Mushroom Pappardelle

Fall in love with Creamy Mushroom Pappardelle with this 30-minute recipe. The browned mushroom cream sauce is so tasty it will have you licking your plate.

Mushroom Pappardelle on a plate with a fork.
  • This creamy mushroom pappardelle is rich and indulgent, making it the perfect comfort food for a cozy night, thanks to all its savory goodness.
  • Guys, it’s a 30-minute dish – perfect for mid-week mayhem.
  •  You can add various vegetables, herbs, or proteins to this dish to make it your own and adapt it to your taste.
  • Creamy mushroom pappardelle is a dish that everyone will love.
  • Creamy mushroom pappardelle tastes even better the next day, making it a great option for meal prep or leftovers.
Ingredients for Mushroom Pappardelle Pasta laid out on a kitchen countertop, including Pappardelle noodles, oil, onion, coarse salt, brown mushrooms, butter, all-purpose flour, broth, heavy cream, black pepper, fresh parsley.

Ingredients For This Recipe

  • Pappardelle noodles: This wide and flat pasta is perfect for holding the creamy mushroom sauce. You can also substitute it with other flat pasta like fettuccine or tagliatelle.
  • Oil: Use any neutral oil like olive oil.
  • Onion: Yellow onion can be used in this recipe. It provides a sweet and savory flavor to the dish.
  • Coarse salt for seasoning (and a little splash of soy sauce – see notes)
  • Brown mushrooms: Choose brown mushrooms like cremini, baby bella, or shiitake for a deeper and richer flavor. They also give a nice color to the sauce, like the first image in this post (and in the recipe card). My videographer shot the recipe and additional photos using white mushrooms, which makes a lighter-colored dish (still delicious, but not as rich in color!)⁠
  • Butter: Gives a rich and silky texture to the sauce.
  • All-purpose flour: Use all-purpose flour to thicken the sauce and make it creamy.
  • Broth: You can use chicken, mushroom, or vegetable broth as a base for the sauce. The mushroom broth will enhance the mushroom flavor.
  • Heavy cream: Heavy cream is the key ingredient that makes the sauce creamy and rich. You can use half-and-half or milk as a substitute, but the sauce won’t be as creamy.
  • Black pepper: Freshly ground black pepper adds mild heat and depth of flavor to the dish.
  • Fresh parsley: Fresh parsley adds a pop of color and freshness to the dish. You can also use other herbs like thyme or rosemary.
Pappardelle is cooked in boiling water and a dutch oven is preheated over high heat for 5 minutes before adding mushrooms for browning.

How To Make Mushroom Pappardelle

  1. Cook pappardelle in a large pot of boiling, salted water according to package instructions (usually about 9-11 minutes).
  2. Meanwhile, preheat a large dutch oven over high heat for 5 minutes until very hot (this ensures the mushrooms are brown before they lose moisture, which would cause them to be pale and soft instead of crispy and browned).
Mushrooms and salt are added to the hot pan with oil, and left to cook undisturbed for a few minutes until they get a nice golden sear. They are then stirred and cooked until all mushrooms are well-browned, and most of the moisture has evaporated, up to 10 minutes.
  1. Add oil to the hot pan, and it is hot enough when it thins out and appears to shimmer.  Add the mushrooms and 1 tsp salt. Stir once, then let cook undisturbed for a few minutes to get a nice, golden sear. Stir, and continue cooking until all mushrooms are well browned, and most of the moisture has evaporated, up to 10 minutes. Add onion and reduce heat to medium-low. Cook until soft, about 5 minutes, stirring frequently.
  2. Stir in butter to melt, then add flour and let it cook for one minute, stirring constantly.
Onion is added and cooked until soft, about 5 minutes, with frequent stirring. Butter is stirred in to melt, and flour is added and cooked for one minute while stirring constantly.
  1. Slowly stream in the broth, whisking continuously to avoid lumps. Increase heat to medium-high to bring it to a boil. Once it starts to thicken, add cream, pepper, and ¼ tsp more salt. Taste and add more salt as needed (2 tsp more if using unsalted broth).
  2. Serve over cooked pappardelle.
The mixture is brought to a boil after slowly streaming in the broth while whisking continuously to avoid lumps. Cream, pepper, and ¼ tsp more salt are added once it starts to thicken.

Make Ahead Instructions

You can cook the pasta in advance if you like and then just make up the sauce when you’re ready to serve the dish.

Storage Instructions

Store leftovers: If you have any leftovers, transfer them to an airtight container and store them in the refrigerator for up to 3 days.

Reheat: To reheat the pasta and sauce, you can either reheat them separately or together. If reheating separately, place the pasta in a pot of boiling salted water for about 1-2 minutes until heated through. 

Then, heat the mushroom sauce in a separate saucepan over medium heat, stirring occasionally until heated through. If reheating together, combine the pasta and mushroom sauce in a large skillet and heat over medium heat until heated through.

