Creamy Mushroom Pappardelle Pasta with Garlic Parmesan Sauce
Wide pappardelle noodles tossed with a full pound of golden mushrooms in a creamy garlic parmesan sauce. A quick, decadent vegetarian dinner ready in 30 minutes.
Servings: 4 servings
Calories: 713kcal
Ingredients
- 12 oz pappardelle pasta fresh is ideal
- 1 pound cremini mushrooms sliced ¼ inch thick
- 2 shallots minced
- 4-6 cloves garlic minced
- 4 tablespoons butter
- 2 tablespoons olive oil
- ½ cup dry white wine
- ½ cup heavy cream
- 1 cup reserved pasta water
- ½ cup grated parmesan cheese
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh tarragon finely chopped
- 1 tablespoon fresh parsley finely chopped (plus more for garnish)
- Salt and pepper
- Red pepper flakes
Instructions
- Cook the pappardelle pasta according to package directions and reserve the pasta water.
- While the pasta is cooking, clean and slice mushrooms.
- Mince garlic and shallots and finely chop fresh herbs.
- In a large sauté pan, heat butter and olive oil over medium heat. Add mushrooms and let sit undisturbed for 1-2 minutes until browned. Stir and continue to cook for another 2-3 minutes. You may need to do this in two batches depending on the size of your pan. (see recipe notes in post)
- Season mushrooms with a big pinch of salt, cracked pepper and fresh thyme and cook for one more minute.
- Add garlic and shallots and cook for another 2 minutes or so until translucent and fragrant.
- Pour in wine and deglaze the pan, scraping up any bits on the bottom. It will steam quite a bit so stand back. Let it simmer for a minute or two until the wine is mostly evaporated and the wine-like smell is gone.
- Add pasta, cream and reserved pasta water and toss with tongs until sauce begins to thicken and coat the pasta.
- Add in parmesan cheese, fresh tarragon and parsley and toss until combined. Taste for seasoning and add more salt, pepper and red pepper flakes if using.
- Serve in big bowls garnished with more parmesan cheese and chopped fresh parsley.
Notes
- Wipe mushrooms clean with a damp paper towel. Never immerse them in water, they are like sponges and will absorb too much moisture and could become rubbery.
- Slice mushrooms evenly. You want them about ¼ inch thick.
- Don't forget to reserve pasta water. This is what brings the sauce together and makes it silky and creamy.
- Don't crowd the pan with mushrooms. You may need to cook your mushrooms in two rounds depending on the size of your pan. Browning the mushrooms brings out the flavor, so be a bit patient with this step. Do the first batch, transfer to a plate and then proceed with the second batch. Once the mushrooms are browned, you can add everything back in and proceed as instructed.
- Use freshly grated parmesan. Pre-shredded or the stuff that comes in a shaker will not produce the same flavor and texture. The ingredient list is short and simple for this recipe so quality and freshness matter!
- To make this without wine, substitute veggie or chicken stock and a squeeze of fresh lemon.
- This dish is vegetarian however it is important to note that traditional Parmigiano-Reggiano is made with animal rennet, though, so if you're strictly vegetarian, look for a parmesan labeled vegetarian or made with microbial rennet.
Nutrition
Serving: 1g | Calories: 713kcal | Carbohydrates: 73g | Protein: 21g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 347mg | Potassium: 914mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1190IU | Vitamin C: 7mg | Calcium: 225mg | Iron: 3mg