Is there anything more perfect than creamy mushroom pappardelle? That warm, earthy mushroom flavour paired with hearty pasta noodles, and bathed in a rich cream sauce…you know I’m right, bestie. Creamy mushroom pasta is as good as it gets.
Disclaimer: This recipe post has been sponsored by Williams Sonoma. All opinions expressed are my own. Thank you for supporting the brands that support this blog!
I want you get excited for this one. It’s a perfect date night dinner. Warm, comforting, and doesn’t take too long. You know what that means? It means you have plenty of time leftover to enjoy the evening with your special someone. See? I’m always looking for ways to make your life better!
How to make creamy mushroom pappardelle
Making a creamy mushroom pasta dinner is actually pretty easy. I’m going to give you a quick overview of the process here, and the recipe card below contains all the step-by-step instructions and notes you’ll need. Sound good? Good.
We start by cooking the mushrooms with garlic and a generous touch of butter. Then we create a sauce by adding cream (and more butter!) to your garlic-butter-mushrooms. Lastly, season to taste. Cook your pappardelle separately, combine, and add cheese. Because cheese is good.
Oh, and garnish with parsley. You know, for a bit of colour.
Note: While I do provide measurements for garlic and butter, I want you to know that some ingredients can only be measured by the heart. If you worry about vampires, or simply love garlic, toss in another clove. If butter rocks your world, another tablespoon will have you dancing in the kitchen.
What is pappardelle
Pappardelle is the large, flat, wide pasta you see used for this recipe. It originates from Tuscany, and is usually around 2-3 centimetres wide. You can think of it as a wider fettuccine. Flavour-wise, it is the same as any other flat pasta.
The pappardelle you see here is William Sonoma’s organic pappardelle…and it’s delicious.
When making this pasta with mushroom sauce, if you happen to need to switch out the pappardelle with a different type of pasta, don’t worry. It’ll still be delicious.
You’d think a pasta dish like this one would have a heap of ingredients, but the beauty of this creamy mushroom pasta is that it comes together with relatively few ingredients. Aside from the pappardelle, all you need is:
- Garlic (I say 3 cloves, but really you choose the amount of garlic from the heart.)
- Mushrooms (duh)
- Butter (unsalted, so you can adjust to your preference)
- Whipping cream
- Parmesan…mmm, parmesan…
- As with all recipes that feature a few key ingredients, you’ll want to use the best quality that’s available to you – mushrooms, butter, parmesan, and cream.
- Use heavy or whipping cream. Technically this recipe will still ‘work’ if you use skimmed milk or anything else, but the lower fat content means you’ll be left with a pale imitation of the flavour and richness that a creamy mushroom pasta recipe needs to have. And you deserve better than that. (That said, if you insist on using something lighter, please make sure to use pasta water in the final stages of the recipe, and not to replace it with just regular tap water. The extra starch in the pasta water will help to thicken the sauce.)
- Don’t overcrowd the mushrooms. If you’re using a smaller pan or cooking for more people, cook the mushrooms in batches. An overcrowded mushroom pan will prevent even cooking and colouring of the mushrooms. (That’s a bad thing, bestie!)
What mushrooms to use
You can use your mushroom of choice and while standard button mushrooms work fine, my personal preference is a blend of mushrooms (many supermarkets have this available as a pre-packaged option) – I like equal parts button mushrooms and cremini. Or if I’m looking for off the charts flavour, I go all cremini.
The only thing to note is that you want to use similarly sized mushrooms so that they cook evenly.
It’s easy to mix things up with this recipe (in a good way!). While it’s a creamy mushroom pappardelle dinner is delicious all on its own, you might want to add a protein or a few extra elements to tailor it to your perfect night:
- I usually have a separate pan cooking up some sliced-up chicken thighs to combine with the mushroom pasta when I make this for myself.
- If you’d like some greens, toss a generous handful of wilted spinach into the mix.
- Adding a drizzle of truffle oil to the completed recipe turns this into a whole other dish. Super fancy for special occasions!
- If you want a gluten-free version, all you need to do is swap out the pappardelle for a gluten-free pasta. (And double-check your other ingredients are gluten-free too!)
Like most pasta recipes, this one will keep in the fridge for 3-4 days. Surprisingly (to me, at least!), the mushroom sauce freezes quite well. Just be sure to thaw it out properly over low-medium heat on the stovetop. Don’t leave it in the freezer for more than a month though, bestie.
This mushroom pappardelle deserves to be eaten as fresh as possible. For best results, you may need to add a little water to the sauce to maintain consistency after reheating (especially if you tend to use the microwave for such things).
More special occasion recipes
If you’re looking for recipes that are perfect for special occasions, here are a few other more suggestions:
- Swedish Toast Skagen on Pumpernickel Bread
- Lobster Benedict
- Pastilla (Moroccan Chicken Pie)
- Lemon Fettuccine with Garlic Shrimp
I love Williams Sonoma. The Williams Sonoma store in Toronto’s Eaton Centre is actually my happy place in the mall. It’s been one of my favourite stores for a long time, and I’m super excited to have partnered with them for this post.
Here’s a list of the Williams Sonoma Canada products featured here:
- Scroll Jacquard Napkins
- Reactive Glaze Pasta Bowl Set with Serve Bowl
- Williams Sonoma Organic Pappardelle
Okay mushroom lover, this creamy mushroom pappardelle recipe was for you! So, if you’ve tried it, let me know what you thought in the comments below.
Disclaimer: This recipe post has been sponsored by Williams Sonoma. All opinions expressed are my own. Thank you for supporting the brands that support this blog!Print
Is there anything more perfect than creamy mushroom pappardelle? That warm, earthy mushroom flavour paired with hearty pasta noodles, and bathed in a rich cream sauce…this date-night mushroom pasta is as good as it gets.
- 3 cloves fresh garlic, minced
- 16 ounces fresh mushrooms, sliced
- ½ cup butter, divided
- 1 cup whipping cream
- 500g Williams Sonoma pappardelle pasta (1 lb)
- ½ cup parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
- Chopped parsley, for garnish
- Cook the garlic and the mushrooms in a pan with 2 tablespoons of butter over medium-high heat. Sauté until the mushrooms soften and turn a deep brown colour – around 10-15 minutes. Add the whipping cream and the remaining butter. Simmer over low heat. (Be careful not to dry it out.)
- In a large pot, cook the pappardelle according to its package instructions. Put aside one 1 cup of the pasta water and drain the rest. Return the cooked pasta to the pot.
- Pour mushroom sauce into the pan with the pappardelle. Toss gently using tongs to combine. Add the parmesan and up to 1 cup of reserved pasta water (as needed!) to get your preferred consistency. Season with salt and pepper, to taste. Serve in William Sonoma’s Reactive Glaze Bowls. Happy dance time!
- If you forget to reserve your pasta water, you can just use regular water. The longer you let the pasta sit, the more water it might require to remain creamy. A drizzle of truffle oil to finish will take it to the next level!
- You can use your mushroom of choice – standard button mushrooms will work fine. However, my personal preference is a blend of mushrooms (most supermarkets have this available as a pre-packaged option) – 50/50 button mushrooms and cremini mushrooms.
- If you’re wondering about what kind of consistency you should be going for when it comes to adding the pasta water: you’re looking to maintain something creamy, and not watery.
- If you’ve had trouble with butter burning in your skillet (it’s not you, some skillets just get too hot for butter a little too quickly to notice), you can add a touch of vegetable oil. This will help brown your mushrooms without burning the butter.
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy Mushroom Pappardelle, Creamy mushroom pasta, mushroom pappardelle pasta, williams sonoma organic pappardelle