If you’re craving a comforting yet restaurant‑quality pasta dish, this Creamy Pappardelle with Mushroom Sauce is the perfect choice. Wide ribbons of tender pappardelle are tossed in a velvety mushroom sauce infused with garlic, herbs, and cream. Each bite delivers earthy depth and luxurious texture, making it ideal for weeknight dinners or special occasions.
This Italian‑inspired recipe is naturally vegetarian, packed with umami, and made with simple pantry staples. Whether you’re cooking for family or entertaining guests, this dish never fails to impress.
🌟 Why You’ll Love This Recipe
- Elegant yet easy—ready in under an hour.
- Rich umami flavor—mushrooms bring bold, earthy notes.
- Creamy & comforting—the perfect balance of pasta and sauce.
- Vegetarian‑friendly—hearty enough without meat.
- Simple ingredients—minimal effort, maximum taste.
🛒 Ingredients
- 12 oz (340 g) pappardelle pasta
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 16 oz (450 g) mixed mushrooms (cremini, shiitake, or portobello), sliced
- 1 cup vegetable broth (or chicken broth)
- ½ cup heavy cream
- 2 tbsp butter
- ½ tsp dried thyme (or 1 tsp fresh thyme)
- Salt & freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese, plus more for garnish
- Fresh parsley, chopped, for garnish
👩🍳 Step‑by‑Step Instructions
- Cook Pasta—Bring a large pot of salted water to a boil. Cook pappardelle until al dente. Reserve 1 cup pasta water, then drain.
- Sauté Aromatics—Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute.
- Brown Mushrooms—Add mushrooms and cook 8–10 minutes until golden and fragrant.
- Deglaze & Simmer—Pour in broth, scraping up browned bits. Simmer for 5 minutes.
- Make Sauce Creamy—Lower heat, stir in cream, butter, and thyme. Simmer gently for 5 minutes until slightly thickened. Season with salt and pepper.
- Combine Pasta & Sauce—Toss pappardelle with sauce, adding reserved pasta water as needed.
- Finish & Serve – Stir in Parmesan until melted. Garnish with parsley and extra cheese. Serve immediately.
💡 Pro Tips
- Use a mix of mushrooms for deeper flavor.
- Don’t overcrowd the pan—mushrooms brown best with space.
- Pasta water helps create a glossy, restaurant‑style sauce.
- Freshly grated Parmesan melts better than pre‑shredded.
🔄 Variations & Substitutions
- Vegan Option – Use plant‑based cream and butter, and skip Parmesan.
- Extra Greens—Add spinach or kale at the end.
- Truffle Upgrade – Finish with truffle oil or truffle salt.
- Protein Boost – Add crispy bacon or grilled chicken.
🧊 Make-Ahead & Storage
- Make Ahead—Sauce can be prepared 1 day in advance.
- Refrigerate—Store leftovers in an airtight container for up to 3 days.
- Reheat—Warm gently on the stovetop with a splash of cream or water.
- Freeze—Freeze sauce only (without pasta) for up to 2 months.
🍴 Serving Ideas
- Warm garlic bread or focaccia
- Fresh arugula or mixed green salad
- Roasted vegetables for balance
- Sparkling water or a light red wine
📊 Nutrition (per serving, estimate)
- Calories: 520 kcal
- Protein: 14 g
- Carbohydrates: 65 g
- Fat: 22 g
- Fiber: 4 g
🏆 Final Thoughts
This Creamy Pappardelle with Mushroom Sauce is timeless comfort food with rich Italian flavors. Velvety sauce, tender pasta, and earthy mushrooms make it a dish you’ll return to again and again. Simple, satisfying, and undeniably delicious.
