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Creamy Mushroom Pappardelle

Creamy Mushroom Pappardelle

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 2 to 3

Is there anything more perfect than creamy mushroom pappardelle? That warm, earthy mushroom flavour paired with hearty pasta noodles, and bathed in a rich cream sauce: creamy mushroom pasta is as good as it gets.

Courtesy of Chocolates & Chai (


  • 3 cloves fresh garlic, minced
  • 16 ounces fresh mushrooms, sliced
  • 1/2 cup butter, divided
  • 1 cup whipping cream
  • 500g Williams Sonoma pappardelle pasta (1 lb.)
  • 1/2 parmesan cheese, grated
  • Salt, to taste
  • Black pepper, to taste
  • Chopped parsley, for garnish


  • Cook the garlic and the mushrooms in a pan with 2 tablespoons of butter over medium-high heat. Sauté until the mushrooms soften and turn a deep brown colour - around 10-15 minutes. Add the whipping cream and the remaining butter. Simmer over low heat. (Be careful not to dry it out.)
  • In a large pot, cook the pappardelle according to its package instructions. Put aside one cup of the pasta water and drain the rest. Return the cooked pasta to the pot.
  • Pour mushroom sauce into the pan with the pappardelle. Toss gently using tongs to combine. Add the parmesan and up to 1 cup of reserved pasta water (as needed!) to get your preferred consistency. Season with salt and pepper, to taste.
  • NOTES:
  • If you forget to reserve your pasta water, you can just use regular water. The longer you let the pasta sit, the more water it might require to remain creamy. A drizzle of truffle oil to finish will take it to the next level!
  • If you're wondering about what kind of consistency you should be going for when it comes to adding the pasta water: you're looking to maintain something creamy, and not watery.
  • If you've had trouble with butter burning in your skillet (it's not you, some skillets just get too hot for butter a little too quickly to notice), you can add a touch of vegetable oil. This will help brown your mushrooms without burning the butter.
  • You can use your mushroom of choice - standard button mushrooms will work fine. However, my personal preference is a blend of mushrooms (most supermarkets have this available as a pre-packaged option) - 50/50 button mushrooms and cremini mushrooms.

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