Creamy Mushroom Pappardelle
This Creamy Mushroom Pappardelle is a cozy, elegant pasta dish featuring wide noodles, hearty mushrooms, and a luscious cream sauce. Perfect for weeknights or dinner parties.
Equipment
- Large Pot
- Skillet
- Tongs
Ingredients
- 12 oz pappardelle pasta
- 2 tablespoons olive oil
- 1 lb mixed mushrooms such as cremini, shiitake, and oyster, sliced
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- salt and pepper to taste
Instructions
- Cook pappardelle in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until golden, about 8–10 minutes.
- Add garlic and cook until fragrant, 1 minute more.
- Deglaze with white wine and cook until reduced by half, about 3–4 minutes.
- Stir in cream, Parmesan, and reserved pasta water. Simmer for 2 minutes.
- Add cooked pasta and toss until coated. Season with salt, pepper, and parsley.
Notes
You can substitute heavy cream with half-and-half for a lighter sauce or add truffle oil for a luxe twist.