Pappardelle Noodles Recipe
Ingredients
- 12 oz dried pappardelle noodles or fresh if you can find them
- 2 tbsp olive oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 8 oz cremini mushrooms sliced
- 4 oz shiitake mushrooms sliced (for extra flavor)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley chopped
- Salt and black pepper to taste
- 1/2 tsp dried thyme
- Zest of 1 lemon optional for brightness
Instructions
Prep the Mushrooms and Veggies
- Wipe mushrooms clean. Slice them thinly. Chop onion and mince garlic. Set aside.
Boil the Pasta Water
- Fill large pot with water. Add salt. Bring to a rolling boil over high heat.
Cook the Onions and Garlic
- Heat olive oil in skillet over medium heat. Add chopped onion. Sauté until soft, about 5 minutes.
Add Mushrooms to the Pan
- Stir in garlic and all mushrooms. Cook until they release water and brown. About 8 minutes.
Season the Mushroom Mix
- Sprinkle thyme, salt, and pepper. Stir well. Let flavors blend for 2 minutes.
Make the Creamy Sauce
- Pour in heavy cream. Simmer gently for 5 minutes until thickened. Stir often.
Boil the Pappardelle
- Add pappardelle to boiling water. Cook per package, usually 8-10 minutes. Drain but save 1/2 cup pasta water.
Combine Pasta and Sauce
- Add drained pappardelle to skillet. Toss with sauce. Use pasta water to loosen if needed.
Finish with Cheese and Herbs
- Stir in Parmesan and parsley. Add lemon zest if using. Taste and adjust salt.
Serve Hot
- Divide into bowls. Grate extra cheese on top. Enjoy right away!
Notes
- Use reserved pasta water to make sauce silkier without extra cream.
- Fresh pappardelle cooks faster—watch closely to avoid mush.
- Variation: Add cooked chicken for protein boost.
- Variation: Swap mushrooms for spinach and peas for veggie twist.
- Don't rinse pasta—it keeps starches for better sauce cling.
- Fresh herbs like basil elevate the dish—try it!
- For vegan: Use coconut cream and nutritional yeast instead.