If you love simple but tasty first courses, pappardelle with mushrooms is perfect for you, they are prepared in minutes and are also perfect for lunches or dinners with friends! And now all that’s left is to try this amazing recipe!
I recommend some main courses to pair with pappardelle with mushrooms:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 531.48 (Kcal)
- Carbohydrates 96.90 (g) of which sugars 6.50 (g)
- Proteins 22.72 (g)
- Fat 9.33 (g) of which saturated 0.90 (g)of which unsaturated 0.33 (g)
- Fibers 6.32 (g)
- Sodium 613.33 (mg)
Indicative values for a portion of 12 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pappardelle with Mushrooms
- 14 oz champignon mushrooms (weighed after cleaning)
- 9 oz egg pappardelle (dry)
- 1 clove red garlic
- 2 tbsps extra virgin olive oil
- 1 pinch fine salt
- to taste mixed peppercorns (freshly ground)
Tools Needed for the Recipe
- Pan
- Pot
- Cutting Board
- Knife
- Wooden Spoon
- Food Scale
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Let’s Prepare the Pappardelle with Mushrooms!
To start, clean the champignons until you get 400 g, then slice them and set aside while you bring the water for the pasta to a boil, adding salt.
In a non-stick pan, heat the oil and then sauté the minced garlic clove, after which add the sliced mushrooms, lightly salt and pepper, and let them cook over low heat, stirring occasionally.
Meanwhile, as the mushrooms cook, the water for the pasta will be boiling, pour the pappardelle into the water, wait 2 minutes then stir (because stirring immediately might break them), drain the pappardelle al dente.
Pour the al dente drained pappardelle into the pan with the mushrooms (which are now cooked and have released a nice sauce), stir over medium heat for 2 minutes until the sauce is combined with the pasta, then serve piping hot!
Tips
If you like, you can add some fresh chopped parsley at the end of cooking!
Before eating, you can add grated cheese, but also grated pecorino or salted ricotta are great!
If you have leftovers the next day, put them in a baking dish, add mozzarella pieces and grated cheese and bake to gratinate, you will taste a delight!
FAQ
Can I substitute champignons with porcini mushrooms?
Yes, you can also use porcini mushrooms or even half porcini and half champignons.
