The Best Creamy & Easy Mushroom Pasta (Garlic Herb Sauce!)
A rich and savory vegetarian pasta dish featuring pappardelle noodles with a flavorful mushroom sauce. The recipe starts by browning a mix of fresh mushrooms in batches to develop a deep, umami flavor. A simple and elegant pan sauce is then created with sautéed shallots, fresh rosemary or thyme, and garlic, deglazed with white wine and finished with a touch of Dijon mustard and Parmesan cheese. The cooked pasta is tossed in the sauce with the mushrooms and a splash of starchy pasta water to create a creamy coating.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 pound mixed mushrooms, torn or sliced
- ¾ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 8 ounces pappardelle pasta
- 2 tablespoons unsalted butter
- 2 shallots, chopped (⅔ cup)
- 2 teaspoons chopped fresh rosemary or fresh thyme leaves
- 2 garlic cloves, grated
- ⅓ cup dry white wine
- 1 teaspoon Dijon mustard
- ⅓ cup grated Parmesan or pecorino cheese, plus more for serving
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon of the salt, and several grinds of pepper. Cook, stirring only occasionally, for 5 to 8 minutes, until the mushrooms are soft and browned. Transfer to a plate. Repeat with the remaining 1 tablespoon of olive oil and the rest of the mushrooms.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- In the now-empty pasta pot, melt the butter over medium heat. Add the shallots and the remaining ¼ teaspoon of salt. Cook, stirring, for 3 to 5 minutes, until translucent.
- Stir in the rosemary and garlic and cook for one more minute until fragrant.
- Add the white wine and Dijon mustard, and let the wine cook down for 30 seconds, scraping up any browned bits from the bottom of the pot.
- Add the cooked pasta, the grated cheese, and ¼ cup of the reserved pasta water. Toss to combine, adding more pasta water as needed to create a light sauce that coats the noodles.
- Stir in the fresh lemon juice, then fold in the cooked mushrooms.
- Serve immediately, garnished with fresh parsley and more grated cheese.
Notes
- Cooking the mushrooms in batches without overcrowding the pan is a key step that allows them to brown properly and develop a deep, meaty flavor, rather than steam.
- Using the starchy, reserved pasta water is crucial for creating a creamy, emulsified sauce that clings to the noodles.
- This is a quick, elegant pasta dish that is perfect for a weeknight dinner.
Find it online: https://www.eatswithsoul.com/creamy-easy-mushroom-pasta/