Craving a dish that feels fancy but is secretly super simple to make? This Mushroom Pappardelle brings together buttery, garlicky pasta with perfectly caramelized mushrooms and hints of lemon and garlic for a flavor-packed meal that’s ready in under 40 minutes. It’s a total weeknight winner that’s perfect for busy evenings or even impressing dinner guests!
London’s tip to make it a winner: Reduce, reduce, reduce! Cook the sauce until it’s a deep golden color. This ensures the alcohol evaporates and leaves you with a crisp, bright, subtly sweet finish.
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I can’t quite recall if it was this Mushroom Pappardelle or the Tomato Rose Linguine (a Weeknight Winners cookbook exclusive!) that first tipped me off, but it didn’t take long to realize I’d met my culinary match with Justin.
It’s rare that I shy away from cooking dinner—after all, I often consider it my “jobby.” But one night, I let Justin loose in the kitchen, and boy, am I glad I did! The first bite of this buttery, garlicky, lightly lemony, umami-rich dish had me wanting to lick the plate. We both ate in near silence until we did just that—LOL.
While this recipe was originally meant to be a Weeknight Winners exclusive, I just couldn’t hold back from sharing the deliciousness with you! Not only is it bursting with restaurant-quality flavors, but what we love most is how fast it comes together—in under 40 minutes! It’s the perfect meal for busy nights or a plant-based dish to entertain your guests.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Pappardelle Pasta: This wide, flat noodle is perfect for soaking up all the delicious sauce. If you can’t find pappardelle, fettuccine, tagliatelle, or linguine will work beautifully.
- Butter: Yes, it’s a generous amount, but trust me—it’s worth it! Use salted butter if possible, or opt for a dairy-free substitute for vegetarian or vegan guests.
- Baby Bella Mushrooms: These have a richer, meatier flavor than standard button mushrooms, making them ideal for this meatless dish.
- Sweet Onion: Finely dice one small sweet onion for a touch of natural sweetness in the sauce.
- Fresh Garlic: Lots of it! Garlic-forward flavor is what makes this dish shine.
- Thyme: Fresh thyme is best, but dried thyme works too—just reduce the amount by half.
- Red Pepper Flakes: Optional, but they add a subtle, delicious kick of heat.
- White Wine: We originally used leftover Sauvignon Blanc, which gives the sauce a unique flavor. The alcohol cooks off, but you can substitute with additional chicken or vegetable broth. If you do, opt for reduced-sodium to better control the saltiness.
- Broth: Either regular chicken broth or vegetable broth works. Reduced-sodium varieties are great if you want more control over seasoning.
- Lemons: A squeeze of fresh lemon juice brightens up this savory dish perfectly.
- Parmesan Cheese: Freshly grated or shredded Parmesan melts seamlessly into the sauce for a creamy finish.
- Parsley: While optional, a sprinkle of finely chopped Italian parsley elevates the dish to restaurant-worthy status!
How to Make Mushroom Papparedelle
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Make the pasta: Cook the pasta in water with salt, according to the directions on the package. Drain the pasta, but be sure to save about ¼ cup of the water.
- Cook the mushrooms. Add butter and olive oil to a large skillet over medium heat. When it’s melted, add the mushrooms across the pan in a single layer. Let them cook for 3 to 4 minutes without stirring or flipping. When they begin to brown, sprinkle some salt and pepper, then flip and continue cooking for another 4 to 5 minutes. When they’re tender, transfer to a plate.
- Cook the onion: Add the rest of the butter to the skillet. Stir in the onion and cook for 3 to 4 minutes until they’re translucent. Then, sprinkle in the garlic, thyme, red pepper flakes, salt, and pepper and cook for another 1 to 2 minutes.
- Make the sauce. Carefully pour the wine along with ¼ cup broth into the skillet. Turn the heat to high and bring the mixture to a boil. Reduce the heat to medium and cook for 5 to 6 minutes, until the sauce reduces by about a quarter and turns a yellow color. Pour in remaining broth and cook until it’s a deep golden color, about 3 more minutes.
- Purée the sauce: Pour the cooked sauce into a blender or food processor along with the lemon juice. Note, let the sauce cool for 5 to 10 minutes first. Blend for 15 to 30 seconds, scrape the sides, then blend for another 15 to 30 seconds. The sauce should be smooth.
- Finish the dish. Add the sauce back to the skillet and stir in the Parmesan cheese. Cook over low heat until the cheese starts to melt, about 2 to 3 minutes. Stir the pasta and mushrooms in, tossing to coat. If needed, add some reserved pasta water to thin the sauce.
- Serve with parsley and additional Parmesan cheese, if desired.
