Savory Garlic Butter Mushroom Pappardelle Recipe

If you’re craving a pasta dish that’s both indulgent and packed with flavor, this savory garlic butter mushroom pappardelle is sure to hit the spot. The rich, creamy sauce combined with tender sautéed mushrooms creates a comforting meal perfect for pasta lovers looking for something extra special.

this Recipe

In this recipe, you’ll learn how to create a luscious garlic butter mushroom sauce that coats wide ribbons of pappardelle pasta, turning simple ingredients into a creamy delight. Whether you’re cooking for a weeknight dinner or a cozy weekend treat, this dish is fast, easy, and incredibly satisfying.

Why You’ll Love This Recipe

• Rich, creamy garlic butter sauce that perfectly complements mushrooms
• Uses wide pappardelle noodles for a hearty pasta experience
• Quick stovetop preparation ideal for weeknights
• Vegetarian-friendly without sacrificing flavor
• Comforting and elegant enough for guests

Ingredients

Gather these simple, fresh ingredients to make your garlic butter mushroom pappardelle come to life.

• 12 ounces pappardelle pasta
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 16 ounces cremini mushrooms, sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 1/4 cup vegetable broth or white wine
• 1 teaspoon fresh thyme leaves
• 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. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat the butter and olive oil in a large skillet over medium heat until melted and shimmering.
3. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
4. Add the sliced mushrooms and thyme leaves to the skillet. Cook, stirring occasionally, until mushrooms are golden and their moisture evaporates, about 7-8 minutes.
5. Pour in the vegetable broth or white wine to deglaze the pan, scraping up any browned bits. Cook for 2 minutes to reduce slightly.
6. Lower the heat and stir in the heavy cream and Parmesan cheese. Simmer gently until the sauce thickens, about 3-4 minutes. Season with salt and black pepper to taste.
7. Toss the cooked pappardelle into the skillet with the sauce, adding reserved pasta water a little at a time if needed to loosen the sauce and help it cling to the noodles.
8. Cook everything together for an additional 1-2 minutes to marry flavors and heat through.
9. Serve immediately, garnished with freshly chopped parsley and extra Parmesan cheese.

Tips for the Best Results

• Use cremini or baby bella mushrooms for a deeper flavor and meaty texture.
• Don’t overcrowd the pan when sautéing mushrooms to avoid steaming them.
• Reserve pasta water to adjust sauce consistency perfectly.
• Freshly grate Parmesan rather than using pre-grated for better melting and flavor.
• Add a squeeze of lemon juice at the end for brightness if desired.

Storage and Reheating

Store leftover garlic butter mushroom pappardelle in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat, adding a splash of cream or pasta water to loosen the sauce and restore creaminess.

For longer storage, freeze the pasta in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating slowly to avoid separating the sauce.

Frequently Asked Questions

Can I use other types of pasta for this recipe?

Yes! While pappardelle works beautifully due to its wide ribbons, you can substitute fettuccine, tagliatelle, or even spaghetti if that’s what you have on hand.

Is this dish vegetarian?

This garlic butter mushroom pappardelle is vegetarian as long as you use vegetable broth. You can easily make it vegan by substituting butter with plant-based margarine and using a dairy-free cream and cheese alternative.

Can I make this recipe ahead of time?

You can prep the sauce and cook the pasta separately ahead of time, then combine and reheat gently before serving. However, the dish tastes best freshly made to enjoy the creamy texture and vibrant flavors.

What wine pairs well with this creamy mushroom pasta?

A crisp white wine like Pinot Grigio or Chardonnay pairs nicely with the richness of the garlic butter mushroom sauce, balancing the flavors without overpowering the dish.