Creamy Mushroom Pasta Thyme (Printer-Friendly)

Tender pappardelle tossed with mushrooms, garlic, thyme, and creamy Parmesan sauce for an elegant dish.

# What You Need:

→ Pasta

01 - 12 oz pappardelle

→ Mushrooms & Aromatics

02 - 1.5 lb mixed mushrooms (cremini, shiitake, button), sliced
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh thyme leaves

→ Sauce

08 - 1/2 cup dry white wine (optional)
09 - 2 cups vegetable broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese, plus more for serving
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh thyme sprigs
14 - Extra Parmesan

# Directions:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat. Add onion and cook until softened, approximately 3 minutes.
02 - Add sliced mushrooms and sauté until they release their liquids and begin to brown, 6 to 8 minutes.
03 - Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
04 - Pour in white wine if using, scraping up browned bits from pan bottom, and simmer for 2 minutes to reduce slightly.
05 - Add pappardelle, vegetable broth, and a generous pinch of salt. Stir to combine, ensuring pasta is mostly submerged.
06 - Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed, 10 to 12 minutes.
07 - Pour in heavy cream and Parmesan cheese. Stir thoroughly and cook for 2 to 3 minutes until sauce thickens and coats pasta evenly. Adjust seasoning with salt and pepper.
08 - Serve immediately while hot, garnished with extra Parmesan and fresh thyme sprigs.

# Expert Suggestions:

01 -
  • It comes together in one pot, which means less cleanup and more time enjoying dinner.
  • The cream sauce tastes restaurant-quality but requires no fancy techniques or stress.
  • Those meaty mushrooms give you the richness you'd normally get from meat, making vegetarians and everyone else equally satisfied.
02 -
  • Don't crowd the mushrooms when they first hit the pan—if you have room, let them sear in a single layer for a minute or two before stirring, which gives you that golden color and deeper flavor.
  • Taste the pasta a minute or two before you think it's done, because it will keep softening slightly even after you add the cream and heat it through.
03 -
  • Save a cup of starchy pasta cooking water before you drain it, in case your sauce gets too thick at the end—a splash of that water loosens it perfectly.
  • Don't skip the step of letting mushrooms brown; that caramelization is where most of the depth of flavor lives.
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