Garlic Butter Mushroom Pappardelle is a rich, savory pasta dish that brings together wide ribbons of pasta with deeply caramelized mushrooms and a silky garlic butter sauce. Quick to prepare yet refined in taste and texture, it’s an ideal recipe for weeknight dinners, cozy weekends, or casual entertaining.

Why You’ll Love This Recipe

This dish combines the earthiness of mushrooms with the decadence of garlic-infused butter and fresh herbs, creating a restaurant-quality meal with minimal effort. The wide pappardelle noodles hold the sauce beautifully, while the addition of white wine or broth brings balance and depth. It’s comforting, versatile, and vegetarian-friendly—perfect for when you want a satisfying meal without excessive preparation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 8 oz pappardelle pasta
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 14 oz mixed mushrooms (cremini, shiitake, or portobello), sliced
• 1/4 cup dry white wine or vegetable broth
• 1 tbsp soy sauce or tamari
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• Freshly grated Parmesan (optional)

Directions

1. Cook the pappardelle in salted water according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.
2. In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and chopped shallot; sauté until fragrant, about 2 minutes.
3. Add the sliced mushrooms in a single layer and cook undisturbed for 5 minutes to caramelize. Stir and continue to cook until golden and their moisture has evaporated.
4. Deglaze the pan with white wine or broth and add the soy sauce or tamari. Simmer for 2–3 minutes, scraping up any browned bits.
5. Add the cooked pappardelle to the skillet and toss gently to coat in the sauce. Add a splash of reserved pasta water to loosen the sauce if necessary.
6. Season with salt and black pepper to taste, then stir in chopped parsley.
7. Serve warm, topped with freshly grated Parmesan if desired.

Servings and timing

This recipe yields approximately 2 generous servings or 3 lighter portions.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Make it vegan: Use plant-based butter and omit Parmesan or use a vegan cheese alternative.
• Add protein: Stir in cooked chicken, shrimp, or white beans for a more filling version.
• Use other herbs: Swap parsley for thyme, sage, or chives for different herbal notes.
• Change the pasta: Tagliatelle, fettuccine, or linguine can be used if pappardelle is unavailable.
• Add greens: Toss in baby spinach or arugula at the end for a pop of color and freshness.

Storage/Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Reheat in a skillet over medium-low heat with a splash of water or broth to loosen the sauce.
• Freezing: Not recommended, as the pasta and mushrooms may lose their texture after thawing.

FAQs

Can I use other types of mushrooms?

Yes, you can use any combination of mushrooms such as oyster, button, or king trumpet. Mixing varieties enhances the flavor.

What if I don’t have pappardelle?

You can substitute with fettuccine, tagliatelle, or even spaghetti, though wider noodles work best for this sauce.

Is there a non-alcoholic alternative to white wine?

Yes, use vegetable broth with a splash of lemon juice or white wine vinegar for acidity.

Can I make this dish gluten-free?

Absolutely. Use gluten-free pasta and tamari instead of soy sauce to keep it gluten-free.

What can I use instead of soy sauce?

Tamari, coconut aminos, or a pinch of salt can be used depending on dietary needs and flavor preferences.

Can I make this in advance?

Yes, though it’s best enjoyed fresh. If made ahead, store the pasta and sauce separately and combine when reheating.

How do I get the best mushroom texture?

Let the mushrooms sear undisturbed before stirring. This caramelizes them and builds deeper flavor.

Can I add cream to this recipe?

Yes, a splash of heavy cream or crème fraîche can be added after deglazing the pan for a richer version.

Is this dish spicy?

No, but you can add crushed red pepper flakes during cooking if you’d like some heat.

What wine pairs best with this dish?

A dry white wine like Chardonnay or Sauvignon Blanc complements the mushrooms and butter beautifully.

Conclusion

Garlic Butter Mushroom Pappardelle is a deeply flavorful and comforting dish that celebrates the richness of mushrooms and the simplicity of good pasta. Elegant enough for a dinner guest yet easy enough for a weeknight meal, it’s a versatile recipe you’ll want to return to again and again. Whether enjoyed on its own or paired with protein or greens, this pasta offers warmth, depth, and satisfaction in every bite.

Garlic Butter Mushroom Pappardelle

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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Description

Wide ribbons of pappardelle are coated in a luscious garlic butter sauce, paired with deeply caramelized mushrooms and fresh herbs. This earthy, umami-rich pasta dish is elegant, comforting, and simple to make.

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Ingredients

Units USM Scale 1x2x3x

• 8 oz pappardelle pasta
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 14 oz mixed mushrooms (cremini, shiitake, or portobello), sliced
• 1/4 cup dry white wine or vegetable broth
• 1 tbsp soy sauce or tamari
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• Freshly grated Parmesan (optional)

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Instructions

1. Cook pappardelle in salted water according to package instructions. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, heat olive oil and butter over medium heat. Add shallot and garlic; sauté until fragrant, about 2 minutes.
3. Add sliced mushrooms and cook undisturbed for 5 minutes. Stir and continue to cook until mushrooms release their juices and become golden brown.
4. Pour in white wine (or broth) and soy sauce, scraping up any browned bits. Simmer for 2–3 minutes.
5. Add cooked pasta to the pan, tossing gently to combine. Add a splash of reserved pasta water if needed to loosen the sauce.
6. Season with salt and pepper to taste, then toss in chopped parsley.
7. Serve warm, topped with freshly grated Parmesan if desired.

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Notes

• Use a mix of mushrooms for more depth of flavor.
• Vegetable broth makes this dish alcohol-free while keeping it savory.
• To make it vegan, use plant-based butter and omit Parmesan or use a vegan alternative.

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Nutrition

• Serving Size: 1 serving
• Calories: 460
• Sugar: 4g
• Sodium: 550mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 25mg