Creamy Pappardelle Pasta With Mushrooms
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This Creamy Pappardelle Pasta With Mushrooms is a rich and creamy vegetarian pasta made with tender mushrooms, mascarpone cheese, and wide pappardelle noodles. Ready in just 20 minutes, this flavorful pasta comes together quickly with ingredients you likely have on hand, creating a creamy mushroom sauce that coats every strand and keeps everyone reaching for seconds.
Serve with Sautéed Green Beans or Crispy Brussels Sprouts.
Quick Look: Creamy Pappardelle Pasta With Mushrooms
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 5 people
- Dietary Info: Vegetarian
- Method: Skillet sauce + pasta tossed to finish
- Technique: Saute mushrooms and aromatics, melt cheese into the cream sauce, then toss with pappardelle
- Flavor/Texture: Creamy, savory, earthy, herby, silky
A Pasta Worth Coming Back To
This recipe reminds me of autumn in Tuscany. I love making this pasta when I’m craving something creamy, comforting, and full of mushroom flavor. The mascarpone gives the sauce a beautiful richness, while the pappardelle holds onto every bit of that creamy sauce.
It’s one of those recipes I can make without much fuss, like my Zucchini Pasta Recipe and Brown Butter Pasta, and I think you’ll love it as much as I do.
Made With Amore,
“Delicious and easy to make. My mushroom hating husband even loved it!”
– Beth
Table of Contents
- Quick Look: Creamy Pappardelle Pasta With Mushrooms
- A Pasta Worth Coming Back To
- Simple Ingredients
- Variations & Substitutions
- How To Make Creamy Pappardelle Pasta With Mushrooms
- Pappardelle with Mushrooms FAQs
- Serving Suggestions
- Recipe Tips
- More Recipes with Mushrooms
- Pappardelle Pasta With Mushrooms Recipe
Simple Ingredients
All you need are a few simple ingredients to make this delicious pasta dish.
- Mushrooms: Bring a deep, earthy flavor and meaty texture to the creamy sauce. Try a mix of your favorite varieties for even more mushroom flavor.
- Mascarpone Cheese: Melts into the sauce with a rich, buttery texture and subtle sweetness, creating its signature creamy finish.
- Heavy Cream: Gives the sauce its velvety texture and helps create a luscious coating for the pappardelle.
- Pappardelle Pasta: Thick, wide egg noodles are perfect for catching and holding onto every bit of the creamy mushroom sauce. Make your own using my Homemade Pappardelle Pasta Recipe!
- Parmigiano Cheese: Adds a salty, nutty flavor that balances the richness of the mascarpone and cream while bringing classic Italian flavor to the dish.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Add Protein: Add Baked Chicken Breasts, cooked shrimp, or sliced Pan-Cooked Steak if you don’t need to keep the dish vegetarian.
- Make It Spicy: Add red pepper flakes for a little heat and extra flavor. If you love spice, try my Arrabbiata Sauce next.
- White Wine: Add a splash of Sauvignon Blanc while the mushrooms cook for added depth.
- Mascarpone Substitute: Use full-fat cream cheese in place of mascarpone for a tangier flavor.
How To Make Creamy Pappardelle Pasta With Mushrooms
If you love mushrooms, this recipe is one to keep in your back pocket for when the craving hits. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a large skillet, heat the extra virgin olive oil over medium high heat. Add the onion and sauté until soft and translucent; about 5-6 minutes. Add the garlic and cook for another minute.
- Add the chopped mushrooms, herbs, and salt and pepper to taste. Continue to cook until soft; 7-8 minutes.
- Stir in the mascarpone until melted.
- Pour in the cream and the grated Parmigiano cheese and cook for 2-4 minutes until the cream is slightly reduced. Remove from heat.
- Bring a large pot of water to boil. Generously salt the water. Add the pasta and cook until al dente. Reserve 1/4 cup of the pasta water before draining the pasta (you won’t use it all). Drain the pasta.
