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Mushroom Pesto Pappardelle Pasta

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This Mushroom Pesto Pappardelle is perfect for when you’re short on time but just can’t bring yourself to sacrifice any flavour! (Pairs perfectly with pot roast)


Units Scale
  • 3 Large Cloves of Garlic, chopped
  • 250g Mushrooms, sliced (I used a mix of Portobello and cremini)
  • 200g Pappardelle pasta
  • 90g Pesto sauce (I used Genovese Pesto sauce by Cassina San Cassiano, but you can use any brand you like)
  • 1 tsp Garlic Butter (but regular butter will work just fine)
  • 1/2 cup Mozzarella cheese, shredded
  • 1 1/2 tbsp Truffle Zest
  • 1/4 cup Parmesan Cheese, for garnish
  • Extra Virgin Olive oil, for cooking
  • Salt, for seasoning
  • Pepper, for seasoning


  1. Cook your pasta per the package’s instructions. (If there are no instruction, bring a large pot of water to boil, season it with salt. Put the pasta in for 7-8 minutes and then have a taste to see the texture. We’re looking for al dente. Not completely soft! Then drain, reserving a little pasta water.)
  2. Heat about 1 tbsp of olive oil in a separate frying pan, add garlic. Stir constantly for 3-4 minutes until the garlic starts to colour. Add mushrooms and stir to mix with the garlic and oil in the pan. Season with a little salt, and put a lid on top to help the mushrooms maintain moisture. Stir occasionally until cooked through.
  3. Mix the cooked mushrooms, pesto sauce, butter, mozzarella cheese, and truffle zest into the pasta. Top with parmesan cheese and a little extra pepper. (If you feel like it, throw a perfectly poached egg on top. Perfectly poached eggs are wonderful.)
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Lunch & Dinner
  • Cuisine: Italian
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