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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
- 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.
- 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.
- 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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Reviews (7)
Sooo good!!! And easy to make. Do look at the serving size guide lines, I didn’t make enough for everyone to have seconds.
How many people did you serve?
Oh my was sooo pleasantly surprised. This recipe is simple and delicious. Had mushrooms that had to be used. Hubby said that’s for dinner. Notexcited and he loved. 6 stars for this one
Simple and delicious. Hubby was sceptical. Had mushrooms to use up. He loved as did I. IT IS A MUST TRY !!!
Made this a few weeks ago…my family RAVED and said it was better than any pasta ever. It is a 5 star recipe!
Delish