Pappardelle Mushroom Pasta
Mushroom Pappardelle Pasta is a rich and comforting dish that brings together wide ribbons of pappardelle with a velvety mushroom sauce made from butter, garlic, shallots, cream, and a blend of Parmigiano Reggiano and Pecorino Romano cheeses. This elegant yet easy-to-make pasta is perfect for a cozy dinner at home or a special occasion. The flavors of the earthy mushrooms are beautifully enhanced by the creamy sauce, making this a dish that is sure to impress.
Table of Contents
- About Pappardelle Pasta
- Why You’ll Love Pappardelle Mushroom Pasta
- What’s in Pappardelle Mushroom Pasta
- Key Ingredients
- How To Make Pappardelle Mushroom Pasta
- Have It Your Way!
- Nutritional Facts and Health Benefits
- Health Benefits:
- Other Recipes You’ll Love
- Pappardelle Mushroom Pasta Recipe
About Pappardelle Pasta
Pappardelle is a type of pasta that originated in Tuscany, Italy, and is known for its wide, flat ribbons that are perfect for soaking up hearty sauces. The name “pappardelle” comes from the Italian verb “pappare,” which means “to gobble up,” a fitting description for a pasta so delicious that you can’t help but devour it. Traditionally, pappardelle is paired with rich, slow-cooked sauces like ragu or wild boar, but it also works beautifully with creamy sauces, particularly those featuring mushrooms.
Mushrooms have long been a staple in Italian cuisine, particularly in the regions where foraging for wild mushrooms is a time-honored tradition. The combination of mushrooms and pasta is a classic, with the umami-rich mushrooms providing a perfect contrast to the smooth, creamy sauce. This dish is a celebration of simple, high-quality ingredients coming together to create something truly special.
Why You’ll Love Pappardelle Mushroom Pasta
- Rich and Creamy: The sauce is luxurious, with a blend of cheeses and cream that coats every ribbon of pasta.
- Earthy Flavor: The mushrooms add a deep, savory note that perfectly complements the creamy sauce.
- Easy to Make: Despite its elegant appearance, this dish is surprisingly easy to prepare.
- Perfect for Special Occasions: Whether it’s a date night or a family dinner, this pasta will make any meal feel special.
- Versatile: Can be easily adapted with different types of mushrooms or additional herbs for a personalized touch.
What’s in Pappardelle Mushroom Pasta
- Pappardelle: Wide, flat pasta ribbons that are perfect for soaking up the creamy sauce.
- Mushrooms: A mix of cremini, shiitake, or porcini mushrooms for a deep, earthy flavor.
- Butter: Adds richness and helps to sauté the garlic and shallots.
- Garlic and Shallots: Aromatic base that infuses the sauce with deep flavor.
- Cream: Creates a luscious, silky sauce that coats the pasta beautifully.
- Parmigiano Reggiano and Pecorino Romano: A blend of these two cheeses adds depth and a slightly salty, nutty flavor.
- Fresh Parsley: Adds a touch of brightness and color to the dish.
Key Ingredients
- Mushrooms: Use a combination of your favorite mushrooms for a rich and varied flavor.
- Pappardelle: Fresh or dried, this pasta is ideal for soaking up the creamy sauce.
- Parmigiano Reggiano & Pecorino Romano: These cheeses provide a perfect balance of nutty and sharp flavors.
- Cream: Opt for heavy cream for the best texture and richness.
- Garlic and Shallots: Essential for creating a flavorful base for the sauce.
How To Make Pappardelle Mushroom Pasta
- Cook the Pappardelle pasta to al dente per package instructions. Strain and set aside. Do not rinse the pasta.
- To a dry large frying pan over medium heat, add the sliced mushrooms and saute until firm and lightly golden.
- Push the mushrooms to the sides, and add butter along with garlic and shallots. Stir and cook until shallots are softened.
- Add heavy cream along with salt and ground black pepper, and stir to combine with the mushrooms. Allow the cream to heat up and thicken slightly.
- Add the pasta along with a few spoons of the pasta water to help the pasta loosen up. Stir until the pasta is coated with sauce and heated through.
