Creamy Mushroom Pappardelle (Pappardelle con Funghi)
This Creamy Mushroom Pappardelle (Pappardelle con Funghi) is a cozy winter delight, featuring thick ribbons of pappardelle coated in a rich mushroom sauce with garlic, cream, herbs, and Parmigiano Reggiano. It’s quick and satisfying, ready in just 20 minutes for a simple yet decadent meal that’s perfect for any night.
Servings: 4 servings
Calories: 582kcal
Equipment
Ingredients
- 1 lb pappardelle pasta
- 1 Tablespoon extra virgin olive oil
- ½ onion chopped, I used Sweet, you could also use Vidalia or white onion
- 2 cloves garlic minced
- 8 oz mushrooms sliced ( I used Baby Bella)
- ½ Tablespoom fresh thyme just the leaves
- 1 Tablespoon fresh rosemary chopped just the leaves
- ¼ cup mascarpone cheese
- 1 cup heavy cream
- ¼ cup grated Parmigiano Reggiano you could also use Grana Padano or a good quality pecorino, plus more for serving
- ½ teaspoon sea salt add more to taste
- ½ teaspoon freshly ground black pepper add more to taste
- Extra herbs as garnish
Instructions
Start the mushroom cream sauce:
- In a large skillet, heat some extra virgin olive oil over medium heat. Sauté the onions until they're soft and translucent, about 5-6 minutes.
- Add garlic and cook for another minute.
- Toss in the chopped mushrooms and stir.
- Add in the fresh herbs and stir to combine.
- Let the mushrooms get a little color and cook up with the onions, garlic and herbs.
- Once the mushrooms get a little color, season with salt and pepper. Let it cook for about 5-8 minutes.
Boil pasta water:
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook the pasta until just before al dente. Reserve some of the starchy pasta water.
Continue making the creamy mushroom sauce:
- Add the mascarpone to the skillet and stir until it melts.
- Next, pour in the cream and stir to combine with the mushrooms and mascarpone.
- Add in the grated Parmigiano. Let it cook for 2-4 minutes, reducing the cream slightly.
Drain pasta and combine with sauce:
- Add the pasta that is drained just before it's al dente to the mushroom sauce along, and if needed, a bit of the pasta water. Cook for 1-2 minutes, stirring to coat the pasta strands nicely with the creamy sauce.
Plate up the pasta:
- Serve hot, topped with extra Parmigiano sprinkled on top, if you like.
Notes
Nutrition
Calories: 582kcal | Carbohydrates: 26g | Protein: 16g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 342mg | Potassium: 540mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1148IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 3mg