Pappardelle Mushroom Pasta

🧂 Ingredients

• 12 oz Pappardelle Pasta
• 1 Cup Heavy Cream

  or Vegan Cream or Coconut Milk (more for a heavier sauce)
• 2 Cups Baby Bella Mushrooms
• 2 Tbsp Butter

  or Vegan Butter
• 1 Tbsp Garlic

  minced
• ¼ Cup Shallots

  finely diced
• ¼ Cup Fresh Parsley

  roughly chopped
• ½ Cup Parmigiano Reggiano

  grated
• ¼ Cup Pecorino Romano
• 1 Cup Pasta Water
• Salt

  to taste
• Black Pepper

  to taste

Instructions

• 1 Cook the Pappardelle pasta to al dente per package instructions. Strain and set
  aside. Do not rinse the pasta.
• 2 To a dry large frying pan over medium heat, add the sliced mushrooms and saute
  until firm and lightly golden.
• 3 Push the mushrooms to the sides, and add butter along with garlic and shallots.
  Stir and cook until shallots are softened.
• 4 Add heavy cream along with salt and ground black pepper, and stir to combine
  with the mushrooms. Allow the cream to heat up and thicken slightly.
• 5 Add the pasta along with a few spoons of the pasta water to help the pasta
  loosen up. Stir until the pasta is coated with sauce and heated through.
• 6 Turn off the heat, and add in the parsley, parmigiano reggiano, and pecorino
  romano. Gently mix and allow the residual heat in the pan to melt the cheeses
  and further thicken up the sauce.
• 7 Serve with a slice of Garlic bread, and enjoy 🙂

Nutrition Info