Description
This creamy garlic mushroom pasta features pappardelle noodles tossed in a rich sauce made with sautéed garlic, browned mushrooms, Pecorino Romano cheese, and heavy cream. The pasta is cooked to al dente and finished with fresh Italian parsley to add brightness. A comforting and elegant dish perfect for an easy weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 1 pound pappardelle pasta
Sauce
- 3 tablespoons olive oil
- 10 cloves garlic, sliced or chopped
- 1 pound mushrooms, sliced
- Salt and pepper, to taste
- 1 cup Pecorino Romano, grated
- 1 cup heavy cream
- 2 cups pasta water (reserved, may not need all)
- 1/2 cup minced flat-leaf Italian parsley
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil to prepare for cooking the pasta. This ensures the pasta will be well-seasoned and cook evenly.
- Sauté Garlic and Mushrooms: Heat a large pan over medium heat and add olive oil. Once heated, add the sliced or chopped garlic. Cook until the garlic turns golden and fragrant, being careful not to burn it. Then add the sliced mushrooms and increase heat to medium-high. Cook the mushrooms until they release their moisture and brown nicely. Season with salt and pepper to enhance their flavor.
- Cook the Pasta: While mushrooms cook, add the pappardelle pasta to the boiling water. Cook it to about 1 minute less than al dente to finish cooking later in the sauce. Reserve at least 2 cups of the starchy pasta water before draining the pasta.
- Prepare the Cream Sauce: Reduce the heat on the mushroom pan to medium and pour in the heavy cream and grated Pecorino Romano. Stir to combine and bring the mixture to a gentle simmer, allowing the cheese to melt and the sauce to thicken slightly.
- Combine Pasta and Sauce: Add the drained pasta into the sauce pan along with 1 cup of the reserved pasta water. Toss everything together well so the pasta is thoroughly coated. Continue cooking until the pasta reaches al dente and the sauce has thickened to your desired consistency. Turn off the heat.
- Finish and Serve: Stir in the minced flat-leaf Italian parsley for freshness and another layer of flavor. Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thick, gradually add more reserved pasta water to thin it as desired. Serve immediately and enjoy your creamy garlic mushroom pasta!
Notes
- Use fresh, good-quality mushrooms for the best flavor and texture.
- Reserve pasta water to adjust sauce thickness; the starch helps the sauce cling to the pasta.
- Watch garlic closely while cooking to avoid burning, which can make it bitter.
- Pecorino Romano can be substituted with Parmesan if desired, though flavor will be slightly different.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- This dish pairs beautifully with a crisp green salad and a glass of white wine.
Keywords: creamy garlic mushroom pasta, pappardelle recipe, easy mushroom pasta, Italian pasta dishes, vegetarian pasta