Description
Creamy, buttery mushroom pappardelle tossed in a rich garlic, lemon, and thyme sauce for a restaurant-quality pasta ready in under 40 minutes.
Ingredients
- 16 ounces pappardelle pasta
- 6 tablespoons salted butter (divided)
- 1 tablespoon olive oil
- 1 pint baby bella mushrooms (sliced)
- 3/4 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 small sweet onion (finely diced)
- 6 garlic cloves (minced)
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon red pepper flakes
- 3/4 cup sauvignon blanc (or additional broth)
- 1/2 cup chicken broth (divided)
- 2 tablespoons lemon juice (from 1 lemon)
- 1/4 cup shredded Parmesan cheese (plus more for serving)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Cook pappardelle in salted water according to package directions. Reserve 1/4 cup pasta water, then drain.
- Heat 1 tablespoon butter and olive oil in a skillet over medium heat. Sauté mushrooms in a single layer until browned, then season and set aside.
- Add remaining butter to the skillet. Cook onion until translucent.
- Add garlic, thyme, red pepper flakes, salt, and pepper. Cook until fragrant.
- Add wine and 1/4 cup broth. Simmer until reduced and golden.
- Add remaining broth and continue reducing sauce.
- Cool slightly, then blend sauce with lemon juice until smooth.
- Return sauce to pan, stir in Parmesan, and melt gently.
- Add pasta and mushrooms, tossing to coat. Loosen with pasta water if needed.
- Serve topped with parsley and extra Parmesan.
Notes
- Fettuccine or linguine can replace pappardelle if needed.
- Replace wine with broth and extra lemon juice for a non-alcohol version.
- Store leftovers up to 3 days; reheat with a splash of broth or water.
- Sauce can be pre-made and stored for 2 days before combining with pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian