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mushroom pappardelle pasta recipe on white plate and garlic
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5 from 5 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Italian
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