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5 5 Stars 4 Stars 3 Stars 2 Stars 1 Star (1 reviews)
  • Prep Time 6
  • Cook Time 19
  • Total Time 25 minutes
  • Yield 4 1x
Author Mushroom Council

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Ingredients

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  • 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

Instructions

  1. 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.
  2. 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.
  3. Stir in cheese and pasta until coated. If sauce is too thick, stir in reserved pasta water. Garnish with additional cheese, if desired.

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