Mushroom Pappardelle
Mushroom pappardelle is creamy with robust flavor! It's made with al dente pappardelle tossed in a cream sauce with rich portobello mushrooms and fresh herbs. It's the perfect pasta for a cozy meal at home!
Servings: 8
Calories: 330kcal
Ingredients
Sauce
- 4 large portobello mushrooms *
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 cup chicken bone broth *
- 1 cup heavy cream
- 2 tablespoons fresh thyme leaves (chopped)*
- ½ cup Parmigiano-Reggiano (grated, plus more for garnish)*
- ¼ teaspoon black pepper
- kosher salt (to taste)
- 2 tablespoons fresh parsley (chopped, for garnish)*
Pasta
- 1 pound pappardelle (dried)*
- 1 tablespoon kosher salt
Instructions
- Prepare the mushrooms: clean the mushrooms and flip them upside down. Gently twist off the stems with your hands. Then use a spoon to gently scrape off the gills from the underside of the mushroom cap. Turn the cap back over, and slice it in half. Then slice each half into even strips about ¼ inch thick.
- Start the mushroom sauce: heat the olive oil in a large skillet or sauté pan over medium heat. Add the onions, sautéeing until soft and translucent, about 3 to 4 minutes. Add the garlic and sautée another minute until golden and fragrant. Then add the portobello mushrooms and cook until tender, about 8 to 10 minutes.
- Cook the pasta: while the mushrooms are sautéeing, bring a large pot of water to a boil. Add the 1 tablespoon of salt and stir. Then add the pappardelle and cook extra al dente, about 1 minute less than the package instructions.
- Finish the mushroom sauce: once the mushrooms are tender, stir in the bone broth and let it simmer for 2 minutes to reduce it slightly. Then stir in the heavy cream and thyme. Let the sauce simmer for another 1 to 2 minutes until it's slightly thickened. Stir in the Parmigiano-Reggiano until it melts evenly into the sauce. Then season the sauce with black pepper
- Combine the pasta and sauce: just before draining the pappardelle, reserve ½ cup of pasta water and set aside. Then add the pappardelle to the pan with the mushroom sauce. Toss together until the pasta is evenly coated in sauce. Add small amounts of the pasta water until the sauce reaches your desired consistency. Then season with salt to taste if needed.
- Garnish and serve: garnish with fresh parsley and more grated Parmigiano-Reggiano. Serve immediately while warm. Enjoy!
Video
Notes
- Portobello mushrooms: you can substitute the portobello mushrooms with a different variety. Cremini, porcini, shiitake, or morel mushrooms would be delicious.
- Bone broth: you can use chicken or beef broth instead. To make this pasta vegetarian, could substitute with vegetable broth.
- Fresh thyme and parsley: the fresh herbs can be substituted with ⅓ the amount of dried. You would need 2 teaspoons of dried thyme and 2 teaspoons of dried parsley.
- Parmigiano-Reggiano: if this cheese is unavailable you can use parmesan instead.
- Pappardelle: if you don't have this pasta shape on hand, you can use a different one of your choice. The cream sauce works best with broad and flat pasta, making tagliatelle or fettucine great options.
- Add texture: I love to sprinkle pangrattato, a seasoned Italian breadcrumb, on top for a pop of texture and flavor!
- Storage: the pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: I prefer to reheat leftovers in a pan over low heat using a bit of water or bone broth until it reaches an internal temperature of 165°F (74°C). Leftovers can also be reheated in a microwave in one minute increments until reaching temperature.
Nutrition
Serving: 1cup | Calories: 330kcal | Carbohydrates: 46g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 21mg | Sodium: 678mg | Potassium: 334mg | Fiber: 3g | Sugar: 4g | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg
