Description
This Mushroom Pappardelle is a rich, garlicky pasta dish with caramelized baby bella mushrooms, lemon, herbs, and Parmesan cheese. A restaurant-quality meal made easily at home in under 40 minutes.
Ingredients
- 16 oz pappardelle pasta
- 6 tbsp salted butter, divided
- 1 tbsp olive oil
- 1 pint baby bella mushrooms, sliced
- 3/4 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 small sweet onion, finely diced
- 6 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 1/4 tsp red pepper flakes
- 3/4 cup chicken broth (halal substitute for wine)
- 1/2 cup additional chicken broth
- 2 tbsp lemon juice
- 1/4 cup shredded Parmesan cheese (plus more for serving)
- 2 tbsp fresh parsley, chopped
Instructions
- Cook pappardelle in salted water according to package directions. Reserve 1/4 cup pasta water, then drain.
- Heat 1 tbsp butter and olive oil in a large skillet over medium heat. Add mushrooms in a single layer and cook undisturbed 3–4 minutes until browned.
- Season mushrooms with salt and pepper, then cook 4–5 more minutes until tender. Remove and set aside.
- Add remaining butter to the skillet. Cook onion 3–4 minutes until soft.
- Add garlic, thyme, red pepper flakes, salt, and pepper. Cook 1–2 minutes.
- Add chicken broth, bring to a boil, then reduce and simmer until slightly reduced and flavorful.
- Remove from heat and blend sauce with lemon juice until smooth.
- Return sauce to pan, stir in Parmesan, then add pasta and mushrooms. Toss to coat.
- Add reserved pasta water if needed to loosen sauce.
- Serve with parsley and extra Parmesan.
Notes
- Wine is replaced with chicken broth for a halal-friendly version.
- Let mushrooms brown undisturbed for best flavor.
- Add pasta water slowly to adjust sauce texture.
- Fresh herbs and lemon enhance brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian