Pappardelle Pasta With Mushrooms Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5 servings
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Calories
622 kcal
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Course
Main Course
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Cuisine
Italian
Pappardelle Pasta With Mushrooms Recipe
Description
This recipe starts by gently sautéing chopped onion until translucent, then adding garlic and sliced mushrooms with herbs such as thyme and rosemary. The mushrooms soften while absorbing herb and seasoning flavors. Mascarpone cheese is stirred in until melted, contributing a creamy base. Heavy cream and grated Parmigiano cheese are added next and cooked briefly until slightly thickened to form a smooth, rich sauce.
Separately, pappardelle pasta is boiled until al dente in well-salted water, then drained reserving a bit of cooking water. The pasta is then combined with the mushroom sauce in the skillet along with some pasta water to loosen the sauce if needed, allowing it to coat the wide noodles well. This results in a dish with tender, broad pasta ribbons enveloped in an herbaceous, creamy, cheesy mushroom sauce.
Serve immediately, optionally garnished with extra Parmigiano and fresh herbs for added flavor and presentation. This makes a filling main course that showcases mushrooms in a balanced, creamy pasta preparation.
Ingredients
- 1 pound pappardelle pasta
- 1 tablespoon olive oil
- ½ onion chopped
- 1 clove garlic minced
- 8 ounces mushrooms variety of choice, sliced
- ½ tablespoon fresh thyme crushed, or dried thyme
- ½ tablespoon rosemary crushed, fresh or dried
- ¼ cup mascarpone cheese
- ¼ cup Parmigiano Cheese grated
- 1 cup heavy cream
- salt to taste
- black pepper to taste
- herbs extra, for garnish
Instructions
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the onion and sauté until soft and translucent; about 5-6 minutes. Add the garlic and cook for another minute. Add the chopped mushrooms, herbs, and salt and pepper to taste.
- Continue to cook until soft; 7-8 minutes. Stir in the mascarpone until melted. Pour in the cream and add the grated Parmigiano cheese and cook for 2-4 minutes until the cream is slightly reduced. Remove from heat.
- Bring a large pot of water to boil. Generously salt the water and taste it. It should taste salty like the sea. Cook the pappardelle until al dente. Reserve 1/4 cup of the pasta water before draining the pasta (you won't use it all).
- Drain the pasta. Add the cooked pasta to the mushroom sauce along with a tablespoon or two of pasta water. Heat until liquid has reduced (1-2 minutes) and stir until well combined. Serve hot with more Parmigiano Reggiano if desired. Mangia!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 69g | 23% |
| Protein | 18g | 36% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 145mg | 48% |
| Sodium | 121mg | 5% |
| Potassium | 440mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 992IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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