Garlic Butter Mushroom Pappardelle (Print Version)
Wide pappardelle ribbons tossed with golden mushrooms in a rich garlic butter 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, 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
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp sea salt
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
15 - Zest of 1 lemon
# How-To Steps:
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 water before draining.
02 - Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add sliced mushrooms and cook until golden brown and moisture has evaporated, about 7–9 minutes.
03 - Stir in shallot, garlic, and red pepper flakes. Cook for 1–2 minutes until fragrant, being careful not to burn the garlic.
04 - Pour in white wine or vegetable broth, scraping up any browned bits from the bottom of the skillet. Simmer for 1–2 minutes until slightly reduced.
05 - Reduce heat to medium. Add remaining 1 tbsp butter, thyme, and parsley. Season with salt and black pepper, stirring to combine.
06 - Add drained pappardelle to the skillet. Toss gently, adding reserved pasta water as needed to create a silky, cohesive sauce.
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.
# Expert Tips:
01 -
- The butter sauce clings to every wide ribbon of pasta, coating it in pure comfort
- Mushrooms turn meaty and golden, adding incredible depth without any actual meat
- Lemon zest brightens everything just enough to keep you coming back for bite after bite
02 -
- Don't crowd your mushrooms or they'll steam instead of brown
- That splash of pasta water at the end transforms butter into a glossy emulsified sauce
03 -
- Grate your Parmesan fresh from a wedge rather than buying pre-grated
- Add the lemon zest right at the end to preserve its bright essential oils