This mushroom pappardelle is cozy, savory, and oh so comforting! Pappardelle is the perfect vessel to cling to this delicious creamy mushroom sauce with garlic and herbs. It's a tasty weeknight dinner that comes together in just 30 minutes.
How good is mushroom pasta? I just love the combination of juicy, tender, earthy mushrooms nestled in ribbony noodles, especially with pappardelle. One of my favorite weekend projects is this mushroom ragu recipe, but I wanted to develop a quick 30-minute variation.
This weeknight dish is truly one of my favorite pasta recipes! It comes together so quickly, and there's so much flavor from the mushrooms and aromatics, and a little bit of cream elevates this dinner to a date night standout.
Why You'll Love This Recipe
- It's tasty. This delicious pappardelle pasta has a creamy sauce with garlic butter mushrooms, lemon zest, lemon juice, and fresh herbs.
- It's quick. It's fast enough for a weeknight dinner, but it feels like an extra special treat!
For more pasta recipes, try my creamy lemon pesto, calabrian chili pasta, salmon pasta without cream, or spicy rigatoni vodka.
Ingredient Notes
- Fresh Mushrooms: You can use any kind of mushrooms, but stay away from white button mushrooms, as they won't have enough flavor! I love a mix of oyster mushrooms, wild mushrooms (like maitake or chanterelles), and cremini mushrooms. For even more shroomy flavor, try adding in a pinch of ground porcini powder.
Check out my tips for selecting, storing, and cleaning mushrooms via my sauteed oyster mushrooms recipe!
- Pappardelle: I prefer pappardelle because it has a wide shape and soft, slightly chewy texture. You can use a high-quality dried pasta or homemade pappardelle!
- Heavy Cream: Heavy cream adds a bit of richness to the dish, but don't worry, it won't feel heavy! Do not use half-and-half or milk, as it won't be thick enough and may curdle with the lemon juice.
- Parmigiano Reggiano Cheese: Make sure to freshly grate your parmesan cheese!
For a full list of ingredients and quantities, refer to the recipe card.
How to Make Mushroom Pappardelle
Step 1 - Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just before al dente per package instructions. Drain and save 1 cup of pasta cooking water for later.
Step 2 - Cook the mushrooms: Set a large skillet over medium-high heat. Add a neutral oil then add the mushrooms in a single layer (if needed, cook in batches). Brown mushrooms for at least 2 - 3 minutes on one side (without touching), then flip and brown the other side.
Step 3 - Turn the heat off, then transfer the mushrooms to a plate, season with salt and black pepper, and set aside.
TIP: You want the mushrooms to be golden brown and crispy, so resist the urge to keep stirring them!
Step 4 - Saute the aromatics: Still off heat, add the butter. Once melted, add the minced garlic cloves and shallot and saute for 1 - 2 minutes over medium-low heat until aromatic.
Step 5 - Add the mushroom mixture back into the pan, along with the cream, lemon zest, and Dijon mustard.
Step 6 - Simmer on low heat until the sauce thickens slightly, about 2-3 minutes. Season with a big pinch of salt and pepper.
Step 7 - Stir in the pasta and half the parsley. You can add a bit of the reserved pasta water if needed to loosen the sauce. Remove from the heat, then stir in the cheese and lemon juice.
Step 8 - Serve: Divide amongst serving bowls and top with more fresh parsley and cheese. Serve immediately!
Variations
- Spicy: Add a good pinch of red pepper flakes with the shallot and garlic.
- Herbs: In the colder months, I like to add a sprig of fresh thyme or rosemary for an earthy flavor.
- Meaty: Add some cooked hot Italian sausage to the sauce.
Storage and Make-Ahead Instructions
Leftover pasta can be stored in an airtight container in the fridge for several days, but it'll generally taste fresher within 1 - 2 days. I like to reheat it in a pan on low heat with a splash of water or chicken broth until warmed through.
Recipe FAQs
Select a variety of mushrooms that has a deep, earthy flavor, like oyster mushrooms, chanterelles, or maitake (hen-of-the-woods) that will stand out against a bowl of creamy noodles.
