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Creamy Mushroom Pappardelle

A delightful pasta dish featuring wide ribbons of pappardelle tossed in a silky cream sauce with earthy mushrooms, making it a perfect comfort food for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 lb pappardelle noodles Look for high-quality fresh or dried pappardelle for the best texture.
  • 4 tbsp oil Olive oil is preferred for its flavor, but any neutral oil will work.
  • 1 large onion (minced) A sweet variety like Vidalia will add a lovely depth of flavor.
  • 2 tsp coarse salt Adjust to taste, especially if using different broth.
Mushroom Ingredients
  • 1.5 lbs brown mushrooms (like cremini, baby bellas, or shiitake) Choose the freshest you can find for richness in flavor.
  • 2 tbsp butter Unsalted is best for controlling the saltiness of your dish.
Sauce Ingredients
  • 1/4 cup all-purpose flour This will help thicken the sauce.
  • 4 cups broth (chicken, mushroom, or veggie) Homemade is preferable, but store-bought works well.
  • 1/2 cup heavy cream Let it sit at room temperature for easier incorporation.
  • 1/4 tsp black pepper Freshly cracked for the best flavor.
  • Minced to taste fresh parsley (to serve) Brightens up the dish and adds a pop of color.

Method
 

Cook the Pappardelle
  1. In a large pot, bring salted water to a boil. Add the pappardelle noodles and cook according to package instructions (usually about 9-11 minutes) until al dente. Reserve about 1 cup of pasta water before draining.
Saute the Mushrooms
  1. Preheat a large Dutch oven over high heat for 5 minutes. Add the oil. When the oil shimmers, add the mushrooms and 1 tsp of salt. Cook undisturbed for about 5 minutes until browned.
  2. Stir again and continue cooking until most moisture has evaporated (up to 10 minutes).
Add Onions and Make the Sauce
  1. Add the minced onion to the mushrooms, lowering the heat to medium-low. Cook for about 5 minutes, stirring frequently, until the onions are soft.
  2. Stir in the butter until melted. Whisk in the flour, cooking for one minute. Gradually pour in the broth, whisking constantly to prevent lumps. Bring the mixture to a boil, then add the heavy cream, black pepper, and additional salt. Adjust seasoning as needed.
Combine Pasta and Sauce
  1. Combine the drained pappardelle with the sauce, adding reserved pasta water as needed to achieve desired consistency. Stir in chopped parsley.
Serve
  1. Spoon the Creamy Mushroom Pappardelle into bowls and garnish with more parsley and a sprinkle of black pepper.

Notes

For best flavor, mix different varieties of mushrooms. Store leftovers in an airtight container for up to 3 days. Reheat gently with broth to maintain creaminess.