Description

Tender pappardelle pasta tossed in a rich, caramelized wild mushroom sauce enhanced with garlic, thyme, balsamic vinegar, and a touch of cream for a comforting and luxurious meal.

Ingredients

12 oz pappardelle pasta

2 tablespoons olive oil

1/2 cup shallots, finely chopped

2 cloves garlic, minced

4 cups wild mushrooms (such as chanterelles, shiitake, or cremini), sliced

1 tablespoon fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup vegetable broth

1/4 cup heavy cream

1 tablespoon balsamic vinegar

Fresh parsley, chopped, for garnish

Grated Parmesan cheese (optional)

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Instructions

Cook the pappardelle pasta according to package instructions, then drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add shallots and garlic, sautéing for 2-3 minutes until softened and fragrant.
Add the wild mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become golden brown, about 8-10 minutes.
Stir in thyme, salt, and pepper, then pour in the vegetable broth, scraping up any browned bits from the pan.
Let the broth simmer for 5 minutes to reduce slightly.
Stir in the heavy cream and balsamic vinegar, cooking for another 2-3 minutes until the sauce thickens.
Toss the cooked pappardelle into the mushroom sauce, making sure the pasta is fully coated.
Serve immediately, garnished with fresh parsley and Parmesan cheese if desired.

Notes

Use a mix of wild mushrooms like chanterelles, shiitake, or cremini for best flavor.

For a vegan version, substitute heavy cream with coconut or cashew cream and omit Parmesan cheese.

Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently with a splash of broth or water.

Rehydrated dried mushrooms can be used by soaking in warm water and adding soaking liquid to the broth for extra flavor.

Wide ribbon pastas like fettuccine or tagliatelle can substitute pappardelle.

To make gluten-free, use gluten-free pasta options.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 400mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 10g
Cholesterol: 25mg