If you love simple yet flavorful first courses, pappardelle with mushrooms is for you. They are prepared in just a few minutes and are perfect for lunches or dinners with friends! Now, it’s time to try this amazing recipe!
I recommend some second courses to pair with pappardelle with mushrooms:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- 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 330 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 when cleaned)
- 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
This post contains affiliate links
Let’s prepare pappardelle with mushrooms!
To begin, clean the champignons until you have 14 oz, then slice them and set them aside, meanwhile, boil the water for the pasta and add salt.
In a non-stick pan, heat the oil and then sauté the minced garlic clove, then add the sliced mushrooms, lightly salt and pepper, and let them cook over low heat, stirring occasionally.
While the mushrooms are cooking, the water for the pasta should be boiling, pour the pappardelle into the water, wait 2 minutes, then stir (if stirred immediately, they might break), drain the pappardelle al dente.
Add the al dente drained pappardelle to 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 well combined with the pasta, then serve hot and steaming!
Advice
If you like, you can add fresh chopped parsley at the end of cooking!
Before eating, you can add grated cheese, but also grated pecorino or salted ricotta tastes great!
If you have leftovers the next day, put them in a baking dish, add chopped mozzarella and grated cheese, and bake to gratin, you will taste the deliciousness!
FAQ (Questions and Answers)
Can I replace champignons with porcini mushrooms?
Yes, you can use porcini mushrooms or even half porcini and half champignons.
