Creamy Garlic Mushroom Pappardelle with Thyme
Ingredients
- 1 poundpappardelle pasta
- 1 poundmushrooms (cremini or button)
- 4 clovesgarlic
- 1 mediumshallot
- ¾ cupheavy cream
- ½ cupdry white wine
- 3 tablespoonolive oil
- 2 tablespoonbutter
- 4 sprigsfresh thyme
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- ½lemon
Prep
- 01
Slice 1 pound mushrooms into 1/4-inch-thick pieces.
- 02
Mince 4 cloves garlic.
- 03
Slice 1 medium shallot thinly.
- 04
Grate or finely chop 0.5 cup parmesan cheese.
- 05
Cut 0.5 lemon into wedges.
Method
- 01
Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente, 8–10 minutes. Reserve 1 cup pasta water, then drain and set aside.
- 02
While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and cook without stirring for 3–4 minutes until golden, then toss and cook another 2–3 minutes. Season with salt and pepper. Transfer to a plate.
- 03
In the same skillet, add shallot and garlic. Cook over medium heat for 2 minutes until fragrant.
- 04
Pour in white wine and scrape up any browned bits from the pan. Simmer for 1 minute to reduce slightly.
- 05
Add heavy cream and thyme sprigs. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
- 06
Return mushrooms to the skillet. Add cooked pappardelle and toss gently, adding pasta water a splash at a time until the sauce coats the noodles loosely (you may not need all of it).
- 07
Remove thyme sprigs. Stir in parmesan and a squeeze of lemon juice. Taste and adjust salt and pepper. Serve warm with extra parmesan on the side.
Spice Tips
To add depth, stir in 1/4 teaspoon smoked paprika with the mushrooms. For a hint of heat, add a pinch of red pepper flakes to the cream sauce. Fresh tarragon or parsley scattered over the finished dish brightens the richness.
Cremini mushrooms add deeper flavor than button mushrooms, but either works. For a lighter version, substitute half the cream with whole milk or pasta water. This dish comes together in under 35 minutes.