Savory Garlic Butter Mushroom Pappardelle Recipe

If you’re craving a pasta dish that is both comforting and packed with flavor, this savory garlic butter mushroom pappardelle is an absolute must-try. The creamy sauce clings perfectly to the wide ribbons of pappardelle, while the sautéed mushrooms add an earthy richness that makes every bite a delight.

this Recipe

This garlic butter mushroom pappardelle recipe is straightforward and uses simple ingredients you probably already have in your kitchen, making it perfect for a weeknight dinner or a cozy weekend meal. Let me walk you through the process so you can enjoy this creamy delight in no time.

Why You’ll Love This Recipe

• Rich, creamy garlic butter sauce that perfectly coats the pasta.
• Earthy sautéed mushrooms add a savory depth of flavor.
• Simple ingredients, easy enough for a quick weeknight meal.
• Perfectly balanced between indulgent and comforting.
• Vegetarian-friendly and easily adaptable to vegan.

Ingredients

Gather these fresh and pantry staples to create your garlic butter mushroom pappardelle. The ingredient list is simple but thoughtfully chosen for maximum taste.

• 12 ounces pappardelle pasta
• 4 tablespoons unsalted butter, divided
• 1 pound cremini or white mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 1/4 cup dry white wine (optional)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped, for garnish

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, then drain the pasta.
2. While the pasta cooks, heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for about 6-8 minutes until they release their moisture and become golden brown.
3. Add the minced garlic to the mushrooms and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
4. Pour in the white wine (if using) and let it simmer for 2-3 minutes until it reduces slightly. Then reduce the heat to medium-low and stir in the heavy cream and remaining 2 tablespoons of butter. Cook for another 3-4 minutes, stirring gently until the sauce thickens.
5. Mix in the grated Parmesan cheese and season the sauce with salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Add the drained pappardelle to the skillet and toss gently to coat the pasta evenly with the creamy garlic butter mushroom sauce. Heat through for 1-2 minutes.
7. Remove from heat, sprinkle the chopped fresh parsley over the pasta, and serve immediately with extra Parmesan on the side if desired.

Tips for the Best Results

• Use fresh mushrooms and slice them evenly for consistent cooking.
• Don’t skip reserving pasta water; it helps adjust sauce consistency perfectly.
• Cook garlic just until fragrant to prevent bitterness.
• Feel free to swap heavy cream for half-and-half for a lighter sauce.
• For a vegan version, use plant-based butter, omit Parmesan, or substitute with nutritional yeast.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold; add a splash of milk or cream when reheating to restore creaminess.

For longer storage, freeze the pasta without sauce or separate the sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating gently on the stovetop.

Frequently Asked Questions

Can I use other types of mushrooms?

Absolutely! Button mushrooms, shiitake, or portobello work well too. Mixing varieties can add extra depth of flavor.

Is white wine necessary for the sauce?

The white wine adds a subtle acidity and complexity, but you can omit it if you prefer. Substitute with a splash of vegetable broth or water instead.

How can I make this dish vegan?

Replace butter with vegan margarine or olive oil, use a plant-based cream alternative, and swap Parmesan for nutritional yeast or a vegan cheese substitute.

Can I prepare this recipe ahead of time?

While best enjoyed fresh, you can cook the pasta and sauce separately in advance. Reheat gently to maintain the creamy texture and avoid overcooking the pasta.