Mushroom Pappardelle Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://hannahdelgado.com/mushroom-pappardelle-recipe/
