Creamy Mushroom Pappardelle with Thyme

Name: Creamy Mushroom Pappardelle with Thyme
Prep time: 5 min
Cook time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g homemade pappardelle; 1 tbsp extra-virgin olive oil; 2 tbsp unsalted butter (28 g); 250 g mixed mushrooms (cremini, shiitake or button), sliced; 1 small shallot, finely chopped (or 1/4 small onion); 2 garlic cloves, minced; 1/2 cup heavy cream (120 ml); 2 tbsp low-sodium chicken or vegetable stock (optional); 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme); 1/3 cup grated Parmesan (35 g); Salt and freshly ground black pepper, to taste

Goal: Energy & Focus

Cuisine: Italian

Meal: Main course

Diet: Vegetarian

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Serves 2Time: 5 min prep · 30 min cook

By RecipeUncle

Earthy sautéed mushrooms and a silky cream sauce cling to wide homemade pappardelle for a cozy, restaurant-style weeknight dinner.

Nutrition per serving

Calories640kcal

Protein16g

Carbs38g

Fat47g

Fiber2.5g

Sodium520mg

Ingredients

homemade pappardelle
200 g
extra-virgin olive oil
1 tbsp
2 tbsp unsalted butter
28 g
mixed mushrooms (cremini, shiitake or button), sliced
250 g
shallot, finely chopped (or 1/4 small onion)
1 small
garlic cloves, minced
2
1/2 cup heavy cream
120 ml
low-sodium chicken or vegetable stock (optional)
2 tbsp
fresh thyme leaves (or 1/4 tsp dried thyme)
1 tsp
1/3 cup grated Parmesan
35 g
Salt and freshly ground black pepper,
to taste

Steps

1.Bring a large pot of salted water to a boil. Cook the homemade pappardelle until al dente (2–4 minutes for fresh). Reserve 1/2 cup (120 ml) pasta water, then drain.
2.While pasta cooks, heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Add the mushrooms and a pinch of salt. Sauté until they release moisture and begin to brown, about 6–8 minutes.
3.Reduce heat to medium, add the remaining 1 tbsp butter, shallot and garlic. Cook 1–2 minutes until softened and fragrant.
4.Stir in the cream, stock (if using) and thyme; simmer 2–3 minutes until slightly thickened. Add the grated Parmesan and stir until melted.
5.Add the drained pappardelle to the skillet and toss with the sauce, adding reserved pasta water a little at a time to reach a saucy consistency. Season with salt and pepper to taste and serve immediately with extra Parmesan.

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