- Add the cooked pasta to the mushroom sauce along with a tablespoon or two of pasta water. Heat until liquid has reduced (1-2 minutes) and stir until well combined.
Pappardelle with Mushrooms FAQs
You can use the traditional porcini mushrooms for this recipe, or use a mixture depending on your preference. In this recipe, I use baby Bellas or cremini mushrooms and they taste delicious!
Yes! You can also try fettucine, spaghetti, fusili, or rigatoni.
Store leftover mushroom pasta in an airtight container in the refrigerator for up to a week. Reheat leftovers in a medium skillet over low-medium heat. Add a splash of chicken broth or water to the pasta to loosen it up. Cook, stirring frequently until warmed through. You can also reheat the pasta in the microwave.
Serving Suggestions
I love pairing this creamy mushroom pasta with a crisp Famous La Scala Chopped Salad or Fall Harvest Salad to balance the richness of the sauce. For a heartier meal, add Baked Chicken Thighs or No Knead Ciabatta Bread alongside the pasta. Finish with Bread Pudding or Italian Cream Cake for a sweet ending.
My Pro Tips
Recipe Tips
- Cook the mushrooms until golden brown before adding the cream. This develops deeper flavor and keeps the sauce from tasting watery.
- Let the mascarpone soften slightly before stirring it into the sauce so it melts smoothly without clumping.
- Reserve some pasta water before draining the pappardelle. A splash helps loosen the sauce and helps it coat the noodles evenly.
- Cook the pappardelle just until al dente since it will continue cooking when tossed with the warm sauce.
More Recipes with Mushrooms
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Pappardelle Pasta With Mushrooms Recipe
Ingredients
- 1 pound pappardelle pasta
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 clove garlic, minced
- 8 ounces mushrooms, variety of choice, sliced
- ½ tablespoon fresh or dried thyme, crushed
- ½ tablespoon fresh or dried rosemary, crushed
- ¼ cup mascarpone cheese
- ¼ cup grated parmigiano
- 1 cup heavy cream
- Salt and Pepper to taste
- Extra herbs as garnish
Instructions
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the onion and sauté until soft and translucent; about 5-6 minutes. Add the garlic and cook for another minute. Add the chopped mushrooms, herbs, and salt and pepper to taste.
- Continue to cook until soft; 7-8 minutes. Stir in the mascarpone until melted. Pour in the cream and add the grated Parmigiano cheese and cook for 2-4 minutes until the cream is slightly reduced. Remove from heat.
- Bring a large pot of water to boil. Generously salt the water and taste it. It should taste salty like the sea. Cook the pappardelle until al dente. Reserve 1/4 cup of the pasta water before draining the pasta (you won’t use it all).
- Drain the pasta. Add the cooked pasta to the mushroom sauce along with a tablespoon or two of pasta water. Heat until liquid has reduced (1-2 minutes) and stir until well combined. Serve hot with more Parmigiano Reggiano if desired. Mangia!
Notes
- Cook the mushrooms until golden brown before adding the cream. This develops deeper flavor and keeps the sauce from tasting watery.
- Let the mascarpone soften slightly before stirring it into the sauce so it melts smoothly without clumping.
- Reserve some pasta water before draining the pappardelle. A splash helps loosen the sauce and helps it coat the noodles evenly.
- Cook the pappardelle just until al dente since it will continue cooking when tossed with the warm sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and easy to make. My mushroom hating husband even loved it!
WOW! That is a great complement. I am happy you both loved it.
thank you. i didnt have a mix of mushrooms but i had a really nice truffle oil which i added at the end
Yum! Sounds delicious made this way!
So easy, simple and super delicious! A really good, hearty autumn pasta in November.
Yes! Perfect for the cooler weather!
This recipe is so simple and delicious! I made it for my family last week and theyโve already requested it again. Iโm excited to try more of your recipes!
I’m happy they loved this one and I can’t wait to see what you try next!
This pasta was so amazing we even got some mushroom haters to eat it and enjoy it
Bring on the mushroom haters ;). This is a great sauce!
A recipe to love and make often!