Garlic Butter Mushroom Pappardelle (Printable Version)

Golden mushrooms and garlic in buttery sauce coat wide pappardelle ribbons, finished with fresh herbs and Parmesan.

# What You’ll Need:

→ Pasta

01 - 14 oz pappardelle pasta
02 - Salt for pasta water

→ Mushrooms

03 - 1 lb mixed mushrooms, sliced
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter

→ Aromatics & Seasonings

06 - 5 cloves garlic, finely minced
07 - 1 small shallot, finely chopped
08 - 1/2 tsp crushed red pepper flakes
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp sea salt
11 - 2 tbsp fresh parsley, chopped
12 - 1 tbsp fresh thyme leaves
13 - 1/4 cup dry white wine or vegetable broth

→ Finishing

14 - 1/2 cup freshly grated Parmesan cheese
15 - Zest of 1 lemon

# Directions:

01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - Add pappardelle and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
03 - Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, about 7-9 minutes.
04 - Stir in shallot, garlic, and red pepper flakes. Cook 1-2 minutes until fragrant.
05 - Pour in white wine or broth, scraping up browned bits from the bottom. Simmer 1-2 minutes until slightly reduced.
06 - Reduce heat to medium. Add remaining butter, thyme, and parsley. Season with salt and pepper.
07 - Add drained pasta to the skillet. Toss gently, adding reserved pasta water as needed to create a silky sauce.
08 - Remove from heat. Fold in Parmesan and lemon zest. Taste and adjust seasoning. Serve immediately with extra Parmesan.

# Top Tips:

01 -
  • The sauce creates itself in the pan while pasta boils, making it feel effortless
  • Golden mushrooms and garlic butter transform simple pasta into something restaurant worthy
  • Leftovers actually reheat beautifully for lunch the next day
02 -
  • Mushrooms release water as they cook, so don't crowd the the pan or they'll steam instead of brown
  • Adding pasta water a little at a time prevents the sauce from becoming too thick too quickly
  • Lemon zest should be added at the very end to maintain its bright, fresh perfume
03 -
  • Dry your mushrooms thoroughly with a towel before cooking, wet mushrooms won't brown properly
  • Grate your Parmesan fresh from a wedge, pre grated cheese has anti caking agents that prevent smooth melting

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