Garlic Mushroom Pappardelle
Tender strands of pasta coated in a creamy garlic mushroom sauce make this quick and easy to make dish utterly irresistible.
Ingredients
- 8 oz pappardelle pasta, cooked according to package directions
- 1 cup pasta water
- 2 tbsp olive oil
- 4 tbsp butter, divided
- ½ medium onion, diced
- 16 oz sliced mushrooms
- 6 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 cup chicken broth
- 1 lemon, juiced
- ½ 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.
- Sauté, 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.