Last Updated on March 29, 2023 by Ellen Christian
Try this Wild Mushroom Pappardelle Pasta recipe today. This delicious mushroom pasta with mascarpone is a simple weeknight recipe that you can make quickly.
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Wild Mushroom Pappardelle Pasta with Mascarpone
As much as I love to cook, I’m a bit intimidated by fancy recipes. I don’t do a lot of gourmet recipes and I make no claims of being a chef. I tend to cook recipes that are very similar to what my Mom made when I was growing up.
However, I may make a few substitutions to make them paleo or gluten free. I may make them a little bit healthier than the original recipe. However, you definitely won’t find fancy French cuisine on the menu if you stop by for dinner one night.
I recently received several meals from Plated.com as part of this post. That gave me the opportunity to try something a bit different. Plated.com is a service that delivers everything you need to make a delicious meal to your door.
They use local and seasonal produce whenever possible and source their meats from local, family-owned purveyors. They partner with responsible companies like Sea to Table to make sure that their fish is always fresh, and wild-caught when possible.
What is a wild mushroom for cooking?
What is wild mushroom sauce made of?
This recipe uses wild mushrooms, broth, mascarpone cheese, butter and herbs. It’s a simple sauce you can serve over your favorite pasta.
What to serve with pappardelle pasta
For our first meal, I chose a Provencal Steak with Purple Potatoes and Green Beans. This was very similar to the type of cooking I normally do and was a huge hit with everyone in the house.
For the second meal, I stepped outside of my comfort zone and chose a Wild Mushroom Pappardelle Pasta with Mascarpone. In case you don’t know (like I didn’t), pappardelle are large, very broad, flat pasta noodles.
It was absolutely amazing and everyone went back for seconds after I explained what pappardelle was to them!
- 12 ounces wild mushrooms
- 1 clove garlic
- 1/8 bunch parsley
- 1/4 bunch chives
- 1/4 cup white wine (I substituted organic beef broth)
- 8 ounces pappardelle
- 1 packet butter
- 2 tbsp mascarpone cheese
- 1/4 cup grated Pecorino cheese
- Wipe mushrooms clean with damp paper towel. Chop & discard stems. Mince garlic. Rinse parsley & chop roughly. Discard stems. Rinse chives & finely chop.
- Heat 3 tbsp olive oil in a large pan over medium high heat. When oil is shimmering, add chopped mushrooms & cook until tender and golden brown, 5-6 minutes. Add minced garlic and cook until golden brown, about 2 minutes more.
- Add white wine/beef broth to pan and scrape up brown bits from bottom with a wooden spoon. Allow to reduce by half, about 2 minutes. Remove pan from heat and set aside.
- Bring large pot of water to boil over high heat. When water is boiling, add pappardelle and a pinch of salt. Cook until al dente, about 8 minutes. Drain and set aside.
- Meanwhile, return pan with sauce to medium low heat and bring to a simmer. When sauce is simmering, add chopped parsley, butter, and mascarpone cheese. Stir to combine. Taste and add salt and pepper as needed. Add cooked pappardelle and stir to combine.
- Divide between 2 bowls. Garnish with grated Pecorino cheese and chopped chives. Serve
Amount Per Serving: Calories: 626Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 148mgSodium: 330mgCarbohydrates: 78gFiber: 5gSugar: 5gProtein: 21g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.