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Creamy Mushroom Pappardelle

Luxurious wide ribbon pasta tossed with sautéed mushrooms in a velvety cream sauce with Parmesan and fresh thyme, perfect for elegant dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz pappardelle pasta
  • 1 tbsp salt for pasta water
Mushroom Sauce
  • 1 lb mixed mushrooms sliced (cremini, shiitake, or button)
  • 3 tbsp unsalted butter divided
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 2 tsp fresh thyme leaves
  • 0.5 cup pasta cooking water reserved
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • Large Pot (for pasta)
  • Large Skillet
  • Wooden Spoon
  • Grater (for Parmesan)

Method
 

  1. Bring a large pot of salted water to boil for the pasta.
  2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms in a single layer.
  3. Cook mushrooms undisturbed for 3-4 minutes until golden, then flip and cook another 3-4 minutes.
  4. Add pasta to boiling water and cook until al dente according to package directions.
  5. Reduce heat under mushrooms to medium. Add remaining butter and garlic, cooking 1 minute until fragrant.
  6. Pour in heavy cream and add thyme. Simmer gently for 3-4 minutes until slightly thickened.
  7. Reduce heat to low and gradually stir in Parmesan cheese. Season with salt and pepper.
  8. Reserve 1 cup pasta water before draining. Add drained pappardelle to the skillet.
  9. Toss pasta with sauce, adding reserved pasta water as needed until sauce is silky and coats the pasta.
  10. Remove from heat and let rest 1-2 minutes. Serve immediately with extra Parmesan and fresh parsley.

Notes

For best results, use freshly grated Parmesan and don't overcrowd the pan when cooking mushrooms. The reserved pasta water is essential for creating a silky sauce. Store leftovers in airtight container for up to 2 days.