You can use either fresh or dried pasta here. Fresh pasta will have a slightly softer, more "luxurious" bite, while dried pasta will have a bit more of a bit. Both are delicious though!
Other recipes you might like:
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Creamy Mushroom Pappardelle
Ingredients
- 8 ounces dried pappardelle pasta, or 12 ounces fresh pappardelle
- 2 tablespoons neutral oil, such as canola oil
- 10 ounces oyster mushrooms, or a mix of other wild mushrooms, such as shiitake, maitake, or chanterelles | pat dry
- Salt and black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 1 large shallot, finely minced
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- ¼ cup finely grated parmigiano-reggiano cheese, plus more for serving
- 1 large lemon, zested, plus the juice from ½ lemon
- ¼ cup flat-leaf parsley, finely minced, plus more for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces dried pappardelle pasta, and cook until just before al dente (follow package instructions). Drain and save 1 cup of pasta cooking water for later.
- Meanwhile, prepare the mushrooms. Remove any hard, woody stems and tear or slice them into bite-sized pieces.
- Cook the mushrooms: Set a large skillet over medium-high heat with 2 tablespoons neutral oil. Once the oil is shimmering, add 10 ounces oyster mushrooms in an even layer (cook in batches if needed). Cook for 2 - 3 minutes on each side until nicely golden-brown. Using tongs, flip and cook the mushrooms for an additional 2 - 3 minutes until golden-brown on the other side. Turn the heat off, then remove mushrooms from the pan and transfer to a plate. Season generously with salt and pepper and set aside. Note: Resist the urge to touch the mushrooms before the 2 minute mark here! They need to stay put to get a nice sear.
- Cook the aromatics: With the heat still off, add 2 tablespoons unsalted butter. Once melted, add the minced 3 cloves garlic and 1 large shallot, and saute over medium-low heat for 1 - 2 minutes until aromatic.
- Simmer the sauce: Stir in ¾ cup heavy cream 1 teaspoon Dijon mustard, lemon zest, and the seared mushrooms. Season with salt and black pepper, and simmer over low heat for 2 - 3 minutes until slightly thickened.
- Add the pasta: Stir in the pasta, and toss to combine with tongs. If needed, stir in a bit of the reserved cooking water to loosen the sauce until it clings nicely to the pasta. If the sauce feels too loose, simmer it over medium-low heat to thicken it slightly as you continue to toss the pasta.
- Finish the dish: Remove the pan from the heat, and stir in ¼ cup finely grated parmigiano-reggiano cheese, the juice from ½ a lemon, and ¼ cup flat-leaf parsley. Season again to taste, with salt and black pepper.
- Divide amongst serving bowls and top with more cheese and parsley if desired.
Notes
- Fresh Mushrooms: You can use any kind of mushrooms you like, but I recommend against white button mushrooms, as they won't have enough flavor! I love a mix of oyster mushrooms, wild varieties like maitake or chanterelles, and cremini mushrooms. For even more shroomy flavor, try adding in a pinch of ground porcini powder.
- Pappardelle: I prefer pappardelle because it has a wide shape and soft, slightly chewy texture. You can use a high-quality dried pasta or a fresh egg pasta.
- Heavy Cream: Heavy cream adds a bit of richness to the dish, but don't worry, it won't feel heavy! Do not use half-and-half or milk, as it won't be thick enough and may curdle with the lemon juice.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you try this recipe?
I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
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This is a fantastic recipe. If it were just for me, I'd follow it exactly. With my kids, I almost double the amount of pasta since it is heavy on the sauce. I think you could alter the amount of pasta depending on how much pasta or sauce you'd like, anywhere between 8 oz. and 16 oz.
Hi Leigh,
So glad you enjoyed it and appreciate that feedback! This is a great point and so helpful to know for folks who might want to adjust the sauce to pasta ratio!
Fantastic! Going to try it with gluten-free pasta. Thanks for sharing!
Let me know how it goes 🙂
Delicious! Easy to make and came out great! Love the lemon zest acidic add.
So happy you enjoyed!