Home Main Dishes Mushroom Pappardelle Pasta Recipe

Mushroom Pappardelle Pasta Recipe

by Jamie

Try this mushroom pappardelle pasta recipe! Seared mushrooms, fresh green peas, and tender pappardelle noodles in a light cream sauce. Perfect for dinner!

mushroom pappardelle pasta recipe on white plate and garlicThis mushroom pappardelle pasta recipe has green peas, pan fried mushrooms, cheese, and homemade pappardelle noodlesPan fried shimeji mushrooms have a crispy golden texture that contrasts with the wonderful chewy, meatiness of the mushroom and the tender pappardelle. You can use any mushrooms for this recipe but I’m partial to shimeji for their texture.

mushroom pappardelle pasta recipe on white plate

Try this easy Fresh Pasta Recipe I used for this recipe!

six nests of fresh pasta dough on parchment paper

Check out this Fresh Pasta Recipe!

Tips for Mushroom Pappardelle Pasta Recipe:

To get your mushrooms perfectly seared, start with a hot pan.  Heat your pan over high heat and add a generous amount of oil.  Don’t add too many mushrooms at once since you want them to lay as a single layer. If your mushrooms overlap each other, they’ll start steaming and release a lot of liquid instead of searing and getting that perfect golden exterior.

shimeji mushrooms cooking in a pan shimeji mushrooms cooking in a panTo prevent your cream from curdling, lower your heat and add the cream a little at a time.  It also helps to bring your cream to room temperature. When adding your noodles, I take them out when they’re just slightly undercooked and I finish cooking them with the sauce.  If it starts to get dry, add in 1/4 cup of pasta water at a time until it reaches the right consistency.

cream sauce in a pan mushroom pappardelle pasta in a panAdd your fresh or frozen peas towards the end so they keep their bright green color. Lastly, add your crispy seared mushrooms right before serving so they keep their texture. Enjoy!

mushroom pappardelle pasta

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mushroom pappardelle pasta recipe on white plate and garlic

Mushroom Pappardelle Pasta

Try this mushroom pappardelle pasta recipe! Seared mushrooms, fresh green peas, and tender pappardelle noodles in a light cream sauce. Perfect for dinner!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 719.17kcal


  • 6 oz fresh or dried pappardelle noodles
  • 150 g shimeji mushrooms
  • 4 Tablespoons olive oil
  • ¼ cup onions finely diced
  • 4 cloves garlic finely minced
  • ½ cup chicken stock
  • ¼ cup heavy cream
  • 1 cup reserved pasta water
  • ¾ cup shredded parmesan cheese
  • cup green peas fresh or frozen
  • salt and pepper to taste


  • Heat a pan over high heat and add 3 Tablespoons of oil. Once the pan is hot, add your mushrooms as a single layer and leave it to brown. After about 2 - 3 minutes, flip your mushrooms to brown the other side. Set aside.
  • Lower your pan to medium heat, add 1 Tablespoon of oil, and saute the onions and garlic. Once the garlic starts to brown, add the chicken stock and cream. Season with salt and pepper.
  • Cook your pasta in boiling salted water until it's al dente and reserve 1 cup of the pasta water.
  • Add your cooked pasta to your cream sauce and toss together over medium heat. Add the peas. Add some of the pasta water as necessary to thin the sauce.
  • Top with your Shimeji mushrooms and serve with shredded parmesan cheese.


Calories: 719.17kcal | Carbohydrates: 73.78g | Protein: 23.45g | Fat: 36.61g | Saturated Fat: 8.43g | Cholesterol: 18.8mg | Sodium: 494.99mg | Potassium: 387.88mg | Fiber: 4.42g | Sugar: 5.7g | Vitamin A: 380.13IU | Vitamin C: 13.01mg | Calcium: 330.76mg | Iron: 2.04mg
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1 comment

Hannah September 8, 2019 - 3:17 pm

5 stars
Nothing beats a fresh pasta dish! The mushrooms and peas are such a great flavor combo!