Creamy Mushroom and Thyme Pappardelle

• 12 oz pappardelle pasta
• 12 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups heavy cream
• 1 cup chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Fresh thyme leaves for garnish

Steps

1. 1 Cook the pappardelle in salted boiling water until al dente. Drain and set aside.
2. 2 Heat olive oil and butter in a large skillet over medium heat.
3. 3 Add the onion and cook until softened, about 3 minutes.
4. 4 Add the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown.
5. 5 Stir in thyme, salt, and pepper, then pour in the heavy cream and broth.
6. 6 Let the sauce simmer and thicken for 5 minutes.
7. 7 Add the cooked pasta to the sauce, tossing to coat.
8. 8 Sprinkle with Parmesan cheese and stir until melted and creamy.
9. 9 Serve garnished with fresh thyme leaves.

Equipment

• Large skillet
• Pot for boiling pasta
• Tongs or pasta spoon

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Substitute spinach or arugula for a pop of color and nutrients.

Substitutions

• Use fettuccine if pappardelle is unavailable.
• Swap dried thyme with fresh thyme for a more robust flavor.

Pairings

• Crusty bread
• Garlic bread

Nutrition

Tips

• For extra richness, add a splash of truffle oil before serving.
• If you prefer a lighter version, substitute half-and-half for heavy cream.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with additional broth or cream.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with a glass of Chardonnay for a delightful dinner experience.

FAQ