Garlic Butter Mushroom Pappardelle (Printable)
Wide pasta ribbons with golden mushrooms in a rich buttery garlic sauce, finished with fresh herbs and Parmesan.
# What You'll 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 (or 1 tsp dried thyme)
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 instructions until al dente. Reserve 1/2 cup pasta water and drain.
02 - Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown and moisture has evaporated, about 7–9 minutes.
03 - Add shallot, garlic, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
04 - Deglaze the pan with white wine or vegetable broth, scraping up any browned bits. Simmer for 1–2 minutes until slightly reduced.
05 - Lower the heat to medium. Stir in the remaining 1 tbsp 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 sauce.
07 - Remove from heat. Fold in Parmesan cheese and lemon zest. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and fresh parsley.
# Expert Tips:
01 -
- The sauce clings to every wide ribbon of pasta, coating it in silky buttery goodness that feels luxurious without being heavy.
- Golden mushrooms bring such deep savory flavor that you won't even notice this is entirely vegetarian.
02 -
- Never crowd your mushrooms in the pan or they will steam instead of brown, losing that concentrated flavor.
- The pasta water is your secret weapon for turning melted butter into a creamy, emulsified sauce.
03 -
- Work in batches if your skillet cannot hold all the mushrooms in a single layer.
- Grate your Parmesan from a wedge rather than using pre shredded cheese.