Mushroom Pappardelle is a vegetarian pasta recipe made with rustic mushrooms sautéed in a wine sauce with fresh and dried herbs, and a sprinkle of Parmigiano Reggiano. This quick weeknight recipe is not too saucy as there is no cream or vegetable/chicken broth.
This easy to make Italian comfort food doesn’t take too long to make which gives you enough time to prepare a Baba Ganoush Bruschetta appetizer. You can also try Chorizo Carbonara or Miso Mushroom pasta which are other quick pasta recipes.
Mushroom pappardelle or as the Italians call it “Pappardelle ai funghi” is an Al dente cooked wide ribbon pasta in a flavorful silky mushroom sauce. Pappardelle is believed to have originated from the region of Tuscany in Italy. The name is derived from the verb “pappare” which translates to gobble up.
This recipe is for mushroom enthusiasts and pasta lovers just like Miso Mushroom Pasta and Baba Ganoush stuffed mushrooms.
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How to make mushroom pappardelle sauce without cream?
The mushroom sauce is simple to make as you can replace heavy cream with other ingredients. The best way to cook mushrooms is by adding it directly to a hot pan without any oil. This technique allows the mushrooms to release water quickly without soaking up any oil.
Minced garlic along with finely chopped onion or shallots are sautéed in butter and olive oil to form a silky mushroom sauce. A dry white wine deglazes the sticky bits in the bottom of the pan. As the wine simmers, the alcohol evaporates, leaving behind a rich flavor-infused sauce.
Mix of fresh parsley and dried thyme intensifies the mushrooms, while capers are added in the end to contribute a peppery flavor and slight acidity to the sauce.
A fresh batch of Pappardelle made from egg pasta dough would be the best option but store-bought works fine too. Sprinkle over finely chopped parsley and grated Parmigiano Reggiano for a final touch of garnish.
Ingredients
- Mushrooms: Cremini mushrooms are a good choice but you can choose any mushrooms that are available.
- Pappardelle: Soaks up the sauce and flavors as it is a thick pasta.
- Red onion: Adds a mild sweet and pungent flavor. It also soaks up all the mushroom flavor from the pan.
- Garlic: You cannot eat an Italian pasta without garlic. Pasta and garlic go hand in hand.
- Dried thyme: Adds a savory herbal note which complements the mushroom.
- Butter: Contributes richness, silky and velvety texture to the sauce.
- Olive oil: Acts as a base to sauté the ingredients and helps prevent the pasta from sticking.
- White wine: Adds a depth and subtle sweetness to the sauce. Always choose a cheap bottle of dry white wine when cooking.
- Capers: It not only contributes a sharp, tangy and briny taste, but also a pop of flavor and visual appearance.
- Parsley: Adds a bright vibrant color and fresh herbaceous note to the pasta.
- Parmigiano Reggiano: Add a nutty and salty flavor making it the perfect garnish.
- Salt: Salt the water as it boils. Add the pasta in the water later.
See recipe card for quantities.
Walk through the Recipe
Let’s start preparing our mushroom pappardelle pasta recipe.
We begin by cooking the sliced cremini mushrooms in a hot pan for 4 to 5 minutes until it releases water and reduces in size.
As the mushrooms cook down, heat a pot of salted water and cook the pappardelle until al dente.
After all the water has evaporated in the mushroom pan, we add in butter, olive oil, finely chopped onion, minced garlic, dried thyme and cook for 3 minutes until aromatic.
Add in white wine and allow it to simmer for 2 minutes, until the alcohol has evaporated and sauce has reduced.
We then add the cooked pappardelle and chopped parsley to the pan. Combine the sauce with the pasta.
Our pappardelle mushroom pasta is ready. Add capers, sprinkle chopped parsley and freshly grated Parmigiano Reggiano for garnish before serving.
Substitutions
You can replace some of the ingredients in the recipe to suit what you have at home.
- Pappardelle: fettuccine, tagliatelle, linguine
- Mushrooms: wild mushrooms or assorted mushrooms
- Red onions: shallots
- Thyme: rosemary
- White wine: chicken/vegetable broth for a non-alcoholic substitute.
- Capers: black pepper
- Parmigiano Reggiano: Pecorino Romano, any white cheese.
Tips
- Al dente pappardelle: Cook the pasta for less time than the package instructions as it may overcook when added to the mushroom sauce.
- Cleaning mushrooms: Avoid soaking the mushrooms in water as they can absorb moisture like a sponge and affect the texture during cooking.
- Save pasta water: Reserve a cup of pasta water before draining the pasta as it can be added to the mushroom sauce if required.
- Wine deglaze: Scrape up all the juicy flavor bits from the bottom of the pan after deglazing with white wine.
FAQs
The best mushrooms for pasta are Cremini, Shiitake, porcini, chanterelle, oyster, white button and portobello. A combination of different mushrooms create a more enhanced layer profile. You can either choose between dried or fresh mushrooms. Dried mushrooms have a longer shelf life and can be rehydrated quickly.
Tagliatelle and Pappardelle are both wide ribbon shaped pasta with subtle differences. Pappardelle is wider and thicker while tagliatelle is thinner and a bit narrower in comparison. Pappardelle is often used in chunky sauces while Tagliatelle is used in lighter and cream-based sauces.
Yes, you can prepare the creamy mushroom sauce ahead of time and add the cooked pasta just before serving, to maintain its ideal texture. Reheat with reserved pasta water if needed.
Related Recipes
Looking for other recipes like this? Try these:
- Tender Beef Karahi Recipe
- Jerk Shrimp Pasta (Rasta Pasta Recipe)
- Chicken Fajita Rice Bowl
- Burnt Garlic Fried Rice
Fusion Recipes
Try out some of our specialty recipes:
- Jerk Chicken Quesadilla
- Sumac Fries
- Crispy Brussels Sprouts Recipe (Indian style)
- Easy Crab Rangoon Egg Rolls
Recipe
Mushroom Pappardelle
Ingredients
- 1 lb mushrooms, sliced
- 8 oz pappardelle
- 1 small red onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoon butter
- 2 tablespoon olive oil
- ½ cup white wine
- 1 tablespoon capers
- 4 tablespoon parsley, finely chopped
- Parmigiano Reggiano for garnish
- Salt to taste
Instructions
- In a pan on high heat, cook sliced mushrooms for 4 to 5 minutes until it releases all the water and reduces in size. As the mushroom cooks, heat a pot of salted water and cook the pasta until al dente.
- After all the water has evaporated in the mushroom pan, add in butter, olive oil, onion, garlic, thyme and cook for 3 minutes until aromatic. Add white wine and allow it to simmer for 2 minutes.
- Add in the cooked pasta, parsley and mix to combine the sauce with the pasta. Transfer to a serving plate and add capers. Sprinkle chopped parsley and freshly grated Parmigiano Reggiano for garnish.
Sara
yummy!! Just what I needed for dinner tonight. Something quick.
Joanna
Easy Recipe for a noob like me !!