Rustic Italian Pappardelle with Wild Mushroom Ragù
Fresh pappardelle pasta tossed in a rich ragù made from an earthy medley of wild mushrooms, garlic, and fresh herbs, perfect for an indulgent vegetarian dinner. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs fresh pappardelle pasta, olive oil, finely chopped shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 fresh pappardelle pasta
- 3 tbsp olive oil
- 2, finely chopped shallots
- 4, minced garlic cloves
- 16 oz, sliced mixed wild mushrooms
- 1/2 cup dry white wine
- 1 cup vegetable broth
- 1 tbsp fresh thyme leaves
- 1/4 cup, chopped fresh parsley
- 1.5 tsp salt
- 1 tsp black pepper
- 1/2 cup, grated (optional) Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fresh pappardelle pasta and cook for 3-4 minutes until al dente. Drain, reserving 1/2 cup of pasta water.
- Step 2: While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 16 oz sliced mixed wild mushrooms and cook over medium-high heat for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
- Step 4: Pour in 1/2 cup dry white wine and simmer for 3 minutes until the alcohol evaporates and the liquid reduces slightly. Add 1 cup vegetable broth, 1 tbsp fresh thyme leaves, 1.5 tsp salt, and 1 tsp black pepper; simmer for 5 minutes until the sauce thickens.
- Step 5: Toss the drained pappardelle into the mushroom ragù. Add 1/4 cup chopped fresh parsley and 1/2 cup reserved pasta water gradually to loosen the sauce and coat the pasta evenly.
- Step 6: Serve immediately, topped with 1/2 cup grated Parmesan cheese if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Italian Pappardelle with Wild Mushroom Ragù 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 Rustic Italian Pappardelle with Wild Mushroom Ragù?
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 fresh pappardelle pasta from drying out.
Can I substitute ingredients in Rustic Italian Pappardelle with Wild Mushroom Ragù?
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 Rustic Italian Pappardelle with Wild Mushroom Ragù 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.
Is Rustic Italian Pappardelle with Wild Mushroom Ragù vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
