This delicious Italian meal is ready in only 25 minutes! Mushroom pappardelle with a garlic sauce made of cream and herbs. Simple, effective, and a crowd-pleaser!
You can order this at a restaurant. You can also buy it as a ready meal. The truth is, none of those pasta dishes will be as good as the one you are about to prepare!
After gently sauteeing the minced garlic in olive oil, all you have to do is cook the sliced mushrooms and herbs, before adding the heavy cream and cooked pappardelle noodles. That's all!
Serve yourself a hot bowl immediately, and indulge in a sprinkle of Parmigiano Reggiano cheese. Enjoy!
This makes for a great pasta starter if you are looking to create a special Easter menu! If you are looking for a soup entree instead, try this roasted garlic cauliflower soup!
💎 Why This Recipe Works
- This vegetarian mushroom pappardelle recipe comes together in 25 minutes, following easy-to-follow steps!
- It only requires seven ingredients, including seasoning!
- If you are looking for more pasta recipes to add to your repertoire, look no further: pasta recipes.
🛒 Ingredients
- Mushrooms: Different mushrooms will have different flavors, so try to mix them up a bit. I like using button mushrooms [also known as champignon or white mushrooms] and chestnut mushrooms [also known as cremini mushrooms or baby bellas]. They taste very different, yet, they are quite similar in size, so when sliced length-wise, they blend well together. Portobello, porcini, or mixed wild mushrooms work well, too, and offer different flavors.
- Pasta: Any shape you like will work!
- Cooking Cream: Choose a thick creamy option, such as unsweetened heavy cream or double cream. If you have an Italian grocery shop or deli close to you, I'd recommend seeing whether they have cooking cream [panna da cucina], with Panna Chef being the one I tend to use if available.
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions and Variations
- Cheese: Sprinkle some freshly grated Parmigiano Reggiano, Grana Padano, or Parmesan cheese on top.
- Fresh Rosemary, Fresh Thyme, Tarragon, Marjoram, Red Pepper Flakes: You can substitute pepper and parsley for any of these dried or fresh herbs for a different twist and a little pepper flakes for a nice kick!
- Pancetta: If you are not after a vegetarian meal, add a couple of ounces of diced pancetta.
- Ham: Panna, prosciutto, e Funghi [cream, ham, and mushrooms] is an all-time classic and a great combination! Here's my ham and mushroom pasta version if you fancy trying it!
- White Wine: Add ¼ cup of white wine once the mushrooms are cooked. Turn the flame to medium-high heat, and allow the wine to evaporate and lightly caramelize the mushrooms!
👩🏻🍳 How to Make (step-by-step)
- On low heat, flavor the olive oil with the minced garlic. [Picture 1]
- Cook mushrooms and herbs with salt and pepper. [Picture 2]
- Add the heavy cream and warm thoroughly. [Picture 3]
- Add the cooked pasta to the saucepan. [Picture 4]
- Ensure every pasta noodle is covered with mushroom sauce. [Picture 5]
- Serve immediately to enjoy hot. [Picture 6]
🙋♀️ People Also Ask [FAQs]
How do I clean and prep mushrooms for the dish?
To clean mushrooms, gently wipe them with a damp cloth or use a soft brush. Avoid soaking them in water, as they absorb moisture. Slice or chop evenly for consistent cooking.
Can I use dried mushrooms, and how do I rehydrate them?
Yes, you can! You can rehydrate the mushrooms by soaking them in warm water for 20-30 minutes. Drain them before using them. The soaking liquid can be strained and added to the dish for extra flavor.
How do I prevent mushrooms from becoming soggy?
To prevent soggy mushrooms, cook them in a single layer over medium-high heat without overcrowding the pan. Avoid adding salt too early, as it draws out moisture.
How do I store and reheat mushroom pappardelle?
You can store the leftover pasta in an airtight container in the fridge for up to three days. Add a few tablespoons of water to the pasta dish and reheat on low heat on the hob or in the microwave. You can also freeze this dish for up to three months, although its consistency will change. Thaw it overnight in the fridge before warming it up as described above.
💡 Expert Tips and Tricks
- Cooking the Pasta: As you will be cooking the pasta further in the cream sauce for a few minutes, do not overcook it. Leave it al dente to finish cooking in the sauce. If you are using fresh pasta, pay even closer attention, as its cooking time is super quick!
- Cream: Should you not find heavy cream or fancy a change, you can use mascarpone cheese instead. It melts nicely when heated! It has a lightly sweet and tangy profile, so you can either skip the herbs and add a little lemon juice or increase the amount of herbs used! Here you will find other heavy cream substitutes.
- Serve With: Grilled or baked chicken, sauteed garlic prawns, crumbled sausage, or any other protein you like! Or add other veggies, like in this mushroom spinach pasta!
🍴 More Delicious Recipes to Try
🍽️ Recipe
Mushroom Pappardelle With Creamy Garlic Sauce
Ingredients
- 300 g Pappardelle Pasta
- 450 g Mixed Mushrooms
- 2 tablespoon Extra Virgin Olive Oil
- 3 Garlic Cloves
- ½ teaspoon Cracked Pepper
- ½ teaspoon Dried Parsley
- 6-8 tablespoon Heavy Cream
- Salt to taste
Instructions
- Peel and thinly chop the garlic cloves.
- Add the oil to a large frying pan or skillet and heat on low heat. Once the oil is warm [not hot or smoky], add the garlic, mix, and allow the oil to infuse with its flavor. You can use the smallest hob you have on the lowest heat, and do this for 3-4 minutes.
- The moment the garlic is cooked and its raw smell has gone, increase the temperature to medium high heat.
- Add the mushrooms, and allow them to brown. Keep the flame on high while mixing until the mushrooms have that brown crisp appearance. This will take 3-4 minutes.
- Add your seasonings and herbs of choice - in this case, cracked black pepper and parsley. Mix well and quickly move on to the next step.
- Next, reduce the flame to medium low once more and put a lid on the pan. Keep on cooking the mushrooms and allow them to release all of their water; keep them like this until all the liquid evaporates [while the mushrooms don't overdry or burn] - this will take about 5 minutes. Once ready, remove from the heat and set aside.
- In a large pot of salted and boiling water, cook the pasta until al dente.
- IMPORTANT: Remember to keep aside a cup of cooking water from the pasta before draining it. This will be needed for the creamy sauce!
- Put the pan of mushrooms back on low medium heat and add 4 tablespoons of the reserved pasta water for every 3 tablespoons of cream you are using - how creamy is up to you, however, for four people 6-8 tablespoons of cream and 8 of water are enough [add more if necessary]. If you are using Italian cooking cream, you may require a little more water, as it is extra thick.
- Mix well, and as soon as the cream is warm, add the pappardelle pasta to the pan, mix well, and allow all the flavors to blend and mix well, keeping the mushroom pasta on a low flame for 2 minutes, before serving.
- Enjoy your pappardelle with mushrooms with a sprinkle of grated cheese, a nice slice of crusty bread, and a fresh green salad.
Notes
- In the fridge: You can store the mushroom pappardelle pasta in an airtight container in the fridge for up to three days. To reheat, add a few tablespoons of water to the pasta dish and reheat on low heat on the hob or in the microwave.
- In the freezer: You can freeze this pasta meal in a freezer bag or airtight container and freeze it for up to three days. To serve, thaw in the fridge overnight, then add a few spoons of water and reheat on the hob or in the microwave.
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