Pappardelle Pasta With Mushrooms Recipe
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.
Servings: 5 servings
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
Calories: 622kcal | Carbohydrates: 69g | Protein: 18g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 121mg | Potassium: 440mg | Fiber: 4g | Sugar: 5g | Vitamin A: 992IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 2mg
