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Creamy Mushroom Pappardelle

A comforting and flavorful Italian-inspired dish that features wide pappardelle noodles coated in a creamy mushroom sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb pappardelle noodles Choose a high-quality brand for the best flavor and texture.
Sauce Base
  • 4 tbsp oil Olive oil works best for sautéing; extra virgin will add more flavor.
  • 1 large onion, minced Sweet onions are preferred, but yellow or white onions will work too.
  • 2 tsp coarse salt Essential for enhancing flavor; adjust based on broth's saltiness.
  • 1.5 lbs brown mushrooms (like cremini, baby bellas, or shiitake) Select fresh, firm mushrooms.
  • 2 tbsp butter Use unsalted butter for better control of salt levels.
  • 1/4 cup all-purpose flour Used to create a roux, thickening the sauce beautifully.
  • 4 cups broth (chicken, mushroom, or veggie) Using homemade or low-sodium varieties will enhance the dish.
  • 1/2 cup heavy cream Substitute half-and-half if desired, though it will be less rich.
  • 1/4 tsp black pepper Freshly cracked pepper works best.
Garnish
  • minced fresh parsley A sprinkle brightens the dish and adds a pop of color.

Method
 

Cooking the Pasta
  1. Begin by bringing a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions (typically 9-11 minutes), until al dente.
Sautéing the Mushrooms
  1. While the pasta cooks, preheat a large Dutch oven over high heat for about 5 minutes. Add the oil and heat until it shimmers. Once hot, add the mushrooms along with 1 tsp of salt. Stir once, then resist the urge to stir again for a few minutes to develop a golden sear. Continue cooking until browned and most moisture has evaporated, about 8-10 minutes.
Making the Sauce
  1. Once mushrooms are browned, add minced onion and reduce heat to medium-low. Cook for about 5 minutes, stirring frequently until soft and translucent.
  2. Stir in the butter until melted, then sprinkle in the flour, stirring constantly for about a minute to create a roux. Slowly stream in the broth while whisking continuously to prevent lumps. Increase heat to medium-high and bring to a gentle boil. Stir in heavy cream and black pepper, adjusting seasoning with salt as necessary.
Combining and Serving
  1. Drain cooked pappardelle, reserving a cup of pasta water. Add the noodles to the sauce, gently tossing to coat. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
  2. Serve immediately, garnished with minced fresh parsley.

Notes

Keep an eye on the mushrooms while sautéing to avoid mushiness. Use fresh ingredients for best flavor. Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.