Freezing: You can also freeze creamy mushroom pappardelle for later. Let the pasta and sauce cool down to room temperature, then transfer them to a freezer-safe container or ziplock bag. Label the container with the date and freeze for up to 2 months.

Thawing: To thaw frozen creamy mushroom pappardelle, transfer the container to the refrigerator and let it thaw overnight.

Variations

If you want to use this (already perfect) recipe as a base, you can. 

  • Truffle addition: Add a touch of truffle oil to the creamy mushroom sauce to fancy up this classic dish.
  • Creamy Mushroom and Bacon Pappardelle: Fry up some bacon and add it to the creamy mushroom sauce for a salty and savory twist on this classic dish.
  • Lemon Mushroom Pappardelle: Brighten up the dish with a squeeze of fresh lemon juice and a sprinkle of lemon zest, which pairs perfectly with the earthy mushrooms.
  • Pesto: Mix some fresh basil pesto into the creamy mushroom sauce for a burst of herbaceous flavor.
  • Spinach: Add some wilted spinach to the creamy mushroom sauce for a nutritious and tasty twist.
  • Vegan version: Use a dairy-free cream alternative and omit any animal products for a delicious vegan version of this dish.
  • Add in some chicken: Add some cooked chicken to the dish for a protein-packed twist on this classic pasta dish.

What Is the Difference Between Tagliatelle and Pappardelle?

Tagliatelle and pappardelle are both types of Italian pasta commonly used in various dishes, but they have some differences.

Tagliatelle is a type of long, flat pasta that is similar in shape to fettuccine. It is typically around 6-8mm wide and has a slightly curved, ribbon-like shape. Tagliatelle is often served with meat-based sauces such as Bolognese, but it can also be used in other dishes such as carbonara or seafood pasta.

Pappardelle, on the other hand, is a wider and thicker pasta than tagliatelle. It is typically around 12-15mm wide, with a long, flat shape similar to tagliatelle. Pappardelle is typically served with rich and hearty sauces such as ragù, as the wider noodles can hold the sauce better than thinner pasta varieties.

Overall, while both tagliatelle and pappardelle are similar in shape, pappardelle is wider and thicker, making it more suitable for dishes with rich, heavy sauces. Tagliatelle is more versatile and can be used in a wider range of dishes.

What Is Pappardelle Pasta Used For?

Pappardelle pasta is a wide, flat, ribbon-like pasta that is often used in Italian cuisine. 

Due to its broad shape and substantial thickness, pappardelle is particularly well-suited to hearty meat-based sauces and ragùs, as well as creamy and rich sauces.

Its large surface area allows it to absorb and hold onto a lot of sauce, making it a great choice for dishes where the pasta is the main focus.

Creamy Mushroom Pappardelle plated in a white bowl over a white cloth, accompanied by a small bowl of black pepper on the side.

How To Cook Pappardelle Pasta?

Here’s how to cook pappardelle pasta:

  1. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water.
  2. Add the pappardelle pasta to the boiling water and stir gently to prevent it from sticking together.
  3. Cook the pasta until it is al dente (firm but not hard). Check the package instructions for the recommended cooking time, which can vary depending on the brand.
  4. Once the pasta is cooked to your liking, use a slotted spoon or a pasta strainer to remove it from the pot and transfer it to a large bowl or serving dish.

Note: It’s important not to overcook pappardelle pasta, as it can become mushy and lose its texture.

The pappardelle pasta is cooked in boiling salted water until al dente

FAQs

What is pappardelle in English?

Pappardelle refers to a broad flat ribbon pasta.

Can you substitute fettuccine for pappardelle?

While fettuccine is similar in shape to pappardelle, it is not a perfect substitute. Fettuccine is thinner and narrower than pappardelle, so it won’t hold as much sauce and may not provide the same texture. However, in a pinch, you could use fettuccine as a substitute for the pappardelle.

What is mushroom pappardelle?

Mushroom pappardelle is a dish made with pappardelle pasta and a sauce that includes mushrooms. The mushrooms are typically sautéed with garlic, onions, and herbs, and then combined with a creamy or tomato-based sauce. The dish can also be vegan or vegetarian by using non-dairy cream or omitting animal products.

Which mushrooms are best for pasta?

There are several types of mushrooms that work well in pasta dishes, including cremini, baby bella, shiitake, oyster, and portobello mushrooms. 

Each type has a unique flavor and texture, so it’s best to choose mushrooms that complement the other ingredients in your pasta dish. 

For example, shiitake mushrooms have a meaty texture and work well in savory, umami-rich sauces, while oyster mushrooms have a delicate flavor that pairs well with lighter sauces.

