Garlic Mushroom Pappardelle
Ribbons of pasta noodles combined with a richly flavored mushroom parmesan sauce. A quick and easy pasta recipe that’s on the table in 30 minutes.
We’ve been having some cold and rainy weather for the past few days which always makes me crave comfort food. What’s more comforting than a bowl full of pasta swimming in a delicious and flavorful mushroom sauce? I found this recipe on Salt and Lavendar that sounded delicious and I luckily had all of the ingredients I needed on hand. I adapted the recipe a bit by adding crushed red pepper flakes and a bit of white wine but otherwise kept it the same. This garlic mushroom pappardelle was a delicious and comforting meal that put a big smile on my face and I’m looking forward to having the leftovers tomorrow.
How to Make Garlic Mushroom Pappardelle
Cook the pasta al dente in salted boiling water per the package instructions. Drain and reserve 1/4 cup of the cooking water.
Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and onion once the pan is HOT. Cook, stirring occasionally until the onions and mushrooms are browned and are becoming caramelized, about 10 minutes.
Add the wine and cook, stirring occasionally, for 2 minutes. Stir in the remaining butter, minced garlic, Dijon mustard, and crushed red pepper flakes. Cook for 1 minute.
Add the broth, lemon juice, and zest and let it cook for 2 minutes. Remove the skillet from the heat and stir in the parmesan cheese and parsley and stir until well combined. Add the pasta along with some of the reserved cooking water and toss to coat. Allow the pasta to sit in the mushroom sauce for a minute or two, tossing occasionally. Season with sea salt and freshly cracked pepper, to taste and pour into a serving bowl. Top with fresh parsley and parmesan cheese. Enjoy.
Ingredients
- 4 oz pappardelle
- 3 tbsp butter, divided
- 1 tbsp olive oil
- ½ small yellow onion, diced
- 6 oz button mushrooms, sliced
- 2 tbsp dry white wine
- 3 cloves of garlic, minced
- Pinch of crushed red pepper flakes
- ¼ cup chicken broth **Use vegetable broth for a vegetarian version
- ½ tsp Dijon mustard
- 1-2 tsp fresh lemon juice, to taste
- Zest from 1/2 a lemon
- ½ cup parmesan, freshly grated + more for serving
- 1 tbsp fresh parsley, chopped + more for serving
- Sea salt and freshly cracked pepper, to taste
Instructions
- Cook the pasta al dente in salted boiling water per the package instructions. Drain and reserve 1/4 cup of the cooking water.
- Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and onion once the pan is HOT. Cook, stirring occasionally until the onions and mushrooms are browned and becoming caramelized, about 10 minutes.
- Add the wine and cook, stirring occasionally, for 2 minutes. Stir in the remaining butter, minced garlic, Dijon mustard, and crushed red pepper flakes. Cook for 1 minute.
- Add the broth, lemon juice, and zest and let it cook for 2 minutes.
- Remove the skillet from the heat and stir in the parmesan cheese and parsley and stir until well combined.
- Add the pasta along with some of the reserved cooking water and toss to coat. Allow the pasta to sit in the mushroom sauce for a minute or two, tossing occasionally.
- Season with sea salt and freshly cracked pepper, to taste and pour into a serving bowl. Top with fresh parsley and parmesan cheese. Enjoy.
Pam, this sounds and looks so good with that mushroom parmesan sauce!
I’ve never had mushroom sauce on pasta but this looks and sounds delicious. When I get off the keto diet, I’ll be sure to try it.
I love that feeling when you’re so excited to eat dinner leftovers – it’s the hallmark of a good meal!
This looks like it could become one of our favourites. Mushrooms and garlic wow.
Keep safe and well. Diane
I love this shape of pasta and your sauce looks delicious.
This is lovely. I never need meat, but of course a little bacon or prosciutto would be wonderful as well. Love the little bit of Dijon!
I never would have thought to use mushrooms in this dish. I can’t wait to try your version as I do use mustard a lot in my cooking.
I hv never written a review, but this one calls for a shout out! I usually just do and aglio olio with mushrooms, but this recipe takes it to another level.
Absolutely delicious!! Will be making again & again!
Kcwp,
Thank you for taking the time to let me know. I really loved this recipe and I’m so glad you did too.
-Pam
What a recipe! This recipe is so easy and amazing. I will try it once. Thanks for sharing such a unique recipe.
Sounds delicious! thank you so much for sharing this easy and simple recipe.
We’ve made this twice now and it’s a winner with the whole family! The smell of the mushroom sauce cooking is indulgent and even my non-mushroom kids eat it all up! Thank you for such a delicious recipe.
Leigh,
I’m so happy your family (non-mushroom lovers especially) enjoys this dish! We love it here too. Thanks for taking the time to let me know.
-Pam
I can’t wait to try this! But I have a difficult time finding pappardelle pasta where I live, what can you suggest as a substitute?
Lynette,
Any wide noodle will do! Linguini, fettuccini, and even spaghetti will work.
-Pam
Didnt have lemom or dijon
mustered. It was still excellent.
Linda,
I’m so glad! Thanks for taking the time to let me know.
-Pam