Garlic Butter Mushroom Pappardelle (Printable)

Wide pasta ribbons with golden mushrooms in a luscious garlic butter sauce, finished with fresh herbs and Parmesan.

# What You'll Need:

→ Pasta

01 - 14 oz pappardelle pasta
02 - Salt, for pasta water

→ Mushrooms

03 - 1 lb mixed mushrooms (cremini, shiitake, button), sliced
04 - 2 tbsp olive oil
05 - 3 tbsp unsalted butter

→ Aromatics & Flavor

06 - 5 cloves garlic, finely minced
07 - 1 small shallot, finely chopped
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp sea salt (plus more to taste)
11 - 2 tbsp fresh parsley, chopped
12 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
13 - 1/4 cup dry white wine or vegetable broth

→ Finish

14 - 1/2 cup freshly grated Parmesan cheese (plus more for serving)
15 - Zest of 1 lemon

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
02 - Meanwhile, heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown and moisture has evaporated, about 7–9 minutes.
03 - Add shallot, garlic, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
04 - Deglaze the pan with white wine or vegetable broth, scraping up any browned bits. Simmer for 1–2 minutes until slightly reduced.
05 - Lower the heat to medium. Stir in the remaining 1 tbsp butter, thyme, and parsley. Season with salt and black pepper.
06 - Add drained pappardelle to the skillet. Toss gently, adding reserved pasta water as needed to create a silky sauce.
07 - Remove from heat. Fold in Parmesan cheese and lemon zest. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and fresh parsley.

# Expert Advice:

01 -
  • The way the mushrooms get golden and concentrated turns them into little flavor bombs that rival any meat dish
  • Pasta water magic creates this silky, emulsified sauce that clings to every strand without feeling heavy
  • Ready in 30 minutes but tastes like it came from a restaurant kitchen after hours of work
02 -
  • Mushrooms need space in the pan or they will steam instead of sear, so work in batches if your skillet is crowded
  • That reserved pasta water is the secret weapon, full of starch that helps butter and cheese emulsify into restaurant quality sauce
  • Lemon zest at the end cuts through all that richness and makes you want to take just one more bite
03 -
  • Let your pan get properly hot before adding mushrooms, that sizzle sound means you are on the right track
  • Season mushrooms with salt halfway through cooking so they do not release water too early and steam instead of brown

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