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Creamy Mushroom Pappardelle


  • Author: Riz | Chocolates & Chai
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 delicious bowl of mushroom pappardelle 1x
  • Diet: Vegetarian

Description

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.


Scale

Ingredients

  • 3 cloves fresh garlic, minced
  • 16 ounces fresh mushrooms, sliced
  • 1/2 cup butter, divided
  • 1 cup whipping cream
  • 500g Williams Sonoma pappardelle pasta (1 lb)
  • 1/2 cup parmesan cheese, grated
  • Salt, to taste
  • Black pepper, to taste
  • Chopped parsley, for garnish

Instructions

  1. 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.)
  2. 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.
  3. 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!

Notes

  • 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