Pro Tips And Tricks 

  • I love the “meatball” look of using whole mushrooms, but it is really key to cook them for a long time to brown and release their moisture. This ensures a gorgeous, rich umami flavor and a meaty texture (not spongy, bouncy or otherwise raw-mushroom-y.)
  • Preheat a large dutch oven over high heat for 5 minutes until very hot (this ensures the mushrooms brown before they lose moisture, which would cause them to be pale and soft instead of crispy and browned). ⁠
  • Use the cream of your choice: For a truly creamy and luxurious sauce, use heavy cream. This will give your sauce a silky texture and rich flavor. Because there’s no acid that would cause curdling, however, you could swap in half-and-half cream or milk for a lighter version.
  • I recommend you use brown mushrooms or baby bellas for the rich, beautiful brown color shown in the photo in the recipe card. My videographer shot the recipe using white mushrooms, which makes a lighter-colored dish (still delicious, but not as lustrous!)⁠
  • Secret ingredient: a little splash of soy sauce is my favorite secret weapon for adding rich color to brown sauces and an extra layer of umami. Taste your sauce and instead of adding more salt, try adding little splashes of soy sauce until it tastes properly seasoned (no more than a tablespoon.

What To Serve It With

As mushroom pappardelle is a super rich and creamy Italian recipe, it can be served with lighter and more refreshing like this fresh peach caprese salad. You need a side of something light like this watermelon and goat’s cheese dish to take the edge off of all that dreamy, creamy richness.

Try a crunchy kale caesar salad as a crunchy accompaniment or a bright strawberry salad with rhubarb dressing.

Other Cozy Pasta Recipes You Won’t Want To Miss

Mushroom Pappardelle on a plate with a fork.

Creamy Mushroom Pappardelle

Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Dinner
Italian
Keyword Creamy Mushroom Pappardelle, Pappardelle Pasta with Mushrooms, Pappardelle with Mushroom Cream Sauce

Ingredients
 
 

  • 1 lb pappardelle noodles
  • 4 tbsp oil ⁠
  • 1 large onion minced ⁠
  • 2 tsp coarse salt⁠
  • 1 ½ lbs brown mushrooms like cremini, baby bellas or shitake ⁠
  • 2 tbsp butter⁠
  • ¼ cup all-purpose flour⁠
  • 4 cups broth chicken, mushroom or veggie⁠
  • ½ cup heavy cream ⁠
  • ¼ tsp black pepper⁠
  • Minced fresh parsley to serve

Instructions
 

  • Cook pappardelle in a large pot of boiling, salted water according to package instructions (usually about 9-11 minutes).
  • Meanwhile, preheat a large dutch oven over high heat for 5 minutes until very hot (this ensures the mushrooms brown before they lose moisture, which would cause them to be pale and soft instead of crispy and browned). ⁠
  • Add oil to the hot pan and when the oil thins out and appears to shimmer, it is hot enough. Add the mushrooms and 1 tsp salt. Stir once, then let cook undisturbed for a few minutes to get a nice, golden sear. Stir, and continue cooking until all mushrooms are well browned and most of the moisture has evaporated, up to 10 minutes. Add onion and reduce heat to medium-low. Cook until soft, about 5 minutes, stirring frequently.
  • Stir in butter to melt, then add flour and let it cook for one minute, stirring constantly.
  • Slowly stream in the broth, whisking continuously to avoid lumps. Increase heat to medium-high to bring it to a boil. Once it starts to thicken, add cream, pepper, and ¼ tsp more salt. Taste and add more salt as needed (2 tsp more if using unsalted broth).
  • Serve over cooked pappardelle.

Video

Notes

  • I recommend you use brown mushrooms or baby bellas for the rich, beautiful brown color shown in the photo in the recipe card. My videographer shot the recipe using white mushrooms, which makes a lighter-colored dish (still delicious, but not as lustrous!)⁠
  • Secret ingredient: a little splash of soy sauce is my favorite secret weapon for adding rich color to brown sauces and an extra layer of umami. Taste your sauce and instead of adding more salt at the, try adding little splashes of soy sauce until it tastes properly seasoned (no more than a tablespoon.
  • What can you use instead of heavy cream? For a truly creamy and luxurious sauce, use the full-fat cream. But because there’s no acid that would cause curdling, you could choose to swap in half-and-half cream or milk for a lighter version.
  • Make sure your Dutch oven is super hot before adding in the mushrooms to get the full flavor and color of the browning reactions.
  • Use a whisk when adding the broth to the flour/butter mix to avoid and unwanted lumps.
  • To make it vegan, swap in plant-based butter and barista oat milk in place of the butter and regular cream.

Nutrition

Calories: 534kcalCarbohydrates: 67gProtein: 15gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 96mgSodium: 1470mgPotassium: 746mgFiber: 4gSugar: 6gVitamin A: 799IUVitamin C: 1mgCalcium: 67mgIron: 2mg
Keyword Creamy Mushroom Pappardelle, Pappardelle Pasta with Mushrooms, Pappardelle with Mushroom Cream Sauce

Last Updated on May 23, 2023 by Jennifer Pallian BSc, RD

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Olivia
Olivia
8 months ago

5 stars
The rich, browned mushroom cream sauce was so irresistible, I couldn’t resist licking my plate clean.

Marley
Marley
9 months ago

Yum! This Mushroom Pappardelle is delicious! Great weeknight dinner recipe.

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