Creamy Mushroom Sauce with Pappardelle Pasta- 20-minute meal. This vegetarian meal will fill you up and still make you reach for a second helping! The simple ingredients make this dish quick to make in a pinch of time.
Why I love this pappardelle recipe
This recipe reminds me of autumn in Tuscany. Creamy mushroom sauce with pasta is a classic Italian pasta dish with hearty mushrooms and a velvety creamy sauce.
Making a creamy homemade mushroom sauce from scratch is simple! The mascarpone, heavy cream, and reserved pasta water thicken the sauce without having to use flour or make a roux that often makes a dish too heavy.
This creamy mushroom pasta is a quick and easy weeknight dinner that tastes as if it came from your favorite local Italian restaurant!
All you need is a few simple ingredients to make this delicious vegetarian pasta dish.
- Olive oil is the best oil for a rich flavor while sautéing.
- Mushrooms give it a delicious earthy taste and you won't miss the meat at all. Feel free to mix up the variety of mushrooms you use.
- Onion gets sautéed with mushrooms and spinach to add a mellow sweet undertone
- Garlic adds a nice earthy and spicy taste.
- Mascarpone Cheese mildly sweet, almost nutty flavor with a fresh buttery character. Mascarpone is less tangy when compared to ricotta and American cream cheese.
- Parmigiano Cheese (parmesan cheese) classic Italian-aged cheese that gives any dish that is final Italian touch!
- Heavy cream creates a smooth and luxurious sauce.
- Pappardelle pasta is thick and glorious egg pasta noodles.
- Fresh thyme adds an earthy, minty, slightly lemony flavor.
- Fresh rosemary adds a little sweet peppery flavor. The fresh herbs add fresh flavor. You can also add dried Italian seasoning if that is all you have on hand.
See the recipe card for quantities.
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!
Mushroom varieties to try:
- Porcini mushrooms
- White button mushrooms
- Baby Bella mushrooms
- Oyster mushrooms
- Portobello mushrooms
If you love mushrooms try these well-loved recipes: Chicken Skillet with Creamy Parmigiano and Mushrooms, Creamy Mushroom Spinach Manicotti (No-Boil!), and Ravioli Piccata with Mushroom Asparagus (Easy).
What does Pappardelle Mean in Italian?
The name derives from the verb "pappare", to gobble up, or eat hungrily. Looking at this plate of pappardelle sure makes me want to eat hungrily!!
Pappardelle pasta is large, very broad flat pasta noodles, similar to wide fettuccine. They are thick almost ribbon-like in shape and are made from an egg and flour base.
What Sauces go well with Pappardelle Pasta Noodles?
Enjoy pappardelle in a range of delicious pasta recipes. These thick, wide pasta ribbons work well in rich meat ragus, as well as, veggie sauces and pestos.
The wide ribbons are absorbent and sturdy, making them ideal for thick sauces.
Pasta varieties that go well with this sauce
The thick ribbons of pappardelle work well with this easy creamy mushroom pasta. You can also try:
Read more about pairing sauces with pasta shapes.
This creamy vegetarian mushroom pasta is wonderful as it is. Make the recipe as it states the first time and try these variations the next time you make it.
- If you aren't worried about keeping this dish vegetarian, feel free to add grilled chicken, cooked shrimp, or sliced steak for some extra protein.
- Spicy- add red pepper flakes to kick it up a notch!
- Add fresh parsley as a garnish.
- Top with fresh ground black pepper to add a final touch.
- White wine- add a splash of sauvignon blanc while the mushrooms cook for added flavor.
I do not recommend substituting sour cream for the mascarpone in this recipe as sour cream does not handle heat very well. If you desire- you can use full-fat cream cheese.
If you love the idea of mushrooms and want a gluten-free option to a similar dish, try Polenta and Mushrooms (with sage and butter).
Use Pappardelle Pasta in these Recipes:
Try it with my Italian Style Osso Buco (Tuscan Recipe)! This is a true Tuscan style combination.
This Pappardelle Pasta with Creamy Mushroom Sauce serves well as a vegetarian main dish. Add Pork Tenderloin with Shallots and Fennel if you have meat lovers.
Need an easy Italian dessert? Try our no-bake Classic Italian Tiramisu (without alcohol)
I simply adore this creamy savory mushroom pasta recipe! It is easy and comforting and I know you will love it too!
Made with Amore, Elena
From my cucina to your table. Mangia! Mangia! (Eat!)
Storage and Reheating
- Storage: Store leftover mushroom pasta in an airtight container in the refrigerator for up to a week.
- Reheating: 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.
More Delicious Recipes for YOU
Pappardelle Pasta with Creamy Mushroom Sauce is a taste of Tuscany in the fall. It is so easy that you can make it right at home and feel like you are there. The perfect meal for a busy weeknight.
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.Print
- 1 lb pappardelle pasta
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 clove garlic, minced
- 8 oz 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
- 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 ¼ 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!
- Prep Time: 5 min
- Cook Time: 15 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: pasta, easy dinner, mushrooms, mascarpone, cream, herbs, main meal, pasta recipe, pappardelle, heavy cream, garlic