FAQs
Absolutely! Fettucine, tagliatelle, or linguine pasta are both excellent substitutes.
If you prefer not to use wine, replace it with the same amount of additional chicken or vegetable broth. A splash of lemon juice can help mimic the acidity of the wine.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, most of the sauce will have soaked into the pasta so you’ll need to reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce.
Yes, but partially. You can prepare the sauce ahead and store it in the fridge for up to 2 days. When ready to serve, cook the pasta fresh and toss it with the reheated sauce. Add a splash of broth or water if the sauce seems too thick.
What to serve with Mushroom Pappardelle
While you can’t go wrong with a big bowl of this pasta, feel free to add any of these protein mains or tasty sides to plus up your meal.
If you want a bit more filling option, choose Balsamic Grilled Chicken Breasts, Air Fryer Boneless Chicken Thighs, or Panko Crusted Salmon.
Of course, you can add some greens like Honey Roasted Broccoli or Sauteed Asparagus.
More Mushroom Recipes
Mushrooms add an extra oomph of umami to any meal. Try one of these recipes next!
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Mushroom Pappardelle Recipe
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Ingredients
- 16 ounces pappardelle pasta
- 6 tablespoons salted butter divided
- 1 tablespoon olive oil
- 1 pint baby bella mushrooms sliced
- ¾ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 small sweet onion finely diced
- 6 garlic cloves finely minced
- 2 teaspoons fresh thyme leaves
- ¼ teaspoon red pepper flakes
- ¾ cup sauvignon blanc or additional broth
- ½ cup chicken broth divided
- 2 tablespoons lemon juice from 1 lemon
- ¼ cup shredded Parmesan cheese plus more for serving
- 2 tablespoons finely chopped fresh parsley
Instructions
- Cook pasta in salted water according to package directions. Drain the pasta, reserving ¼ cup of the pasta water.16 ounces pappardelle pasta
- Add 1 tablespoon of the butter and 1 tablespoon olive oil to a large skillet over medium heat. Once the butter is melted, add the mushrooms in a single layer. Cook for 3-4 minutes, undisturbed, until the mushrooms begin to brown. Sprinkle with 1⁄4 teaspoon salt and 1⁄4 teaspoon black pepper, toss, and continue cooking for 4-5 more minutes, stirring occasionally. Once mushrooms are tender, transfer to a clean plate and set aside.1 tablespoon olive oil, 1 pint baby bella mushrooms
- Add the remaining 5 tablespoons butter to the skillet. Once the butter is melted, add the onion and cook for 3-4 minutes, or until translucent. Add the garlic, thyme, red pepper flakes, 1⁄2 teaspoon salt, and 1⁄4 teaspoon black pepper. Cook for 1-2 minutes, stirring occasionally.1 small sweet onion, 6 garlic cloves, 2 teaspoons fresh thyme leaves, ¼ teaspoon red pepper flakes
- Pour in the sauvignon blanc and 1⁄4 cup of the broth, turn the heat to high, and bring the mixture to a boil. Reduce the heat to medium and continue cooking for 5-6 minutes, stirring occasionally, or until the sauce is reduced by about a quarter and turns a light yellow color. Pour in the remaining 1⁄4 cup broth and continue cooking for 3-4 more minutes, or until it turns a deeper golden color.¾ cup sauvignon blanc
- Remove the mixture from the heat and allow it to cool for 5-10 minutes. Transfer the mixture to a food processor or blender along with the lemon juice. Blend for 15-30 seconds, scrape down the sides, and blend for 15-30 seconds longer, or until smooth.2 tablespoons lemon juice
- Pour the sauce back into the skillet along with the Parmesan cheese. Cook over low heat for 2-3 minutes, or until the cheese has partially melted. Add pasta and mushrooms to the skillet and toss until coated in the sauce. If needed, add reserved pasta water, one tablespoon at a time, to thin out the sauce. Serve with parsley and additional Parmesan cheese, if desired.¼ cup shredded Parmesan cheese, 2 tablespoons finely chopped fresh parsley
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Notes
- Pappardelle: If you have a hard time finding this type of pasta, fettucine, tagliatelle, or linguine pasta are all excellent substitutes.
- White wine: If you prefer not to use wine, replace it with the same amount of additional chicken or vegetable broth. An extra splash of lemon juice can help mimic the acidity of the wine.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, most of the sauce will have soaked into the pasta so you’ll need to reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce.
- Prep Ahead: Yes, you can prep ahead, but only partially. You can prepare the sauce ahead and store it in the fridge for up to 2 days. When ready to serve, cook the pasta fresh and toss it with the reheated sauce. Add a splash of broth or water if the sauce seems too thick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
