If you crave a bowl of pasta that’s both rustic and sultry, this Creamy Mushroom Pappardelle Pasta is about to become your new go-to comfort food. Imagine tender ribbons of pappardelle tangled with deeply savory mushrooms, all cloaked in a luscious, glossy sauce inflected with white wine, aromatic herbs, and a hint of Parmesan. It’s elegantly simple, but the flavor is pure magic!
Why You’ll Love This Recipe
- Ultra Creamy—No Heavy Cream: The starchy pasta water, butter, and Parmesan create a velvety sauce without any cream needed!
- Savory, Deeply Flavored Mushrooms: Searing the mushrooms in batches develops irresistible golden color and meaty, umami-rich bites throughout the pasta.
- Quick and Easy for Weeknights: From start to finish, Creamy Mushroom Pappardelle Pasta comes together in just about 25 minutes—perfect for busy evenings or last-minute guests.
- Impressive but Foolproof: You’ll feel like you’re dining at a cozy trattoria, but this recipe truly is a breeze, even if it’s your first time making a “pan sauce.”
Ingredients You’ll Need
This Creamy Mushroom Pappardelle Pasta is all about letting simple, honest ingredients shine. Each one plays a starring role: earthy mushrooms, fragrant herbs, and a splash of good wine come together to deliver a luxurious pasta experience you’d never guess was so effortless.
- Extra-Virgin Olive Oil: Adds a fruity depth to sautéed mushrooms, and prevents pasta from sticking together later.
- Mixed Mushrooms (about 1 lb): Use a variety—cremini, shiitake, oyster, or portobello—for the best texture and big, rounded mushroom flavor.
- Sea Salt & Freshly Ground Pepper: Essential for seasoning layers as you go, ensuring every bite is savory and balanced.
- Pappardelle Pasta (8 oz): Those wide, silky noodles are ideal for catching all the creamy sauce—fettucine works if pappardelle is hard to find.
- Unsalted Butter: Gives the sauce body and a subtle richness that flatters the mushrooms perfectly.
- Shallots (chopped): They bring sweetness and a delicate allium flavor that melds into the base sauce.
- Fresh Rosemary or Thyme: Just a sprinkle infuses the sauce with herbal aroma—go for rosemary if you want a woodsy note, or thyme for something more floral.
- Fresh Garlic (grated): A quick burst of warmth that ties everything together—grating melts it right into the sauce.
- Dry White Wine: Brightens the mushrooms and deglazes the pan, lending complexity and depth.
- Dijon Mustard: Just a tea-spoon amps up the tang and brings the sauce together—don’t skip!
- Freshly Grated Parmesan or Pecorino: Adds that salty, nutty creaminess and finishes the sauce with Italian flair.
- Fresh Lemon Juice: Wakes up all the flavors and cuts through the richness for a bright finish.
- Chopped Fresh Parsley: For vivid color and a fresh, herbaceous pop in every forkful.
Variations
This Creamy Mushroom Pappardelle Pasta is incredibly versatile, so let your imagination (and pantry!) guide you. Here are a few fun ways to make it your own, whether you’re chasing a new flavor twist or working around dietary needs.
- Make It Vegan: Swap butter for olive oil and use your favorite plant-based Parmesan—you’ll still get all the savory indulgence!
- Add Greens: Stir in a couple handfuls of baby spinach, kale, or arugula in the last minute of cooking for extra nutrition and dazzling color.
- Boost the Protein: Fold in cooked chicken, flaked salmon, or even a sprinkle of toasted walnuts for a heartier meal.
- Try Different Mushrooms: Explore wild varieties like maitake or chanterelles for even deeper earthiness and a showier presentation.
How to Make Creamy Mushroom Pappardelle Pasta
Step 1: Sear the Mushrooms for Maximum Flavor
Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. Add half the mushrooms with some salt and pepper, and let them cook undisturbed until deeply browned. Stir only occasionally—this encourages caramelization for that meaty, golden edge. Set aside, then repeat with the rest of the mushrooms. This two-step sauté is the secret to rich, satisfying mushroom flavor in every bite of Creamy Mushroom Pappardelle Pasta.
Step 2: Cook the Pappardelle and Prep the Sauce Base
Meanwhile, bring a large pot of salted water to a rolling boil and cook the pappardelle until al dente. Don’t forget to reserve a full cup of that beautiful, starchy cooking water before draining—it’s pasta sauce gold! Toss the noodles with a drizzle of olive oil to keep them loose while you finish the sauce.
Step 3: Build the Sauce—Layer the Flavors
Return the pasta pot to the stove, add the butter, and let it melt over medium heat. Sauté the shallots with a sprinkle of salt until they’re glistening and soft. Stir in the rosemary and grated garlic—just until fragrant—then pour in the wine and Dijon mustard. Let it sizzle and reduce, concentrating those flavors into a gorgeous base.
