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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 Time
2
minutes
mins
Cook Time
8
minutes
mins
Total Time
10
minutes
mins
Course:
Pasta meals
Cuisine:
Italian
Diet:
Vegetarian
Servings:
4
bowls
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Measuring jug
Kitchen knife
Chopping board
Large saucepan
Large nonstick frying pan
Wooden spoon
Colander
Grater
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
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:
555
kcal
|
Carbohydrates:
69
g
|
Protein:
19
g
|
Fat:
21
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
391
mg
|
Potassium:
617
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
765
IU
|
Vitamin C:
4
mg
|
Calcium:
242
mg
|
Iron:
2
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!