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.

Ingredients

Units Scale

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

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

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.

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