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Creamy Mushroom Pappardelle

A comforting pasta dish featuring wide pappardelle noodles enveloped in a rich and creamy mushroom sauce, perfect for cozy dinners or gatherings with friends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 lb pappardelle noodles Thick and wide, these noodles soak up the sauce beautifully.
  • 4 tbsp oil (olive oil recommended for flavor)
  • 1 large onion (minced) Sweet and aromatic, it forms the base of our sauce.
  • 2 tsp coarse salt Essential for seasoning the dish.
Mushrooms and Sauce Ingredients
  • 1.5 lbs brown mushrooms (cremini, baby bellas, or shiitake) Choose high-quality, fresh mushrooms for the best flavor.
  • 2 tbsp butter Adds richness and depth.
  • 1/4 cup all-purpose flour To help thicken the sauce.
  • 4 cups broth (chicken, mushroom, or veggie) Use low-sodium broth for better control over saltiness.
  • 1/2 cup heavy cream The key to creaminess!
  • 1/4 tsp black pepper For a hint of warmth.
  • Minced fresh parsley (to serve) A pop of color and freshness on top.

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a rolling boil. Add the pappardelle noodles and cook according to package instructions (usually about 9-11 minutes) until al dente.
Sautéing the Mushrooms
  1. While the pasta is cooking, heat a large Dutch oven over high heat for about 5 minutes.
  2. Add the oil; when it shimmers, add the mushrooms and 1 tsp of salt.
  3. Stir once, then let them cook undisturbed for a few minutes to achieve a beautiful golden brown. Continue cooking until most moisture evaporates, about 10 minutes.
Making the Sauce
  1. Lower the heat to medium-low and add the minced onion. Cook for about 5 minutes, stirring frequently until softened.
  2. Stir in the butter to melt. Then add the flour, cooking for one minute while constantly stirring.
  3. Gradually whisk in the broth, ensuring there are no lumps. Increase the heat to medium-high until it begins to boil and thicken.
  4. Once thickened, stir in the heavy cream, black pepper, and an additional ¼ tsp salt. Taste the sauce and adjust the salt as needed.
Combining and Serving
  1. Drain the pappardelle and mix it gently with the creamy mushroom sauce.
  2. Top with fresh parsley for a beautiful finish.
  3. Serve immediately and watch as everyone swoons over your culinary skills!

Notes

Opt for fresh, organic mushrooms when possible to enhance flavor. You can substitute pappardelle with fettuccine or tagliatelle if needed. For a vegan version, swap heavy cream with coconut milk and use vegetable broth.