Pappardelle Pasta with Wild Mushrooms and Parmesan Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Wide ribbon pasta tossed in a luscious Parmesan cream sauce with sautéed wild mushrooms and fresh thyme. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs pappardelle pasta, olive oil, cremini mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz pappardelle pasta and cook for 8-10 minutes until al dente, then drain reserving 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add 8 oz sliced cremini mushrooms and 4 oz sliced shiitake mushrooms, sautéing for 6-7 minutes until browned and tender.
  3. Step 3: Add 3 minced garlic cloves, 2 minced shallots, and 1 tbsp fresh thyme leaves to the skillet and cook for 1-2 minutes until fragrant.
  4. Step 4: Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 3/4 cup grated Parmesan cheese, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss vigorously for 1 minute until the sauce clings to every ribbon.
  6. Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh parsley on top before serving.

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