What is mushroom ragu pappardelle?

Mushroom ragu pappardelle is a hearty, slow-cooked sauce made with mushrooms instead of meat, simmered in broth, wine, and aromatics. It’s rich and deeply flavorful and clings perfectly to wide pappardelle noodles. Think of it as a vegetarian take on a classic meat ragu—just as comforting but with a big umami punch!

What is pappardelle pasta used for?

Pappardelle is a wide, ribbon-like pasta that’s perfect for thick, creamy, or meaty sauces. Its broad shape holds chunky ingredients, making it ideal for dishes like creamy mushroom pappardelle , beef ragu, and even slow-simmered tomato-based sauces.

What is the difference between pappardelle and fettuccine?

The main difference is the width! Pappardelle is much wider than fettuccine, usually about an inch thick. This makes it better suited for hearty, rich sauces, while fettuccine is slightly narrower and often paired with lighter cream or butter-based sauces.

What sauce is best with pappardelle pasta?

Pappardelle works best with thick, clingy sauces that coat each ribbon. Some top choices include: Creamy mushroom sauce (hello, this recipe!) Beef or pork ragu Truffle butter sauce Classic Bolognese

What is the difference between pappardelle and tagliatelle Bolognese?

Both are flat, ribbon-shaped pastas, but pappardelle is wider, while tagliatelle is thinner and more delicate. In a traditional Bolognese, tagliatelle is often used, but pappardelle works just as well for a richer, more indulgent bite.

How to make mushroom ragu sauce?

A mushroom ragu is made by sautéing mushrooms, onions, garlic, and herbs, then simmering everything with wine, tomatoes, and broth. Let it cook down until thick and rich, then toss it with pappardelle for a deeply satisfying meal.

Creamy Mushroom Pappardelle – The Best 30-Min Pasta Recipe

Description

Silky pappardelle pasta coated in a luscious, garlicky cream sauce with savory mushrooms. A cozy, restaurant-quality meal that’s easy to make at home!

Ingredients

Scale

12 oz pappardelle pasta
2 tbsp butter
1 tbsp olive oil
8 oz cremini or shiitake mushrooms, sliced
2 shallots, finely chopped
3 cloves garlic, minced
1/2 cup white wine (optional)
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt & black pepper, to taste
1/2 cup reserved pasta water
Fresh parsley, for garnish

Instructions

Bring a large pot of salted water to a boil and cook pappardelle until al dente. Reserve 1/2 cup pasta water before draining.
In a large sauté pan, heat butter and olive oil over medium heat.
Add mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden brown. Stir and continue cooking for another 3 minutes.
Add shallots and garlic, cooking until fragrant, about 1-2 minutes.
If using, pour in white wine and let it reduce for a minute.
Stir in heavy cream and Parmesan cheese, letting the sauce simmer gently.
Gradually add reserved pasta water to loosen the sauce and make it silky.
Add drained pappardelle to the pan, tossing to coat evenly in the sauce.
Season with salt and black pepper to taste.
Garnish with fresh parsley and more Parmesan before serving.

Notes

For extra flavor, add crispy bacon, shredded chicken, or a drizzle of truffle oil. If you prefer a lighter version, swap heavy cream for half-and-half.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 3g
Sodium: 450mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 15g
Cholesterol: 60mg

Keywords: pappardelle, creamy mushroom pasta, easy pasta, weeknight dinner