Description
A silky, aromatic pasta dish featuring tender pappardelle coated in buttery mushrooms, fresh herbs, a splash of wine, and just a hint of cream. Elegant and earthy, yet simple enough for weeknight cooking.
Ingredients
Units
Scale
- 200g pappardelle pasta
- Sea salt, to taste
- Unsalted butter (for sautéing)
- Handful wild mushrooms (optional)
- Large handful chestnut mushrooms, sliced
- 1 banana shallot, finely chopped
- Freshly ground black pepper, to taste
- Leaves of 3-4 sprigs fresh thyme
- 3-4 sage leaves, finely chopped
- 1 garlic clove, finely minced
- 1/2 tsp Worcestershire sauce
- 1/2 tsp good quality balsamic vinegar
- Generous splash white wine
- 4 tbsp vegetable or chicken stock
- 1 tbsp double cream
- Small handful flat leaf parsley, roughly chopped
- Parmesan shavings, for serving (use vegetarian parmesan if needed)
Instructions
- Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve a splash of pasta water and drain.
- Meanwhile, melt a generous knob of butter in a large pan over medium heat.
- Add the chopped shallot and cook until soft and fragrant.
- Stir in the mixed mushrooms and cook until they release moisture and begin to brown.
- Add the thyme, sage, garlic, salt, and black pepper. Cook for 1–2 minutes more.
- Deglaze with a splash of white wine and let it reduce slightly.
- Stir in the Worcestershire sauce, balsamic vinegar, and stock. Simmer briefly to combine flavors.
- Reduce the heat and swirl in the double cream.
- Add the cooked pappardelle to the pan, tossing to coat. Add a splash of pasta water if needed for silkiness.
- Finish with chopped parsley and adjust seasoning to taste.
- Serve topped with plenty of parmesan shavings.
Notes
- Use vegetarian Worcestershire sauce and vegetarian parmesan if making this fully vegetarian.
- Wild mushrooms (chanterelles, porcini, or morels) will deepen the flavor but chestnut mushrooms alone work beautifully.
- Add more stock or pasta water for a looser, glossier sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg