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 perfect. meal for a busy weeknight.
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 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.
This creamy mushroom pasta is a quick and easy weeknight dinner that tastes like it came from your favorite local restaurant!
The simple ingredients make this dish quick to make in a pinch of time.
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 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 when compared to ricotta and American cream cheese.
- Parmigiano Cheese (parmesan 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 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 recipe card for quantities.
Porcini are typically the mushroom of choice, found wild throughout the forests in Tuscany and prevalent after rainfall. A common
In this recipe I use baby bellas or cremini mushrooms and they taste just as delicious!
Mushroom varieties to try:
- 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 are 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.
They are delicious with meat or creamy sauces.
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 very absorbent and sturdy, making it ideal for thick sauces.
Serve pappardelle pasta under stews and pot roast, using the pasta as a starch to sop up the sauce.
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.
Gluten Free Option
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 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!)
Storage and Reheating
- Storage: Store leftover mushroom pasta in an airtight container in the refrigerator for up a week.
- Reheating: Reheat leftovers in a skillet over 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 both easy and comforting. Bring this meal to your table and feel the taste of the fall season in Tuscany.
Make sure to leave a star review below!Print
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
- 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!
Keywords: pasta, easy dinner, mushrooms, mascarpone, cream, herbs, main meal, pasta recipe, pappardelle, heavy cream, garlic