Description

Silky pappardelle pasta coated in a rich, garlicky mushroom cream sauce with earthy herbs and perfectly sautéed mushrooms—comfort food at its most luxurious.

Ingredients

Units Scale

8 oz pappardelle pasta
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 small shallot, finely chopped
8 oz cremini or button mushrooms, sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped (optional)

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Instructions

Bring a large pot of salted water to a boil. Cook pappardelle until al dente, reserve 1/2 cup pasta water, then drain.
In a large skillet, heat olive oil and butter over medium heat. Add garlic and shallot, sauté for 2–3 minutes until fragrant.
Add mushrooms, thyme, and oregano. Cook until mushrooms are soft and golden, about 7–8 minutes.
Pour in the cream and simmer gently for 3 minutes. Stir in Parmesan until melted.
Add cooked pasta and a splash of pasta water to loosen the sauce. Toss gently to coat.
Season with salt and pepper to taste. Garnish with parsley and serve immediately.

Notes

Use a mix of wild mushrooms for more depth of flavor.
Substitute half-and-half for a lighter version of the sauce.
Great with a side of crusty bread or a green salad.

Nutrition

Serving Size: 1 plate
Calories: 540
Sugar: 3g
Sodium: 250mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 13g
Cholesterol: 60mg