Pappardelle Pasta with Wild Mushrooms and Parmesan Cream
Wide ribbon pasta tossed in a luscious Parmesan cream sauce with sautéed wild mushrooms and fresh thyme. This italian-inspired pasta 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.
Ingredients
- 12 oz pappardelle pasta
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 4 oz shiitake mushrooms, sliced
- 3 garlic cloves, minced
- 2 shallots, minced
- 1 tbsp fresh thyme leaves
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh parsley on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pappardelle Pasta with Wild Mushrooms and Parmesan Cream take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pappardelle Pasta with Wild Mushrooms and Parmesan Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pappardelle pasta from drying out.
Can I substitute ingredients in Pappardelle Pasta with Wild Mushrooms and Parmesan Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pappardelle Pasta with Wild Mushrooms and Parmesan Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pappardelle Pasta with Wild Mushrooms and Parmesan Cream?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
