This Mushroom Pappardelle Pasta is hearty, comforting and packed with flavor. It’s loaded with golden brown baby bella mushrooms, sautéed with onion, garlic, and fresh herbs, then tossed with wide ribbons of pappardelle pasta in a creamy, parmesan sauce. A splash of sherry and a little red pepper flake brings it all together.
Whether you’re cooking for a cozy dinner at home or want something easy but impressive for guests, this pasta has you covered. It feels a bit elevated, but it’s totally doable on a weeknight. This is definitely a go-to for mushroom lovers!
If you are looking for more mushroom recipes, check out our: One-Pot Bacon and Mushroom Risotto, Wild Rice Mushroom Soup or Creamy Pancetta Pasta with Peas and Mushrooms.
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Why We Love This Recipe
- Flavorful: This recipe builds flavor by slowly caramelizing baby bella mushrooms with onion, garlic, and fresh herbs like rosemary and thyme. A splash of sherry ties it all together.
- Creamy: The sauce is smooth and velvety thanks to the combination of heavy cream and freshly grated parmesan that coats every bite of pasta without feeling too heavy.
- Simple: With just a handful of simple ingredients and one skillet, this recipe comes together quickly and easily. It is perfect for a cozy meal without a lot of cleanup.
Ingredients
Here are the ingredients you will need for this creamy mushroom pasta:
- Pappardelle pasta: The wide ribbons of pappardelle are the perfect pasta shape for this creamy sauce.
- Olive oil
- Onion: I prefer to use a white onion in this recipe.
- Baby bella mushrooms
- Rosemary: Fresh rosemary will provide the best flavor.
- Thyme: Fresh thyme is best for this.
- Salt & black pepper
- Red pepper flakes
- Sherry wine
- Heavy cream
- Parmesan cheese: Use freshly grated parmesan cheese for the best flavor and texture.
See recipe card below for quantities.
Instructions
Let's make this mushroom pasta recipe together!
- Step 1: Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, according to the package instructions. Reserve ½ cup of the pasta water, then drain and set aside.
- Step 2: In a large skillet over medium heat, heat the olive oil and sauté the onion until translucent, about 5 minutes.
- Step 3: Add the mushrooms and cook for about 10 minutes, until all the liquid has evaporated and the mushrooms are golden.
- Step 4: Stir in the garlic, rosemary, thyme, salt, black pepper, and red pepper flakes. Cook for 2–3 minutes, until fragrant. Add the sherry and stir to deglaze the pan.
- Step 5: Remove the skillet from the heat and stir in the cream and grated cheese.
- Step 6: Add the cooked pasta and toss everything together until well combined. Top with additional parmesan cheese and serve.
Substitutions and Variations
Here are some common recipe substitutions and variations for this mushroom recipe:
- Pappardelle: Swap pappardelle for tagliatelle, fettuccine or even linguine if that’s what you have on hand.
- Baby bella mushrooms: Use a mix of mushrooms like cremini mushrooms, shiitake or oyster mushrooms for more texture and depth.
- Sherry: If you don’t have sherry, dry white wine or even a splash of vegetable broth works as a substitute.
- Additions: Stir in a handful of baby spinach or arugula at the end for extra color and nutrients. Add sautéed chicken, pancetta or crispy prosciutto for extra protein. Increase the red pepper flakes or add a pinch of smoked paprika for a little kick. Finish with a squeeze of lemon juice or a little lemon zest to brighten things up.
Equipment
Here is some kitchen equipment you will need for this easy weeknight dinner recipe. You can find all of these products on Amazon.
- Large skillet: Use a large skillet that has plenty of space for sautéing the mushrooms and mixing in the pasta and sauce.
- Pasta Bowl - I love serving pasta in good quality pasta bowls. They're perfect for a variety of dishes, so they're super versatile!
Storage
Here are storage and reheating instructions for this recipe.
- Refrigerator Storage: Store any leftovers in an airtight container in the fridge for up to 2 days.
- Freezer Storage: This dish is not ideal for freezing, as the cream sauce may separate upon thawing.
- Reheating Instructions: Reheat gently in a skillet over low heat, adding a splash of water or cream to bring the sauce back to its creamy consistency.
Top Tips
Here are some expert tips to make this easy pasta recipe:
- Don’t rush the mushrooms: Let them cook until all their liquid has evaporated and they’re golden brown. This step takes time but really boosts the flavor.
- Reserve pasta water: Before draining the pasta, scoop out a bit of the cooking water. The starch in it can help loosen the sauce and make it coat the pasta more evenly, if needed.
- Plan ahead: You can slice mushrooms and chop herbs earlier in the day to make dinnertime even easier.
FAQ
While this recipe is best enjoyed fresh, you can prepare the mushroom sauce and store it in the fridge for up to 2 days. Just reheat it gently before tossing with freshly cooked pasta. It’s best to cook the pasta right before serving, as it tends to lose texture when stored.
Yes! You can use a plant-based cream alternative like coconut cream or cashew cream, and substitute dairy-free parmesan or nutritional yeast for the cheese. The sauce will still be creamy and flavorful without the dairy.
Absolutely! You can easily add grilled chicken, sautéed shrimp, or crispy bacon for extra protein. If you're looking for a vegetarian option, roasted chickpeas or sautéed tofu can also work well.
Pairing
Creamy Mushroom Pappardelle Pasta Recipe with Garlic
Equipment
- Pasta Pot
- Large Skillet
Ingredients
- 12 oz Pappardelle
- 2 tablespoons Olive oil
- ½ White onion
- 16 oz Baby Bella mushrooms sliced
- 3 cloves Garlic
- 2 teaspoons fresh Rosemary
- 2 teaspoons Thyme
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- 14 teaspoon Red pepper flakes
- 2 tablespoons Sherry wine
- 1 cup Cream
- ⅓ cup freshly grated Parmesan cheese plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pappardelle until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
- Heat a large skillet over medium heat. Add olive oil and white onion and sauté for 5 minutes, until translucent.
- Add baby bella mushrooms and sauté for 10 minutes, until all liquid is cooked off. Add garlic, rosemary, thyme, salt, black pepper, and red pepper flakes to the pan. Stir until fragrant, about 2-3 minutes.
- Add sherry to deglaze the pan. Stir well.
- Remove pan from the heat. Add cream and grated parmesan and stir. Add pasta and toss vigorously.
- Top with additional parmesan cheese and serve.
Notes
Storage and Reheating:
- Refrigerator Storage: Store any leftovers in an airtight container in the fridge for up to 2 days.
- Freezer Storage: This dish is not ideal for freezing, as the cream sauce may separate upon thawing.
- Reheating Instructions: Reheat gently in a skillet over low heat, adding a splash of water or cream to bring the sauce back to its creamy consistency.
Top Tips:
- Don’t rush the mushrooms: Let them cook until all their liquid has evaporated and they’re golden brown. This step takes time but really boosts the flavor.
- Reserve pasta water: Before draining the pasta, scoop out a bit of the cooking water. The starch in it can help loosen the sauce and make it coat the pasta more evenly, if needed.
- Plan ahead: You can slice mushrooms and chop herbs earlier in the day to make dinnertime even easier.
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