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
- 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
- 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