Step 4: Finish with Cheese, Lemon, and Mushrooms
Add the cooked pasta, freshly grated Parmesan, and 1/4 cup of that reserved pasta water right into the sauce. Toss everything together, adding more pasta water as needed until the noodles are glossy and lightly coated. Stir in the lemon juice for brightness, fold in your sautéed mushrooms, and toss with plenty of fresh parsley. Taste and adjust for seasoning, then serve up your Creamy Mushroom Pappardelle Pasta with an extra sprinkle of cheese!
Pro Tips for Making Creamy Mushroom Pappardelle Pasta
- Batch-Sear the Mushrooms: Avoid overcrowding the pan to get a beautiful sear—this intensifies mushroom flavor and prevents steaming.
- Reserve Extra Pasta Water: Starchy water is the secret to silky, clinging sauce that stays luscious instead of clumpy or dry.
- Grate Your Garlic and Cheese Fresh: Grating transforms garlic into a melting, flavor-packed paste and Parmesan into feathery shreds that melt seamlessly into the sauce.
- Finish with Lemon at the End: Stir in the lemon juice off the heat for a sparkling freshness that lifts the whole dish!
How to Serve Creamy Mushroom Pappardelle Pasta
Garnishes
For irresistible appeal, shower your finished Creamy Mushroom Pappardelle Pasta with more grated Parmesan or pecorino and a flurry of fresh parsley. A twist of black pepper and a light drizzle of really good olive oil never hurt, either—those little flourishes make every bite feel extra special.
Side Dishes
This pasta sings alongside a crisp green salad tossed with lemony vinaigrette or a plate of roasted vegetables. Warm, crusty bread is the dream for sopping up every last drop of the creamy sauce. If you want to get fancy, a glass of dry white wine is a match made in heaven!
Creative Ways to Present
Dress it up for date night by twirling each serving into a high nest on shallow bowls, topping with herby microgreens and shavings of cheese. Individual ramekins make it feel luxurious for guests, while a big family-style platter loaded with sautéed mushrooms lets everyone dig in—perfect for sharing!
Make Ahead and Storage
Storing Leftovers
Creamy Mushroom Pappardelle Pasta holds up surprisingly well in the fridge. Store leftovers in an airtight container for up to 3 days—the sauce will thicken, but save a splash of pasta water (or add a little milk) to loosen it when you reheat.
Freezing
While pasta dishes with cheese- and wine-based sauces are best enjoyed fresh, you can freeze portions in freezer-safe containers for up to 2 months. Thaw gently in the fridge before reheating to maintain the best texture.
Reheating
Warm leftovers in a skillet over medium-low heat, adding a splash of water or milk and stirring gently until smooth and silky. Avoid the microwave if you can—the pasta will stay much creamier and the mushrooms won’t get rubbery!
FAQs
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Can I use a different pasta instead of pappardelle?
Absolutely! While pappardelle’s wide noodles are ideal for soaking up the creamy sauce and mushrooms, tagliatelle, fettucine, or even linguine work beautifully as substitutes.
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What’s the best mushroom variety for this recipe?
A mix of different mushrooms offers the most depth—try a combination of cremini, shiitake, oyster, and portobello for varied texture and deep, woodsy flavor. Feel free to use whatever looks freshest or most interesting at the market!
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Can I make Creamy Mushroom Pappardelle Pasta dairy-free?
Yes, swap the butter for olive oil and use a dairy-free Parmesan or nutritional yeast in place of cheese. The sauce will still be luscious and flavorful, just a bit lighter!
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How do I prevent the sauce from becoming dry or sticky?
Don’t skimp on that reserved pasta cooking water! Add it gradually as you toss the pasta—its starch helps keep everything glossy and creamy, binding the sauce to the noodles perfectly.
Final Thoughts
If you’re looking for a dish that’s unfussy yet unforgettable, Creamy Mushroom Pappardelle Pasta should be at the very top of your list. Pour yourself a glass of wine, invite someone you love to the table, and enjoy the layers of comfort in every forkful—this one’s guaranteed to win hearts, bite after bite!
Print
Creamy Mushroom Pappardelle Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful and flavorful Mushroom Pasta recipe that combines earthy mixed mushrooms with tender pasta in a creamy, savory sauce. Perfect for a cozy dinner at home.
Ingredients
For the Mushrooms:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 pound mixed mushrooms, torn or sliced
- 3/4 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
For the Pasta:
- 8 ounces pappardelle pasta
- 2 tablespoons unsalted butter
- 2 shallots, chopped (2/3 cup)
- 2 teaspoons chopped fresh rosemary or fresh thyme leaves
- 2 garlic cloves, grated
- 1/3 cup dry white wine
- 1 teaspoon Dijon mustard
- 1/3 cup grated Parmesan or pecorino cheese, plus more for serving
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Mushrooms: Heat olive oil in a skillet, cook mushrooms with salt and pepper until browned. Set aside.
- Cook the Pasta: Boil salted water, cook pasta al dente. Reserve 1 cup of pasta water before draining.
- Make the Sauce: In the same pot, melt butter, cook shallots, rosemary, and garlic. Add wine, Dijon mustard, pasta, cheese, and pasta water.
- Finish and Serve: Stir in lemon juice, fold in mushrooms, garnish with parsley, and serve with grated cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 770mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
