Savory Garlic Butter Mushroom Pappardelle Recipe

If you’re a pasta lover searching for a comforting yet elegant dish, this garlic butter mushroom pappardelle is exactly what you need. Creamy, flavorful, and satisfying, it blends the earthiness of mushrooms with the rich indulgence of garlic butter sauce, making every bite a delight. This recipe is straightforward, so you can enjoy a restaurant-quality meal at home with ease.

this Recipe

You’ll find that making garlic butter mushroom pappardelle is not only delicious but also versatile enough to suit weeknight dinners or special occasions. Let me walk you through the simple steps to create this creamy delight that’s sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

• Rich and creamy garlic butter sauce that coats every strand of pappardelle perfectly.
• Hearty sautéed mushrooms add a savory, earthy flavor and meaty texture.
• Quick and easy to prepare, ready in under 30 minutes.
• Uses simple pantry ingredients with fresh herbs for a gourmet touch.
• Perfect for vegetarians seeking a satisfying main dish.

Ingredients

Gather the following ingredients to make this savory garlic butter mushroom pappardelle. Fresh herbs and quality butter make all the difference in flavor.

• 12 ounces pappardelle pasta
• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 16 ounces cremini or baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup low-sodium vegetable or mushroom broth
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes (optional)

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 480 per serving

How to Make Savory Garlic Butter Mushroom Pappardelle: A Creamy Delight for Pasta Lovers

1. Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water and drain the rest.
2. While pasta cooks, heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 6-8 minutes until golden brown and tender, stirring occasionally.
3. Add the minced garlic to the mushrooms and cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
4. Pour in the vegetable broth and let it simmer for 2-3 minutes to reduce slightly. Stir in the heavy cream and remaining 2 tablespoons of butter, letting the sauce thicken gently for 3-4 minutes. Season with salt, black pepper, and red pepper flakes if using.
5. Add the cooked pappardelle to the skillet and toss to coat in the creamy garlic butter mushroom sauce. If the sauce seems too thick, stir in reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Sprinkle grated Parmesan cheese and chopped fresh parsley over the pasta. Toss gently and cook for another minute to melt the cheese and marry the flavors.
7. Serve immediately, garnished with extra Parmesan and parsley if desired for a fresh, appetizing touch.

Tips for the Best Results

• Use fresh, firm mushrooms for the best texture and flavor.
• Don’t overcrowd the pan when sautéing mushrooms to ensure they brown nicely instead of steaming.
• Reserve pasta water to adjust sauce consistency; the starch helps the sauce cling to the noodles.
• For a lighter version, substitute half-and-half for heavy cream, but expect a slightly thinner sauce.
• Fresh parsley adds brightness—don’t skip the garnish for that perfect finishing touch.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, but you can loosen it with a splash of milk or broth when reheating.

To reheat, warm the pasta gently on the stovetop over medium-low heat, stirring occasionally until heated through. Avoid microwaving without adding liquid, as the dish can dry out quickly.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! While pappardelle’s wide ribbons hold the creamy sauce beautifully, you can substitute fettuccine, tagliatelle, or even linguine for a similar texture and experience.

Is this recipe vegetarian friendly?

Yes, this garlic butter mushroom pappardelle is vegetarian as written, using vegetable broth and no meat products. Just ensure your Parmesan is vegetarian if that is a concern.

How can I make this dish vegan?

To make it vegan, substitute the butter with plant-based margarine, use coconut or cashew cream instead of heavy cream, and opt for a vegan Parmesan alternative or nutritional yeast.

Can I prepare this dish ahead of time?

You can prep the mushrooms and sauce components ahead, but it’s best to cook the pasta fresh before serving to maintain the ideal texture and flavor of the garlic butter mushroom pappardelle.