🍄 Pappardelle with mushrooms
Pappardelle ai funghi is a simple Italian pasta of wide ribbons tossed with mushrooms sautéed in garlic, a splash of cream and plenty of fresh parsley. The sauce is earthy and silky, coating the broad noodles without weighing them down. It is served hot as a vegetarian first course, especially in mushroom season.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g pappardelle
- 500 g mixed mushrooms, sliced
- 3 garlic cloves, chopped
- 1 tbsp olive oil
- 150 ml cooking cream
- A handful of chopped parsley
- Salt and pepper
Method
- Cook the pappardelle in salted water until al dente; keep a cup of the pasta water.
- Sauté the mushrooms in the oil over high heat until browned, then add the garlic for 1 minute.
- Pour in the cream, season and simmer for 2 minutes.
- Toss with the drained pasta, loosening with pasta water if needed.
- Finish with parsley and serve.
How to make it lighter
- Use light cooking cream or half the cream plus pasta water.
- Double the mushrooms and serve a smaller amount of pasta.
- Brown the mushrooms in a non-stick pan with just 1 tsp oil.
History
Mushroom sauces for wide egg-style ribbons are common across central and northern Italy, where wild mushrooms such as porcini are gathered in autumn. The creamy version is a widespread modern trattoria and home style rather than a single regional recipe.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →