Garlic Mushroom Pappardelle
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Garlic Mushroom Pappardelle
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 4 oz pappardelle
- 3 tbsp butter divided
- 1 tbsp olive oil
- ½ yellow onion small, diced
- 6 oz button mushrooms sliced
- 2 tbsp white wine dry
- 3 garlic cloves, minced
- crushed red pepper flakes pinch
- ¼ cup chicken broth **Use vegetable broth for a vegetarian version
- ½ tsp Dijon mustard
- 1-2 tsp lemon juice fresh, to taste
- lemon zest from half
- ½ cup Parmesan Cheese freshly grated + more for serving
- 1 tbsp parsley fresh, chopped + more for serving
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Instructions
- Cook the pasta al dente in salted boiling water per the package instructions. Drain and reserve 1/4 cup of the cooking water.
- Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and onion once the pan is HOT. Cook, stirring occasionally until the onions and mushrooms are browned and becoming caramelized, about 10 minutes.
- Add the wine and cook, stirring occasionally, for 2 minutes. Stir in the remaining butter, minced garlic, Dijon mustard, and crushed red pepper flakes. Cook for 1 minute.
- Add the broth, lemon juice, and zest and let it cook for 2 minutes.
- Remove the skillet from the heat and stir in the parmesan cheese and parsley and stir until well combined.
- Add the pasta along with some of the reserved cooking water and toss to coat. Allow the pasta to sit in the mushroom sauce for a minute or two, tossing occasionally.
- Season with sea salt and freshly cracked pepper, to taste and pour into a serving bowl. Top with fresh parsley and parmesan cheese. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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