Creamy Pappardelle Pasta With Mushrooms

Pappardelle Pasta with Mushrooms – 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.

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Serve with Sautéed Green Beans Recipe (Easy), or Crispy Brussels Sprouts Recipe.

Why You’ll Love This 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! 

Simple Ingredients

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 you use – try fresh porcini mushrooms!
• 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) is 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.

How To Make Pappardelle Pasta With Mushrooms

1. 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.
2. 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.
3. Bring a large pot of water to boil. Generously salt the water and taste it. It should taste salty like the sea. 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).
4. 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!

If you love mushrooms try these well-loved recipes: Chicken Skillet with Creamy Parmigiano and Mushrooms, Mushroom Risotto, Creamy Mushroom Spinach Manicotti (No-Boil!), and Ravioli Piccata with Mushroom Asparagus (Easy).

Variations

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.

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).

FAQs

More Creamy Pasta Recipes For You

• This homemade mushroom pasta has a creamy richness that will leave you craving for more!

Serving Suggestions

This pappardelle pasta with mushrooms serves well as a vegetarian main dish. Add Pork Tenderloin with Shallots and Fennel if you have meat lovers.

Don’t forget the side dish: Italian Fennel, Citrus, Pomegranate and Salad and Fast Italian No Knead Ciabatta Bread.

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! If you love creamy sauces try Tortellini Alla Panna Recipe with Peas.

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.

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BEST Italian Beef Short Rib Ragu.

Pappardelle pasta with mushrooms 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.

Other Recipes Using Pappardelle

CLASSIC SUGO AL POMODORO

SMOKED SALMON MASCARPONE AND PEAS

HOMEMADE PESTO

THICK RAGU

PICCATA with MUSHROOM AND ASPARAGUS

CREAMY MUSHROOM AND SPINACH

AUTHENTIC AMATRICIANA SAUCE

Try it with my Italian style Osso Buco! This is a true Tuscan style combination.

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5 from 6 votes

Pappardelle Pasta With Mushrooms Recipe

By: Elena Davis

Servings: 5 servings

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

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. 

Ingredients 

1x2x3x

• ▢ 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!

Nutrition

Calories: 622kcalCarbohydrates: 69gProtein: 18gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 145mgSodium: 121mgPotassium: 440mgFiber: 4gSugar: 5gVitamin A: 992IUVitamin C: 3mgCalcium: 149mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Pasta

Cuisine: Italian

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