Mushroom Pappardelle Recipe

Introduction

This Mushroom Pappardelle is a simple yet elegant pasta dish featuring tender mushrooms and fresh pappardelle in a creamy, garlicky sauce. It’s perfect for a cozy weeknight dinner or impressing guests with minimal effort.

Ingredients

• 9 oz fresh pappardelle pasta (250 g)
• 1/4 cup pasta cooking water (60 ml)
• 2 tbsp olive oil
• 4 garlic cloves, sliced
• 6 oz chestnut mushrooms, sliced (150 g)
• 1/4 cup parmesan cheese (8 g)
• Salt to taste
• Black pepper to taste
• Coriander to garnish (optional)

Instructions

1. Step 1: Cook the pappardelle according to the package instructions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water and set it aside.
2. Step 2: Heat olive oil in a large pan over medium heat. Add the sliced garlic and sauté for about 2 minutes until golden and fragrant.
3. Step 3: Add the sliced chestnut mushrooms to the pan and continue to sauté for 5 minutes, stirring occasionally to prevent burning.
4. Step 4: Add the cooked pappardelle to the pan with the mushrooms and garlic. Toss to combine gently.
5. Step 5: Pour in the reserved pasta cooking water and mix gently. Let it reduce slightly to create a creamy sauce that coats the noodles.
6. Step 6: Season with salt and black pepper to taste. Sprinkle the parmesan cheese over the pasta and toss gently to combine everything evenly.
7. Step 7: Serve immediately, garnished with chopped coriander and additional parmesan cheese if desired.

Tips & Variations

• Always cook pasta al dente to ensure it holds its shape and texture when mixed with the sauce.
• Reserve pasta cooking water to help thicken and enrich the sauce, making the dish creamy without adding cream.
• Use a large pan to comfortably sauté mushrooms and toss the pasta without overcrowding.
• For a richer flavor, add a splash of white wine when sautéing the mushrooms.
• Substitute chestnut mushrooms with cremini or shiitake for a different taste profile.

Storage

Store leftover Mushroom Pappardelle in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or broth to loosen the sauce if it thickens too much. Avoid microwaving directly to keep the pasta texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried pappardelle instead of fresh?

Yes, you can use dried pappardelle. Just adjust the cooking time according to the package instructions and be sure to reserve some cooking water as usual.

Is coriander necessary for this recipe?

No, coriander is optional and used as a fresh garnish. You can omit it or substitute with fresh parsley or basil for a different herbal note.

Mushroom Pappardelle Recipe

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★★★★★

4.9 from 149 reviews

A simple and delicious Mushroom Pappardelle recipe featuring fresh pasta sautéed with garlic and chestnut mushrooms, finished with parmesan cheese and a touch of pasta cooking water to create a creamy, flavorful sauce. Garnished with fresh coriander for an optional herby twist.

• Author: Hannah
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 9 oz (250 g) fresh pappardelle pasta
• 1/4 cup (60 ml) pasta cooking water
• 2 tbsp olive oil
• 4 garlic cloves, sliced
• 6 oz (150 g) chestnut mushrooms, sliced
• 1/4 cup (8 g) parmesan cheese
• Salt to taste
• Black pepper to taste
• Coriander to garnish (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the fresh pappardelle pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining the pasta.
2. Sauté the garlic: Heat a large pan over medium heat, add the olive oil, and once hot, add the sliced garlic. Sauté for about 2 minutes until the garlic turns golden and fragrant, taking care not to burn it.
3. Cook the mushrooms: Add the sliced chestnut mushrooms to the pan with the garlic. Sauté for approximately 5 minutes, stirring occasionally, until the mushrooms soften and develop a golden color.
4. Combine pasta and mushrooms: Add the cooked pappardelle to the pan with the mushrooms and garlic. Gently mix them together so the pasta is evenly coated.
5. Add reserved water: Pour the reserved pasta cooking water into the pan. Stir gently and continue cooking until the water reduces slightly and the sauce thickens, creating a creamy texture.
6. Season and finish: Season the pasta mixture with salt and black pepper to taste. Sprinkle in the parmesan cheese and toss gently to combine everything well and allow the cheese to melt into the sauce.
7. Serve: Plate the Mushroom Pappardelle and garnish with chopped coriander and extra parmesan cheese if desired. Serve immediately while warm.

Notes

• Cook the pasta al dente: Ensure the pasta is cooked just until firm to the bite to avoid breaking when combined with the sauce.
• Reserve cooking water: The starchy pasta water is essential to create a creamy sauce that clings to the pasta.
• Use a large pan: Start sauteing the mushrooms in a large pan to have enough space to add and toss the pasta comfortably later.

Keywords: Mushroom Pappardelle, pasta recipe, mushroom pasta, Italian pasta dish, easy dinner, vegetarian pasta