Image of the recipe dish

Creamy Mushroom Pappardelle

Tuscany,

By PastaWithGiovanni

1

Last edited: 22:52, 09-03-2025

About This Recipe

This Creamy Mushroom Pappardelle is a true Tuscan classic, perfect for a cozy dinner. The thick, wide pappardelle pasta is coated in a velvety sauce made from wild mushrooms, cream, and a touch of white wine. It’s a dish that highlights the natural beauty and flavors of the Tuscan countryside, with the mushrooms bringing an earthy depth to each bite. Simple yet indulgent, it’s a dish you'll return to again and again.

Ingredients

Serves: 4

Time: 30 mins

  • 400g (14 oz) pappardelle pasta
  • 300g (10 oz) mixed mushrooms (porcini, cremini, or chanterelles)
  • 2 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup vegetable broth (or chicken broth)
  • 1 tbsp fresh thyme (chopped)
  • 1/4 cup grated Parmesan
  • Salt and black pepper (to taste)
  • Fresh parsley (chopped, for garnish)

    • Method

    1. Cook the Pappardelle: Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water.

    2. Sauté the Mushrooms: Heat olive oil in a large pan over medium heat. Add the garlic and sauté for 1 minute until fragrant.
      Add the mushrooms to the pan and cook for 5-7 minutes, or until softened and golden brown.

    3. Make the Sauce: Pour in the white wine and let it reduce for 2-3 minutes.
      Add the vegetable broth and heavy cream. Stir to combine, and let the sauce simmer for 3-4 minutes until it thickens. Season with salt, pepper, and fresh thyme.

    4. Combine Pasta and Sauce: Add the cooked pappardelle to the pan, tossing to coat in the creamy mushroom sauce. Add a bit of reserved pasta water if needed to help coat the pasta.

    5. Serve: Sprinkle with grated Parmesan and fresh parsley. Serve immediately and enjoy!

    Comments

    2

    AnnaLovesRisotto on March 15, 2025, 1:16 a.m.

    I have my version of this, but I am keen to see how this compares.

    VincenzoFlavors on March 12, 2025, 3:55 p.m.

    I love mushrooms, as soon as they are in season I will be trying this!