Pappardelle with Mushrooms, Savory Herbs and Parmesan Cream

This tasty recipe for Pappardelle pasta contains everything you need to create this masterpiece complete with savory herbs, mushrooms, and parmesan cream.

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Pappardelle with Mushrooms, Savory Herbs and Parmesan Cream Recipe

By Chris Becker

Prep time: 20 m

Cook time: 20 m

Servings: 2 entree portions or 4 side portions

Ingredients

8 ounces fresh Della Terra Pappardelle* or 6 ounces Della Terra Campanelle
1 tablespoon extra virgin olive oil
1 cup crimini mushrooms with stems trimmed and sliced
2 cloves garlic, minced
2 sprigs of fresh savory
5 or 6 cracks of black pepper from a pepper mill
2 tablespoons butter
2-3 Tablespoons of Parmesan Cream Sauce
1/4 cup grated parmesan
Kosher salt

Pots, Pans, and Tools Needed

Medium saute pan
Pot for cooking the pasta
Long handle strainer/sieve
Wooden spoon

Make the Sauce

Heat a medium-size saute pan over medium-low heat.
When the pan heats up, add the olive oil and mushrooms; they should start sizzling immediately. The trick with mushrooms is to cook them kind of hot and in an evenly flat layer without stirring for the first minute or so of cooking.
When the mushrooms have become slightly golden, add half of the butter along with the garlic, savory, and a pinch of salt. Stir together and lower the heat to low. Cook for about 2 to 3 minutes or until the garlic has become translucent and aromatic.
Turn the heat off and add 1/4 cup of pasta water and the remaining butter while stirring together to form the sauce and then remove and discard the savory sprigs.

Make the Pasta

Bring 2 quarts of water to a boil and add 1 tablespoons of kosher salt. Cook the pasta for the suggested time, tasting it at the lower number and cooking until the al dente meets your preference.
Using the sieve, remove the cooked pasta and add it to the sauce when it is ready.

Complete the Dish

Toss the cooked pasta with the sauce to combine, and adjust the consistency with pasta water if needed.
Toss or stir the parmesan into the pan with the pasta.
Plate the pasta and drizzle the parmesan cream sauce to garnish.

Substitutions

PASTA: Campanelle or Fusilli are wonderful alternatives.
VEGETARIAN: It's a vegetarian recipe, yayy!
VEGAN:Use a vegan butter, olive oil and vegan parmesan but skip the parmesan cream sauce.

Learn how to adjust the recipe portion.

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STORY TIME

Autumn is the perfect season to celebrate mushrooms and pasta dishes, all roasted and delicious. Mushroom provide a sense of depth of flavor that not many other ingredients can. It called Umami.

Umami is sometimes described as a fullness of flavor as opposed to the typical salty, sweet, sour or bitter flavors. It makes it a perfect pairing for buttery and cheesy recipes because of the bold flavor.

NOTES, TIPS, AND TRICKS

There's an almost endless combination of mushrooms, while this recipes calls for crimini, you can use a variety of them. Let's take a peek at some varieties that are usually available.

CRIMINI: A solid go to mushroom, just trim the stem then slice or quarter.

SHIITAKE: Lots of flavor, remove then whole stem and slice the cap

KIMG TRUMPETS: 1000% delicious. Cut them into wedges, it's a larger one, cut in halve, then into wedges.

PORTOBELLO: These are fine, just remove the gills under the cap and cut it into even bite size pieces.

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2 comments

Tried this tonight and it turned out delicious! I didn’t have savory so I subbed thyme, oregano and rosemary.

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Pappardelle with Mushrooms, Savory Herbs and Parmesan Cream