You could order this meal in a restaurant and happily pay a pretty penny for it! Ready in under half an hour, this super creamy mushroom pappardelle pasta with garlic, a few herbs, and a sprinkle of Parmesan cheese screams Italian flavors and is so satisfying to prepare, you will be coming back to it time and again!
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I won't give you a long background story as to why I decided to share this recipe, as most would find it boring, while I would probably sob at the memories, so I will summarize it in a line or two, for those who care and for my future self.
When my grampa passed away many years ago, my grandma went back to work to keep busy, and she would choose the night or very early shift as a carer for the elderly to ensure she could be back home for lunch with me. As I often got back just before her, we used to frequently have pasta [so many types!] - and, as you can't trust an 11-year-old to do more than put a pot of water on the hob - this was one of the meals she would prepare for me quite often.
Can you believe that such a delicious recipe comes together in less than half an hour and with such simple ingredients? If you are one of those people [like me!] who orders garlic butter mushrooms as a starter in restaurants, then you must try this absolutely delicious recipe!
You gently warm the oil and flavor it slowly with fresh garlic, then you cook your sliced mushrooms, add herbs and seasoning, and finally the rich thick cream, pasta water, and of course... your perfectly al dente pappardelle pasta! That's all there is to it!
Mushroom Pappardelle Ingredients
- Pasta: I chose pappardelle pasta as I love long pasta [these Garofalo Pappardelle are the ones I use!], and these look fancy enough that you could cook them for guests. Should you not have them, any shape of pasta will do, with tagliatelle being the best substitute; you can find pappardelle pasta in most large grocery shops, Italian delis, and specialty shops, or online. If you want to go the extra mile, buy or prepare fresh pasta for the occasion!
- Mushrooms: Choose the ones you like the most and are available - different mushrooms will have different flavors, so try to mix them up a bit. I tend to use 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.
- Garlic: Opt for fresh cloves or freshly frozen garlic, as the dried variety won't do this dish justice.
- Cooking Cream: Choose a thick creamy option, such as unsweetened heavy cream or double cream. If, by any chance, 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.
- Oil: The flavor extra virgin olive oil brings to the cooking process is unmatched! Make sure to use this and not butter. Additionally, as you will be cooking the garlic very slowly to infuse the oil, I wouldn't recommend mixing butter and olive oil, as they react differently at the same temperature.
- Cracked Pepper and Dried or Fresh Parsley: These flavors simply elevate and work well with the other ingredients. Sometimes, less is indeed more!
Optional Ingredients
- Parmesan Cheese: You can sprinkle some Parmigiano cheese on top before serving, however, also pecorino romano will do the job... it's all about personal preference.
- 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!
- Grilled Chicken or Prawns: Many Italians won't eat pasta with chicken, but my mother is Canadian, so anything is permitted as long as you enjoy it! You can also skip the cream [and cheese] and add prawns instead - this is another classic combo, 'sea and mountain' flavors!
- Pancetta: Cubes of pancetta can be added at the same time as the garlic. Yum!
- Ham: Panna, prosciutto e funghi [cream, ham, and mushrooms] is an all-time classic and a great combination!
- Truffle Oil: For a real gourmet experience - try this for different flavors!
- White Wine: You can 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 Prepare Creamy Mushroom Pasta with Garlic?
- Peel and thinly chop the garlic cloves.
- Add the oil to a large skillet or frying pan 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. Use the smallest hob you have on the lowest heat, and do this for 3-4 minutes, if possible.
- The moment the garlic is cooked and its raw smell has gone, move the pan to a bigger hob and increase the temperature to medium high heat.
- As soon as the oil is hot, add the mushrooms, and allow them to brown. Keep the flame on high while mixing until the mushrooms have that brown crisp appearance.
- 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. Continue cooking the mushrooms and allow them to release all of their water; keep them like this until all the water has been released [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 your pappardelle 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 cooking water for every 3 tablespoons of cream you are using - how creamy is up to you, however, for four people 6 tablespoons of cream and 8 of water are enough. If you are using Italian cooking cream, then 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 with a sprinkle of Parmesan cheese, a nice slice of crusty bread, and a fresh green salad.
People Also Ask [FAQs]
Pappardelle is a type of long pasta, similar in shape to tagliatelle and fettuccine, that originates from Tuscany, in central Italy. They tend to be about one inch wide [2-3 cm], and are made of flour and eggs, like tagliatelle and lasagne sheet are usually made.
Pappardelle pasta looks like thick ribbons and the rule is the thicker the pasta, the thicker the sauce; because of this, pappardelle are usually served with hearty sauces, like Bolognese or mushroom sauce.
You should never use water to wash mushrooms, as they become soggy; instead, choose firm mushrooms, and wipe them with a towel.
How to store mushroom pappardelle?
It is best to eat pasta as soon as it is cooked, however, should you have leftovers, you can store them the following ways:
- 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.
Tips & Tricks For This Pasta Recipe
- Broth: If you forget to save some cooking water from the pasta, you can use some vegetable or chicken broth instead; the result won't be exactly the same, however, it will still be tasty!
- Mushrooms: You can use more or less depending on your taste, however, ensure there are enough mushrooms to create a rich and flavorful sauce... so if you want to use more than the recipe card says, go for it!
- Al dente: As you will be cooking the pasta in the creamy sauce for a few minutes, ensure it's not overcooked when you drain it.
- Cream: Should you not find heavy cream or fancy a change, you can use mascarpone cheese instead, as 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!
- Gluten Free: You can surely use gluten-free pasta in this recipe, however, make sure also the other ingredients don't contain gluten.
- Italian Cream: Should you find Italian cooking cream, make sure to stock up, as it tends to have a long expiry date and it can be used in so many different dishes!
Love mushrooms? You must if you read all the way here and I feel like the dish sold itself.
I hope you give it a good go and enjoy it as much as we do... with any type of pasta noodles [NOTE: we NEVER call our pasta noodles in Italy!].
WRITE TO US! Any questions popping up or suggestions you'd like to make? We're all ears! If you tried and tested this mushroom pappardelle recipe, please rate and comment on the below recipe card! It would be greatly appreciated!
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Recipe
Delicious Creamy Mushroom Pappardelle With Garlic
Ingredients
- 300 g Pappardelle Pasta
- 450 g Mixed Mushrooms
- 2 tablespoon Extra Virgin Olive Oil
- 3-4 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.
- 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. Use the smallest hob you have on the lowest heat, and do this for 3-4 minutes, if possible.
- The moment the garlic is cooked and its raw smell has gone, move the pan to a bigger hob and increase the temperature to medium high heat.
- As soon as the oil is hot, 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 your pappardelle 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, then 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 with a sprinkle of Parmesan 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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