Autumn in Tuscany means pappardelle ai funghi (mushrooms) e panna (cream), a classic seasonal pasta dish with hearty mushrooms and a creamy sauce. Porcini are typically the mushroom of choice, found wild throughout the forests in Tuscany and prevalent after rainfall. In this recipe I use baby bella or cremini mushrooms and they taste just as delicious! Bring this meal to your table and feel the taste of the fall season in Tuscany
Who loves a 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.
Simple and Fresh Ingredients for this Mushroom Pappardelle recipe
- Olive oil best oil for a rich flavor while sautéing
- Mushrooms gives it delicious earthy taste you won’t miss the meat at all
- Onion gets sautéed with mushrooms and spinach to add a mellow sweet undertone
- Garlic adds a little spicy and taste
- Mascarpone Cheese mildly sweet, almost nutty flavor with a fresh buttery character. Mascarpone is less tangy than comparable cheeses like ricotta and American cream cheese.
- Parmigiano Cheese classic Italian aged cheese that gives any a dish that final Italian touch! Heavy cream creates a smooth and luxurious sauce
- Pappardelle pasta thick and glorious egg pasta noodles
- Fresh or dried thyme adds an earthy, minty, slightly lemony flavor
- Fresh or dried rosemary adds a little sweet peppery flavor
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 are large, very broad flat pasta noodles, similar to wide fettuccine. The are thick almost ribbon like in shape and are made from an egg and flour base. They are delicious with meat or creamy sauces.
Make your own homemade pappardelle with my step by step guide
What is better than fresh homemade pasta? Not much! Pappardelle are thick ribbons of gorgeous egg pasta that are simple…
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.
BEST sauces for PAPPARDELLE
Substitute pappardelle pasta for the varieties in these recipes:
How else to serve pappardelle pasta?
This pasta is designed to be served on a plate or in a broad bowl. The wide ribbons are very absorbent and sturdy, making it ideal for thick sauces, and some people also serve pappardelle pasta under stews and pot roast, using the pasta as a starch to sop up the sauce. Try it with my Italian Style Osso Buco (Tuscan Recipe)! This is a true Tuscan style combination.
I could eat bowls, and bowls, and bowls (you get the idea) of this creamy savory mushroom pasta recipe…
Made with Amore, Elena
From my cucina to your table. Mangia! Mangia! (Eat!)
More Delicious Recipes for YOUPrint
Autumn in Tuscany means pappardelle ai funghi (mushrooms) e panna (cream), a classic seasonal pasta dish with hearty mushrooms and a creamy sauce. Porcini are typically the mushroom of choice, found wild throughout the forests in Tuscany and prevalent after rainfall. In this recipe I use baby bella or cremini mushrooms and they taste just as delicious! Bring this meal to your table and feel the taste of the fall season in Tuscany.
- 1 lb pappardelle pasta
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 8 oz mushrooms (variety of choice), sliced
- 1/2 tablespoon fresh or dried thyme, crushed
- 1/2 tablespoon fresh or dried rosemary, crushed
- 1/4 cup mascarpone cheese
- 1/4 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 Reggiano 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!
Keywords: pasta, easy dinner, mushrooms, mascarpone, cream, herbs, main meal, pasta recipe, pappardelle, heavy cream, garlic