Garlic Butter Mushroom Pappardelle (Printable Version)
Wide pappardelle ribbons tossed with golden mushrooms in garlic butter sauce, finished with fresh herbs and Parmesan.
# What You'll Need:
→ Pasta
01 - 14 oz pappardelle pasta
02 - Salt, for pasta water
→ Mushrooms
03 - 1 lb mixed mushrooms, sliced
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter
→ Aromatics & Flavor
06 - 5 cloves garlic, finely minced
07 - 1 small shallot, finely chopped
08 - 1/2 tsp crushed red pepper flakes
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp sea salt
11 - 2 tbsp fresh parsley, chopped
12 - 1 tbsp fresh thyme leaves
13 - 1/4 cup dry white wine or vegetable broth
→ Finish
14 - 1/2 cup freshly grated Parmesan cheese
15 - Zest of 1 lemon
# Step-by-Step:
01 - Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
02 - Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown and moisture has evaporated, about 7–9 minutes.
03 - Add shallot, garlic, and red pepper flakes. Cook for 1–2 minutes until fragrant.
04 - Deglaze the pan with white wine or vegetable broth, scraping up any browned bits. Simmer for 1–2 minutes until slightly reduced.
05 - Lower the heat to medium. Stir in the remaining 1 tbsp butter, thyme, and parsley. Season with salt and black pepper.
06 - Add drained pappardelle to the skillet. Toss gently, adding reserved pasta water as needed to create a silky sauce.
07 - Remove from heat. Fold in Parmesan cheese and lemon zest. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and fresh parsley.
# Expert Advice:
01 -
- The buttery garlic sauce clings to every wide ribbon of pasta, making each bite impossibly satisfying without feeling heavy
- Mushrooms become meaty and golden when you give them time, turning this into a dish that feels luxurious despite taking just 30 minutes
- Everything happens in one pan besides the pasta boiling water, which means maximum flavor and minimal cleanup
02 -
- Mushrooms release a lot of liquid as they cook, and if you crowd the pan they will steam instead of brown, so give them space and patience
- That starchy pasta water is liquid gold and the secret to restaurant quality sauces, so never pour it down the drain
- Garlic burns faster than you think, turning bitter and harsh, so keep the heat moderate once you add it
03 -
- Pat your mushrooms dry before cooking so they brown instead of steam
- Room temperature butter melts more evenly into the sauce for a silkier finish