- Turn off the heat, and add in the parsley, parmigiana Reggiano, and pecorino Romano. Gently mix and allow the residual heat in the pan to melt the cheeses and further thicken up the sauce.
- Serve with a slice of Garlic bread, and enjoy 🙂
Have It Your Way!
- Add Protein: Include grilled Tofu for a heartier meal.
- Herb Variations: Swap parsley for basil or thyme for a different flavor profile.
- Vegan Option: Use a dairy-free cream and vegan cheese to make the dish vegan-friendly.
- Mushroom Variety: Experiment with different mushrooms like morels or oyster mushrooms for unique flavors.
Nutritional Facts and Health Benefits
- Calories: Approximately 500 calories per serving.
- Protein: 12 grams
- Fat: 30 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Sodium: 400 milligrams
Health Benefits:
- Rich in Protein: The combination of cream and cheese provides a good amount of protein.
- High in Calcium: The cheese adds a significant amount of calcium, essential for bone health.
- Good Source of Antioxidants: Mushrooms are rich in antioxidants, which help protect the body from oxidative stress.
- Balanced Carbs: Pappardelle provides complex carbohydrates that offer sustained energy.
Other Recipes You’ll Love
- Crispy Air Fried Orange Tofu
- Gochujang Tofu
- Black Pepper Tofu
- Thai Basil Tofu
- Spicy Garlic Tofu
Pappardelle Mushroom Pasta Recipe
Pappardelle Mushroom Pasta
Pappardelle Mushroom Pasta Pasta is a rich and comforting dish that brings together wide ribbons of pappardelle with a velvety mushroom sauce made from butter, garlic, shallots, cream, and a blend of Parmigiano Reggiano and Pecorino Romano cheeses. This elegant yet easy-to-make pasta is perfect for a cozy dinner at home or a special occasion. The flavors of the earthy mushrooms are beautifully enhanced by the creamy sauce, making this a dish that is sure to impress.
Ingredients
- 12 oz Pappardelle Pasta
- 1 Cup Heavy Cream or Vegan Cream or Coconut Milk (more for a heavier sauce)
- 2 Cups Baby Bella Mushrooms
- 2 Tbsp Butter or Vegan Butter
- 1 Tbsp Garlic minced
- ¼ Cup Shallots finely diced
- ¼ Cup Fresh Parsley roughly chopped
- ½ Cup Parmigiano Reggiano grated
- ¼ Cup Pecorino Romano
- 1 Cup Pasta Water
- Salt to taste
- Black Pepper to taste
Instructions
- Cook the Pappardelle pasta to al dente per package instructions. Strain and set aside. Do not rinse the pasta.
- To a dry large frying pan over medium heat, add the sliced mushrooms and saute until firm and lightly golden.
- Push the mushrooms to the sides, and add butter along with garlic and shallots. Stir and cook until shallots are softened.
- Add heavy cream along with salt and ground black pepper, and stir to combine with the mushrooms. Allow the cream to heat up and thicken slightly.
- Add the pasta along with a few spoons of the pasta water to help the pasta loosen up. Stir until the pasta is coated with sauce and heated through.
- Turn off the heat, and add in the parsley, parmigiano reggiano, and pecorino romano. Gently mix and allow the residual heat in the pan to melt the cheeses and further thicken up the sauce.
- Serve with a slice of Garlic bread, and enjoy 🙂
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream or pasta water to loosen the sauce.
- Make-Ahead: The sauce can be made ahead and stored in the refrigerator. Reheat and toss with freshly cooked pasta when ready to serve.
- Serving Suggestions: Serve with a side of garlic bread and a simple green salad for a complete meal.
Video
Nutrition
Serving: 1ServingCalories: 450kcal
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Pasta and mushroom are a perfect combo! Love that your recipe is quick, easy, and healthy!
Indeed. We love Mushrooms in our pasta as well.
Fantastic! Going to try it with gluten-free pasta. Thanks for sharing!
That’s awesome! Let me know how it goes 👍