Creamy Mushroom Pappardelle Recipe

This creamy mushroom pappardelle takes just 10 minutes but tastes stunning! The wild mushrooms add a little meatiness to the al dente pasta while the white wine and garlic lend a kick to the creamy sauce.

📝 Ingredients

• 300 g pappardelle dried pasta
• 30 g salted butter
• 1 tbsp oil
• 300 g wild mushrooms (e.g. King Oyster, Maitake, Oyster or Shiitake, sliced)
• 2 cloves garlic (minced)
• 100 ml white wine
• 250 ml whole milk
• 150 g light cream cheese
• 30 g Parmesan or vegetarian hard cheese alternative (finely grated)
• salt and black pepper
• 10 g fresh parsley

👨‍🍳 Instructions

1. 1Put the pasta on to cook in a large pan of boiling, salted water. It will take about 8-10 minutes, just enough time to prepare the sauce.
2. 2Heat the butter and oil over a medium heat in a pan until the butter is bubbling gently.
3. 3Tip the mushrooms into the pan along with the garlic and a pinch of salt and pepper. Fry for 3-5 minutes until softened.
4. 4Add the wine and sizzle until mostly evaporated.
5. 5Add the milk, cream cheese and parmesan. Stir until the cheese and milk combine to give a creamy sauce.
6. 6Lift the pasta out of the boiling water and drop into the sauce. Stir until coated.
7. 7Scatter on some fresh parsley.
8. 8Transfer to bowls and enjoy.