Description
A luxurious pasta dish with rich mushroom flavor, enhanced with garlic, herbs, and a velvety cream sauce.
Ingredients
Scale
- 12 oz pappardelle pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 lb mushrooms, sliced (cremini, button, or mixed)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- ½ cup grated Parmesan
- Optional: red pepper flakes, extra herbs, or parsley for garnish
Instructions
- Cook pappardelle according to package directions; reserve ½ cup pasta water.
- In a large skillet, heat olive oil and butter over medium heat. Add mushrooms and cook for 6–8 minutes until browned and reduced.
- Add onion and cook for 3 minutes.
- Add garlic, thyme, salt, and pepper; cook for 30 seconds.
- Pour in broth and let it simmer for 2 minutes.
- Reduce heat and stir in heavy cream and Parmesan. Simmer on low until thick and silky, about 3–4 minutes.
- Add the cooked pappardelle and toss gently. Add a splash of pasta water if needed to loosen the sauce.
- Serve hot with extra Parmesan.
Notes
Brown the mushrooms well for a deeper flavor. Use full-fat cream for the best texture. Add spinach for a veggie boost. For a stronger mushroom flavor, use a mix like cremini and shiitake.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg