Mushroom Pappardelle
A quick and satisfying pasta dish with earthy mushrooms, fresh herbs, and plenty of parmesan. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 22g
Ingredients
- 8 oz pappardelle pasta
- 8 oz mixed mushrooms
- 2 cloves garlic
- ½ cup parmesan cheese
- ¼ cup fresh parsley
- 2 tbsp olive oil
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz pappardelle and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- 2
While the pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 8 oz sliced mushrooms and cook until golden and browned, about 6-8 minutes.
- 3
Add the 2 minced garlic cloves to the skillet and cook until fragrant, about 1 minute. Season with salt and pepper.
- 4
Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss to combine, letting the sauce thicken slightly, about 2 minutes.
- 5
Remove from heat and stir in the 1/2 cup grated parmesan and 1/4 cup chopped parsley. Serve immediately with extra parmesan on top.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Chef's knife
- Cutting board
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