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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
