Mushroom Pappardelle Pasta

5 from 13 votes

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

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 719.17kcal

Author: Jamie

Ingredients

6 oz fresh or dried pappardelle noodles
150 g shimeji mushrooms (or cremini, oyster, or a wild mushroom mix)
4 Tablespoons olive oil divided
¼ cup onions finely diced
4 cloves garlic finely minced
½ cup chicken stock (or vegetable stock)
¼ cup heavy cream at room temperature
1 cup reserved pasta water
¾ cup shredded parmesan cheese freshly grated
⅓ cup green peas fresh or frozen
salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil for the pasta.
Heat a large pan over high heat and add 3 tablespoons of oil. Once the pan is hot, add the mushrooms in a single layer and leave them to brown undisturbed for 2 to 3 minutes. Flip and brown the other side for another 2 minutes, until golden and crisp at the edges. Season with a pinch of salt, then set aside.
Lower the heat to medium and add the remaining 1 tablespoon of oil to the same pan. Saute the onions and garlic until softened and fragrant, about 2 minutes. Once the garlic starts to turn golden, add the chicken stock and cream. Season with salt and pepper and let it simmer gently.
Cook the pappardelle in the boiling water until just before al dente. Reserve 1 cup of pasta water, then drain.
Add the drained pasta to the sauce and toss over medium heat so the noodles finish cooking in the sauce. Add the peas. Splash in reserved pasta water as needed to loosen the sauce to a silky consistency.
Top with the seared mushrooms and serve with freshly shredded parmesan.

Notes

Mushrooms: Any firm, flavorful mushroom works. Cremini, oyster, and shiitake all sear well. Avoid plain white button mushrooms, which release the most water.

Make it vegetarian: Use vegetable stock in place of chicken stock.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or pasta water. Cream sauces do not freeze well.

Keep the sauce smooth: Bring the cream to room temperature and add it over low heat so it does not curdle.

Nutrition