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!
- 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
- ⅓ 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