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5 from 9 votes

Creamy Mushroom Pasta (Pasta con Funghi Cremosa)

This Creamy Mushroom Pappardelle (Pappardelle con Funghi) is a cozy winter delight, featuring thick ribbons of pappardelle coated in a rich mushroom sauce with garlic, cream, herbs, and Parmigiano Reggiano. It's quick and satisfying, ready in just 20 minutes for a simple yet decadent meal that's perfect for any night.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: creamy pasta, mushrooms
Servings: 4
Calories: 732kcal

Equipment

Ingredients

  • 1 lb pappardelle pasta
  • 1 Tablespoon extra virgin olive oil
  • ½ onion chopped I used Sweet, you could also use Vidalia or white onion
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced I used Baby Bella
  • ½ Tablespoom fresh thyme just the leaves
  • 1 Tablespoon fresh rosemary chopped just the leaves
  • ¼ cup mascarpone cheese
  • 1 cup heavy cream
  • ¼ cup grated Parmigiano Reggiano you could also use Grana Padano or a good quality pecorino plus more for serving
  • ½ teaspoon sea salt add more to taste
  • ½ teaspoon freshly ground black pepper add more to taste
  • Extra herbs as garnish

Instructions

Start the mushroom cream sauce:

  1. In a large skillet, heat some extra virgin olive oil over medium heat. Sauté the onions until they're soft and translucent, about 5-6 minutes.
  2. Add garlic and cook for another minute.
  3. Toss in the chopped mushrooms and stir.
  4. Add in the fresh herbs and stir to combine.
  5. Let the mushrooms get a little color and cook up with the onions, garlic and herbs.
  6. Once the mushrooms get a little color, season with salt and pepper. Let it cook for about 5-8 minutes.

Boil pasta water:

  1. Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook the pasta until just before al dente. Reserve some of the starchy pasta water.

Continue making the creamy mushroom sauce:

  1. Add the mascarpone to the skillet and stir until it melts.
  2. Next, pour in the cream and stir to combine with the mushrooms and mascarpone.
  3. Add in the grated Parmigiano. Let it cook for 2-4 minutes, reducing the cream slightly.

Drain pasta and combine with sauce:

  1. Add the pasta that is drained just before it's al dente to the mushroom sauce along, and if needed, a bit of the pasta water. Cook for 1-2 minutes, stirring to coat the pasta strands nicely with the creamy sauce.
  2. Serve hot, topped with extra Parmigiano sprinkled on top, if you like

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Substitutions & Variations for mushroom pappardelle pasta:

Variations:

  1. Add Protein: You could add in some grilled chicken, crispy pancetta, or Italian sausage for a heartier dish. They could pair nicely with the creamy sauce and mushrooms.
  2. Truffle Flavor: Add a drizzle of truffle oil or a sprinkle of truffle salt to elevate the mushroom flavor and add a luxurious touch.
  3. Wine Addition: Sauté the mushrooms with a splash of white wine or dry sherry for extra depth of flavor before adding the cream.
  4. Mixed Mushrooms: Use a variety of mushrooms like shiitake, cremini, or porcini for a more complex taste.
  5. Herb Infusion: Be sure to add in some fresh herbs like rosemary, sage, or Italian parsley for added aroma and freshness. I used fresh thyme and rosemary (from my garden).

Substitutions:

  1. Non-Dairy Cream: Replace heavy cream with a non-dairy alternative like coconut cream, cashew cream, or oat milk for a dairy-free version.
  2. Gluten-Free Pasta: Use a gluten-free pappardelle or a different gluten-free pasta shape for those avoiding gluten.
  3. Vegan Option: Swap the butter with vegan butter and the Parmigiano Reggiano with nutritional yeast to make it completely plant-based.
  4. Whole Wheat Pappardelle: Use whole wheat pappardelle for a nuttier flavor and extra fiber.
  5. Low-Fat Option: Substitute heavy cream with half-and-half or a light cream for a lighter sauce.

Nutrition

Calories: 732kcal | Carbohydrates: 83g | Protein: 19g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 48mg | Potassium: 333mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1142IU | Vitamin C: 0.4mg | Calcium: 99mg | Iron: 2mg
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