Traditional Italian Pappardelle with Wild Mushroom Ragù
Wide ribbons of fresh pappardelle pasta tossed in a rich, earthy ragù made with a medley of wild mushrooms, garlic, herbs, and a splash of white wine. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs fresh pappardelle pasta, sliced mixed wild mushrooms, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 16 oz, sliced mixed wild mushrooms
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 3 minced garlic cloves
- 2 small, finely chopped shallots
- 1/2 cup dry white wine
- 1 cup vegetable broth
- 1 tbsp fresh thyme leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, for serving grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz fresh pappardelle pasta and cook for 3-4 minutes until al dente; drain, reserving 1/2 cup pasta water.
- Step 2: Meanwhile, heat 3 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until melted and shimmering.
- Step 3: Add 2 finely chopped shallots and 3 minced garlic cloves; sauté for 2-3 minutes until translucent and fragrant.
- Step 4: Add 16 oz sliced mixed wild mushrooms; cook for 6-7 minutes until softened and their liquid evaporates.
- Step 5: Pour in 1/2 cup dry white wine; simmer for 3 minutes until reduced by half.
- Step 6: Stir in 1 cup vegetable broth, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper; cook for another 5 minutes until sauce thickens slightly.
- Step 7: Toss the cooked pappardelle into the mushroom ragù along with 1/4 cup chopped fresh parsley and some reserved pasta water as needed to loosen the sauce.
- Step 8: Serve immediately topped with 1/2 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Traditional 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 Traditional 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 Traditional 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 Traditional 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 Traditional 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.
