Pappardelle Pasta With Mushrooms Recipe
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.
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!
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
