Mushroom Alfredo

Pappardelle pasta and sautéed mushrooms tossed in a creamy Alfredo-style sauce with garlic, Parmesan, and shallots.

Course Main Dishes

Cuisine Italian-American

Prep Time 10

Cook Time 45

Servings

Calories 694kcal

Author Michelle Ordever

Equipment

Dutch Oven or Large Pot
Colander

Ingredients

1 pound pappardelle
2 tablespoons butter
1 small onion diced, or 2 shallots, diced
1 pound mixed mushrooms of choice sliced
2 garlic cloves minced
½ cup low-sodium chicken broth (chicken stock)
¾ cup heavy cream (double cream)
Sea salt to taste
Black pepper to taste
Freshly grated Parmesan cheese to taste

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Cook the pappardelle for approximately 8 minutes, or according to the package directions, until just under al dente. Reserve ½ cup of the pasta cooking water, then drain.
Melt the butter in a large Dutch oven over medium heat. Add the onion and mushrooms. Sauté until the moisture released by the mushrooms has evaporated and the vegetables are nicely browned.
Add the minced garlic and sauté briefly until fragrant, taking care not to let it burn.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan.
Reduce the heat to medium-low and stir in the heavy cream. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce has thickened.
Season the sauce with black pepper and sea salt to taste.
Add the drained pappardelle to the sauce and toss gently to coat. Cook for 2-3 minutes, allowing the pasta to finish cooking and absorb some of the sauce. If needed, add the reserved pasta water 2 tablespoons at a time until the sauce reaches your desired consistency.
Stir in freshly grated Parmesan cheese to taste, then remove from the heat.
Divide between serving bowls, add extra Parmesan if desired, and serve and enjoy!

Notes

Tips

Cook the pappardelle slightly under al dente because it will continue cooking for another 2-3 minutes once added to the sauce.
Don't forget to reserve ½ cup of the pasta cooking water before draining. The starchy water helps loosen the sauce without making it watery.
Cook the mushrooms until their released moisture has evaporated and they begin to brown for a deeper, richer flavor.
Add the garlic only after the mushrooms have browned and cook it just until fragrant to prevent it from burning and becoming bitter.

Substitutions

Use your favorite combination of mushrooms. Morels, chestnut mushrooms, pioppino, button mushrooms, cremini, and portobello mushrooms are all suitable choices.
UK readers: UK supermarkets generally sell cremini mushrooms as chestnut mushrooms.
You can use vegetable broth instead of chicken broth if you prefer a vegetarian dish.

Leftovers

Let leftovers cool before transferring them to an airtight container and refrigerating.
Cream sauces thicken considerably when chilled. Add a splash of milk, cream, or broth when reheating to loosen the sauce.
Reheat gently until piping hot throughout, taking care not to overcook the pasta.
Freezing isn't recommended, as cream-based sauces can separate and the pasta may become overly soft after thawing and reheating.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition