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5 from 1 vote

Creamy wild mushroom pappardelle pasta

This is a dish I love – the golden chanterelle mushrooms add a little meatiness to the al dente pasta while the white wine and garlic lend a kick to the creamy sauce.
Prep Time5 mins
Cook Time15 mins
Total Time10 mins
Course: Pasta meals
Cuisine: Italian
Keyword: creamy, mushrooms, pappardelle pasta, pasta, wild mushroom
Servings: 4 bowls
Calories: 548kcal
Author: Emily Leary


  • 250 g parpadelle dried pasta
  • 30 g butter
  • 1 tbsp oil
  • 100 g Girole wild mushrooms cut into halves or quarters
  • 1 clove garlic
  • 100 ml white wine
  • 150 g cream cheese I used, Philadelphia Light, stirred to soften
  • 250 ml milk
  • 1 pinch salt and pepper
  • 5 g fresh parsley chopped
  • 30 g Parmesan or vegetarian hard cheese


  • Put the pasta in to cook in plenty of boiling water – it will take about 8 minutes, just time enough 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 and fry for minute, add the finely chopped garlic, then fry for another minute or so until soft.
  • Add the wine and sizzle until evaporated.
  • Add the milk, cream cheese, salt and pepper and stir until it thickens – this will happen fast!
  • Lift the pasta out of the boiling water and into the sauce and stir until coated.
  • Transfer to a warm bowl, sprinkle with the chopped parsley and serve with a little parmesan cheese, if you like.


Calories: 548kcal | Carbohydrates: 51g | Protein: 17g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 121mg | Sodium: 347mg | Potassium: 384mg | Fiber: 2g | Sugar: 6g | Vitamin A: 995IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 2mg