Mushroom Pappardelle Pasta
Try this mushroom pappardelle pasta recipe! Seared mushrooms, fresh green peas, and tender pappardelle noodles in a light cream sauce. Perfect for dinner!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 oz fresh or dried pappardelle noodles
- 150 g shimeji mushrooms
- 4 Tablespoons olive oil
- ¼ cup onions (finely diced )
- 4 cloves garlic (finely minced )
- ½ cup chicken stock
- ¼ cup heavy cream
- 1 cup reserved pasta water
- ¾ cup shredded parmesan cheese
- ⅓ cup green peas (fresh or frozen )
- salt and pepper to taste
Instructions
- 1
Heat a pan over high heat and add 3 Tablespoons of oil. Once the pan is hot, add your mushrooms as a single layer and leave it to brown. After about 2 - 3 minutes, flip your mushrooms to brown the other side. Set aside.
- 2
Lower your pan to medium heat, add 1 Tablespoon of oil, and saute the onions and garlic. Once the garlic starts to brown, add the chicken stock and cream. Season with salt and pepper.
- 3
Cook your pasta in boiling salted water until it's al dente and reserve 1 cup of the pasta water.
- 4
Add your cooked pasta to your cream sauce and toss together over medium heat. Add the peas. Add some of the pasta water as necessary to thin the sauce.
- 5
Top with your Shimeji mushrooms and serve with shredded parmesan cheese.