This simple yet delicious mushroom pappardelle recipe is perfect for a quick weeknight meal. With just a handful of quality ingredients and minimal prep time, you can enjoy a tasty and satisfying Italian pasta dish in just 30 minutes.
I cannot think of another easy meal I love more than pappardelle with mushrooms. Pappardelle is such a tasty pasta since it has a toothsome bite, sauce clings to it beautifully and it has so much flavor because it is an egg-based pasta.
This recipe was inspired by a dish I had at a little trattoria in Italy. This dish is also about my love for garlic, mushrooms, and this type of pasta which is probably why I ordered the dish when I was in Italy 🙂 I also make a side of Italian mushrooms with garlic which is a family favorite. This recipe is a combination of the dish that I had in Italy and the mushrooms and garlic side dish I make, and it is delicious.
This pasta is really easy to make during the week but I think, once you try it, you will want to entertain with it too 🙂
Ingredients
Here is what you will need with the full ingredients list at the bottom:
- Pappardelle pasta: This is an egg-based wide noodle Italian pasta. If you cannot find this, you can use any wide noodle egg pasta.
- Cremini Mushrooms
- Fresh Garlic
- Italian White Wine: I like Gavi or Pinot Grigio.
- Olive Oil: extra virgin olive oil or regular olive oil will work.
- Unsalted Butter
- Kosher Salt And Pepper
How to Make
This is a simple Italian pasta and that means the steps are simple too!
- Saute mushrooms: To ensure the mushrooms do not get tough, in a large pan, cook them on their own with no salt or other ingredients. Let the mushrooms get a nice golden color.
- Add the garlic: Once the mushrooms are cooked, add the garlic and cook for about 2 minutes.
- Reduce the wine: Add your white wine, salt, and pepper, and reduce the liquid by half.
- Simmer: The last step for the mushroom sauce is to add the butter and bring to a gentle simmer.
- Cook the pappardelle: Cook the pasta in a large pot of boiling water with salt until just al dente according to the manufacturer's instructions.
- Toss: Drain the pasta (reserve about one cup) then add it to the pan with the mushroom sauce and gently toss together for one minute. If the pasta looks too dry, add a little bit of the pasta water.
- Top With Parmesan!
Make Ahead, Storage, And Reheating
This pasta is AMAZING as leftovers. All you have to do is store the cooled pasta in an air-tight container in the fridge. It lasts for 3-4 days this way.
Since the sauce is very light, the pasta will drink a lot of it during storage. So, I like to add a little olive oil to the pasta when I reheat it. The best way to reheat the pasta is to add it to a bowl, add some olive oil, and cover it with a damp paper towel. Heat on medium heat in the microwave for about 1-2 minutes.
Variations
Here are some ideas to change up this easy pasta recipe to use what you have on hand:
- Use different mushrooms: Shitake, button mushrooms, and oyster mushrooms are all good choices. You can even use portabella mushrooms but just make sure to remove the black gills of the mushroom first so the pasta sauce does not get too dark from the color.
- Add a little pancetta or bacon: A nice meat addition like Italian bacon would be wonderful. If you have just bacon fat lying around, go ahead and use that for flavor. Just add it in when you are cooking the mushrooms.
- Add in leafy greens: I always love adding spinach or Swiss chard to my pasta dishes if I have it around. Both of these wilt down beautifully and do not distract from the flavors of pasta dishes.
- Use broken-up lasagna noodles: If you cannot find pappardelle, I have found the next best thing is to break up dried lasagna noodle sheets and cook those. It gives a nice toothsome bite like the pappardelle does. If that is not an option, fettuccine will work too.
Tips
- Salt the water: In my Italian family, I was taught to salt the water to make it as salty as the ocean. It really makes the pasta taste so much better.
- Do not salt the mushrooms until they are done cooking: Mushrooms can become tough very easily if they are seasoned during cooking. To avoid this, add the salt after they cook.
FAQS
If you are looking for a wine to pair with this pasta, a dry white Italian wine goes really nicely. Italian Gavi or Pinot Grigio are great options.
Pappardelle comes from the Italian word pappare which means to devour or gobble up.
Yes, most pappardelle pasta is made with eggs. While there are some exceptions with different pasta manufacturers, it is usually an egg-based pasta.
More Mushroom Recipes
Mushroom Pappardelle With White Wine And Garlic
Ingredients
- 16 ounces Pappardelle
- 16 ounces Whole Baby Bella Mushrooms cut in half and cleaned
- 1 cup Dry Italian white wine like pinot grigio
- ½ cup Parmesan cheese grated
- 6 cloves Garlic finely diced
- 4 tablespoon Unsalted butter
- 3 tablespoon Olive oil
- 1 teaspoon Kosher salt plus more to taste
- ⅛ teaspoon Black pepper
Instructions
- Bring a large pot of water to a boil.
- In a large saucepan over medium heat, add the olive oil.3 tablespoon Olive oil
- Now add the mushrooms and stir to coat them in the olive oil and cook for about 5 minutes.16 ounces Whole Baby Bella Mushrooms
- Add garlic, then mix well and cook for about 2 minutes.6 cloves Garlic
- Add the wine, salt and pepper, bring to a simmer and reduce the liquids by half, about 5 minutes.1 cup Dry Italian white wine, 1 teaspoon Kosher salt, ⅛ teaspoon Black pepper
- Add the butter and reduce the heat to low and gently simmer.4 tablespoon Unsalted butter
- When the water is boiling, add the pappardelle and cook until al dente according to the manufacturer's instructions.16 ounces Pappardelle
- When ready, drain the pasta and reserve 1 cup of pasta water.
- Add the pasta to the pan with the mushrooms and gently toss for one minute.
- Taste for any additional seasoning.
- Serve immediately with Parmesan on top.½ cup Parmesan cheese
Meg
My family loved this!