Summertime is the perfect time to whip up an easy to make pasta dish like this one. There’s no heating up the house with the oven. This delectable pasta dish comes together quickly and satisfies all your pasta cravings. The addition of hearty mushrooms and parmesan cheese infuses the sauce with a delectable flavor that will have you coming back for seconds. Serve with a side of easy to make toasted bread and a crisp green salad to round out the meal. Give this easy to make summertime pasta dish a try. If you’re a mushroom loving fool like I am, you are going to love this dish!
Boil Pappardelle according to package directions in salted water. Drain and set aside.
Add olive oil and 2 tablespoons butter to a large skillet over medium heat. Once the pan is hot and butter is melted, add diced onion and sliced mushrooms to the pan.
SautƩ, stirring frequently until mushrooms release their liquid and it cooks off. Continue to cook until mushrooms are lightly seared and browned and onions are soft and translucent, about 8-10 minutes.
Add another 2 tablespoons butter to the pan along with the minced garlic and Dijon mustard. Stir to combine with the mushrooms and onions in the pan, about 1 minute.
Add chicken broth and lemon juice to the pan.
Bring to a simmer, and cook for 2-3 minutes until sauce is bubbly and reduces by about half.
Turn off the heat and stir in the grated Parmesan cheese, and up to a cup of pasta water until cheese melts into a creamy sauce.
Stir in chopped fresh parsley.
Taste sauce and season with salt and freshly cracked black pepper.
Toss the sauce with the cooked Pappardelle noodles.
Serve immediately and top each serving with additional freshly cracked black pepper and a sprinkle of freshly chopped parsley.
Oh my goodness this pasta was sooooooo good! A huge shout out to my favorite Amador County winery, Villa Toscano, for providing this easy to make, delicious recipe to all their wine club members. It comes together in just a few short minutes with a minimum of fuss so you can enjoy this tasty dish when the temps soar and you just don’t feel like slaving over a hot stove to get dinner on the table.
Serve with an Easy To Make, Lemon-Dijon, Gorgonzola, Arugula Salad to round out the meal. The tangy dressing is the perfect contrast to this savory pasta dish.
If your’e feeling particularly energetic, grab a few slices of bread and toast them up to make this Copycat Sizzler Parmesan Cheese Toast. It’s oh so easy to make and it’s the perfect side to any pasta meal. With only three ingredients and five minutes of time you can serve up this soft on one side and crispy on the other side toast with all your meals. And yes, it tastes just like the Parmesan Cheese Toast they serve up at Sizzler.
Garlic Mushroom Pappardelle
Ingredients
- 8 oz pappardelle pasta, cooked according to package directions
- 1 cup pasta water
- 2 tbsp olive oil
- 4 tbsp butter, divided
- Ā½ medium onion, diced
- 16 oz sliced mushrooms
- 6 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 cup chicken broth
- 1 lemon, juiced
- Ā½ cup parmesan cheese, grated
- 4 tbsp freshly chopped parsley, reserve some for garnish
- salt & pepper, to taste
Instructions
- Boil Pappardelle according to package directions in salted water. Drain and set aside.
- Add olive oil and 2 tablespoons butter to a large skillet over medium heat.
- Once the pan is hot and butter is melted, add diced onion and sliced mushrooms to the pan.
- SautƩ, stirring frequently until mushrooms release their liquid and cooks off. Continue to cook until mushrooms are lightly seared and browned and onions are soft and translucent, about 8-10 minutes.
- Add another 2 tablespoons butter to the pan along with the minced garlic and Dijon mustard. Stir to combine with mushrooms and onions in the pan, about 1 minute.
- Add chicken broth and lemon juice to the pan and simmer for 2-3 minutes until sauce is bubbly and reduces by about half.
- Turn off heat and stir in grated Parmesan cheese and chopped parsley until cheese melts into the sauce.
- Stir in up to a cup of hot pasta water to the pan to thin out sauce to obtain desired consistency.
- Taste sauce and season with salt and freshly cracked black pepper.
- Toss the sauce with cooked Pappardelle noodles.
- Serve immediately and top each serving with additional freshly cracked black pepper and a sprinkle of fresh chopped parsley.
Did You Make This?
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