so they cook evenly.
How to Make Creamy Mushroom Pappardelle
1. Prepare the ingredients
Bring a large pot of water to a boil while you prepare the mushrooms. Wipe them clean, or rinse them briefly and dry them thoroughly. Trim any tough stem ends, then slice. Mince the garlic, finely grate the Parmesan, and measure the cream so everything is ready before cooking begins.
2. Brown the mushrooms in batches
Heat a wide skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. When the butter foams, add half the mushrooms in a loose, even layer. Let them sit for about 2 minutes before turning, then continue cooking until their released liquid evaporates and the edges become golden.
Allow approximately 6 to 8 minutes per batch, adjusting the heat if the butter starts to darken too quickly. Transfer the first batch to a plate. Repeat with the remaining oil, butter, and mushrooms. Return all the mushrooms to the skillet and season lightly with salt and black pepper.
3. Cook the pappardelle
While the second batch of mushrooms cooks, salt the boiling water and add the pappardelle. Stir gently to separate the ribbons. Cook until about 1 minute short of the package’s al dente timing; the pasta will finish in the sauce. Before draining, reserve 240 ml of the cooking water. Do not rinse the pasta.
4. Build the garlic cream sauce
Reduce the skillet heat to medium-low. Add the garlic to the mushrooms and stir for 30 to 60 seconds, just until fragrant. Pour in the cream and 60 ml (¼ cup) of the reserved pasta water. Scrape up the golden bits from the pan, then simmer gently for 2 to 3 minutes.
The sauce should look slightly loose at this point. Avoid reducing it until thick: the Parmesan and pasta will give it more body during the final toss.
5. Toss and add the Parmesan
Add the drained pappardelle and toss gently over low heat for 1 to 2 minutes, until the pasta is tender with a slight bite. Remove the pan from the heat and let any bubbling settle. Add the Parmesan in three additions, tossing between each one.
Add more reserved pasta water a tablespoon or two at a time until the sauce looks glossy and coats the ribbons evenly. You may not need the full cup. If the pasta absorbs the sauce quickly, loosen it again before serving.
6. Finish and serve
Stir in most of the parsley. Taste before adding more salt because the Parmesan and pasta water already contribute seasoning. Add the optional lemon juice if you want a brighter finish. Divide among warm bowls and top with the remaining parsley, extra Parmesan, and black pepper. Serve immediately.
Tips for a Smooth, Flavorful Sauce
Give the mushrooms space. A crowded skillet traps moisture and slows browning. If your pan is small, use three batches instead of two and allow a few extra minutes. Look for golden edges and an almost dry pan before moving on.
Grate the cheese finely. Small shreds blend into the sauce more easily. Add the Parmesan away from direct heat and keep tossing; boiling the sauce after adding cheese can make the texture grainy or clumpy.
Use pasta water gradually. The amount needed depends on your pasta, pan, and how much the cream reduces. Aim for a sauce that moves freely around the ribbons, with a little moisture still visible at the bottom of the skillet.
Easy Variations
For a green addition, stir in a handful or two of baby spinach after the cream has simmered. Let it wilt before adding the pasta. A small pinch of chili flakes can go in with the garlic if you prefer a little heat.
For a vegetarian version, choose a Parmesan-style cheese specifically labeled suitable for vegetarians. To use fresh pappardelle, prepare the sauce first and cook the pasta near the end, following its package instructions. Fresh pasta usually needs much less cooking time than dried.
What to Serve with Mushroom Pappardelle
A crisp green salad with a lemon dressing brings freshness alongside the creamy pasta. Roasted broccoli or simply cooked green beans also makes a good side. If you are serving bread, choose a small piece of crusty bread for scooping up the sauce.
Storing and Reheating Leftovers
Transfer leftovers to shallow containers and refrigerate within 2 hours, or within 1 hour when the surrounding temperature exceeds 32°C (90°F). Eat refrigerated leftovers within 4 days. Reheat to 74°C (165°F), checking with a food thermometer. These storage and reheating guidelines follow FoodSafety.gov’s advice on leftovers.
For reheating, place a portion in a small skillet with a splash of water or milk. Warm gently, stirring and separating the ribbons as the sauce loosens, until the pasta reaches the recommended temperature throughout. The noodles will be softer than when freshly cooked.
Frequently Asked Questions
Can I replace the heavy cream with milk?
Milk makes a thinner sauce and is not a direct replacement for the same creamy result. For this version, use heavy cream and adjust the consistency with pasta water. Changing to milk would require a different balance or a thickener.
Why does my sauce become thick after plating?
The pasta continues absorbing moisture, and the sauce thickens as it cools. Leave it slightly looser in the skillet than you want in the bowl. Serve promptly, and keep a little reserved pasta water available for a final adjustment.
Can I prepare this dish ahead?
You can slice the mushrooms, mince the garlic, and grate the cheese ahead, keeping them covered and refrigerated. For the best texture, cook the pasta and finish the sauce just before serving.
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