Creamy mushroom pappardelle

This creamy mushroom pappardelle takes just 10 minutes but tastes stunning!

The wild mushrooms add a little meatiness to the al dente pasta while the white wine and garlic lend a kick to the creamy sauce.

The beauty of this dish is that you can make the sauce in about the time it takes for the pasta to cook. First, you'll warm a little butter and oil in a pan, then you'll toss in lots of lovely fresh mushrooms. Any edible wild variety will do such as King Oyster, Maitake, Oyster or Shiitake!

After a couple of minutes, the mushrooms will soften and you'll throw in a glug of white wine for flavour, allow the alcohol to evaporate and then stir in milk, cream cheese and parmesan, stirring until you have a gorgeous creamy sauce.

To finish, you'll simply toss the freshly cooked pappardelle through the sauce, garnish with fresh parsley and serve. Divine!!

Here's the full recipe for my creamy mushroom pappardelle pasta.

Instructions

Put the pasta on to cook in a large pan of boiling, salted water. It will take about 8-10 minutes, just enough time to prepare the sauce.

Heat the butter and oil over a medium heat in a pan until the butter is bubbling gently.

Tip the mushrooms into the pan along with the garlic and a pinch of salt and pepper.

Fry for 3-5 minutes until softened. 

Add the wine.

Sizzle until mostly evaporated.

Add the milk, cream cheese and parmesan.

Stir until the cheese and milk combine to give a creamy sauce.

Lift the pasta out of the boiling water and drop into the sauce.

Stir until coated.

Scatter on some fresh parsley.

Transfer to bowls and enjoy.

Are you tempted to try this pasta dish at home?

Enjoy!

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4.8 from 4 votes

Creamy Mushroom Pappardelle Recipe

This creamy mushroom pappardelle takes just 10 minutes but tastes stunning! The wild mushrooms add a little meatiness to the al dente pasta while the white wine and garlic lend a kick to the creamy sauce.

Prep Time2 minutes mins

Cook Time8 minutes mins

Total Time10 minutes mins

Course: Pasta meals

Cuisine: Italian

Diet: Vegetarian

Servings: 4 bowls

Author: Emily Leary

Ingredients

• 300 g pappardelle dried pasta
• 30 g slightly salted butter
• 1 tbsp oil
• 300 g wild mushrooms e.g. King Oyster, Maitake, Oyster or Shiitake, sliced
• 2 cloves garlic minced
• 100 ml white wine
• 250 ml whole milk
• 150 g light cream cheese
• 30 g Parmesan or vegetarian hard cheese alternative finely grated
• salt and black pepper
• 10 g fresh parsley

Equipment

• Weighing scales
• Measuring spoons
• Measuring jug
• Kitchen knife
• Chopping board
• Large saucepan
• Large nonstick frying pan
• Wooden spoon
• Colander
• Grater

Instructions

• Put the pasta on to cook in a large pan of boiling, salted water. It will take about 8-10 minutes, just enough time to prepare the sauce.
• Heat the butter and oil over a medium heat in a pan until the butter is bubbling gently.
• Tip the mushrooms into the pan along with the garlic and a pinch of salt and pepper. Fry for 3-5 minutes until softened.
• Add the wine and sizzle until mostly evaporated.
• Add the milk, cream cheese and parmesan. Stir until the cheese and milk combine to give a creamy sauce.
• Lift the pasta out of the boiling water and drop into the sauce. Stir until coated.
• Scatter on some fresh parsley.
• Transfer to bowls and enjoy.

Video

Nutrition

Calories: 555kcal | Carbohydrates: 69g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 391mg | Potassium: 617mg | Fiber: 4g | Sugar: 9g | Vitamin A: 765IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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