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Creamy Mushroom Pappardelle

Creamy Mushroom Pappardelle

Indulge in a Creamy Mushroom Pappardelle with caramelized onions and goat cheese. Perfect for date night or dinner parties, this recipe is rich, easy, and unforgettable.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 g pappardelle cooked according to package instructions
  • 8-10 pieces baby bella mushrooms stems removed and chopped into small pieces
  • ½ large sweet onion thinly sliced
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 4 cloves garlic finely minced
  • 4 dashes Worcestershire sauce
  • ½ tsp kosher salt
  • 180 ml heavy cream
  • 60 g goat cheese
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • Juice of ½ lemon lemon
  • 60 ml pasta cooking water reserved for sauce consistency adjustment
  • to taste Parmesan cheese for garnish
  • to taste fresh basil for garnish

Equipment

  • Large skillet
  • Whisk
  • Spatula
  • Wooden spoon
  • Sharp knife

Method
 

  1. Heat a large skillet over medium-high heat and add the sliced onions, olive oil, and one tablespoon of butter, stirring occasionally until the onions soften and turn golden brown (about 10 minutes).
  2. Add the remaining three tablespoons of butter along with chopped mushrooms and cook for another 8-10 minutes until the mushrooms are tender.
  3. Sprinkle the minced garlic into the pan and sauté for one minute, being careful not to burn it.
  4. Add the kosher salt, Worcestershire sauce, and heavy cream to the skillet. Bring to a gentle simmer before stirring in goat cheese, oregano, red pepper flakes, and lemon juice, whisking until melted and slightly thickened.
  5. Toss the cooked pappardelle into the sauce, ensuring each ribbon is coated, adding pasta water as needed to adjust the consistency.
  6. Plate the pasta, topping each serving with slices of filet mignon, freshly grated Parmesan, and torn basil.

Nutrition

Calories: 500kcalCarbohydrates: 50gProtein: 22gFat: 26gSaturated Fat: 15gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 8mgCalcium: 10mgIron: 15mg

Notes

Patience is key when caramelizing onions; it adds sweetness and flavor. Use freshly grated Parmesan for the best melting quality. Always reserve some pasta water before draining to adjust sauce consistency. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently with a splash of milk. For a lighter version, consider using zucchini noodles or light cream.
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