Garlic Butter Mushroom Pappardelle (Print Version)

Wide pappardelle ribbons tossed with golden mushrooms in garlic butter sauce with fresh herbs and Parmesan.

# What You Need:

→ Pasta

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

→ Mushrooms

03 - 1 lb mixed mushrooms (cremini, shiitake, button), sliced
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter

→ Aromatics & Flavor

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

→ Finish

14 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
15 - Zest of 1 lemon

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown and moisture has evaporated, 7 to 9 minutes.
03 - Stir in shallot, garlic, and red pepper flakes if using. Cook 1 to 2 minutes until fragrant, being careful not to burn the garlic.
04 - Pour in white wine or vegetable broth, scraping up browned bits from the bottom of the skillet. Simmer 1 to 2 minutes until slightly reduced.
05 - Reduce heat to medium. Add remaining 1 tablespoon butter, thyme, and parsley. Season with salt and black pepper.
06 - Add drained pappardelle to the skillet. Toss gently, adding reserved pasta water as needed to create a silky, cohesive sauce that coats the pasta.
07 - Remove from heat. Fold in Parmesan cheese and lemon zest. Taste and adjust seasoning if necessary. Serve immediately with extra Parmesan and fresh parsley.

# Insider Tips:

01 -
  • The way the silky butter sauce clings to every strand of pasta is absolutely luxurious
  • Golden mushrooms bring an earthy richness that feels restaurant worthy but takes just 30 minutes
  • This recipe transforms basic ingredients into something extraordinary without any fancy techniques
02 -
  • Crowding the pan will make mushrooms steam instead of sear so work in batches if necessary
  • The pasta water is essentially liquid gold that emulsifies the butter into a restaurant style sauce
  • Grate your own Parmesan because pre grated cheese has anti caking agents that prevent smooth melting
03 -
  • Let the pan get properly hot before adding the mushrooms for the best sear
  • Add the pasta water just a little at a time until you reach the perfect consistency

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