Name: Pasta with Creamy Mushroom Sauce
Prep time: 6 min
Cook time: 19 min
Total time: 25 min
Yield: 4
Ingredients: Kosher salt and freshly ground black pepper, to taste; 1 pound dry pappardelle pasta; 2 tablespoons olive oil; 1/2 yellow onion, minced; 1 clove garlic, crushed; 8 ounces crimini mushrooms, cleaned, stems removed and minced, mushroom caps, quartered; 1 cup heavy cream; 1/2 cup Grated Parmigiano Reggiano cheese, plus more for serving

5 5 Stars 4 Stars 3 Stars 2 Stars 1 Star (3 reviews)

Prep Time 6
Cook Time 19
Total Time 25 minutes
Yield 4 1x

Author Mushroom Council

Shop for Ingredients

Make a list for the store or order online.

Ingredients

Scale

Kosher salt and freshly ground black pepper, to taste
1 pound dry pappardelle pasta
2 tablespoons olive oil
1/2 yellow onion, minced
1 clove garlic, crushed
8 ounces crimini mushrooms, cleaned, stems removed and minced, mushroom caps, quartered
1 cup heavy cream
1/2 cup Grated Parmigiano Reggiano cheese, plus more for serving

Cook Mode Prevent your screen from going dark

Instructions

Fill large pot with salted water and bring to boil over high heat. Cook pasta according to package directions. Reserve 1/4 cup pasta water. Drain and set aside.
Heat oil in large skillet over medium heat. Add onion, garlic and minced mushroom stems. Cook, stirring occasionally, until softened, about 4 minutes. Add mushroom caps, cream and season with salt and pepper. Simmer, stirring occasionally, for an additional 4 to 5 minutes.
Stir in cheese and pasta until coated. If sauce is too thick, stir in reserved pasta water. Garnish with additional cheese, if desired.

@mushroomcouncil

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!