Start the New Year with this amazing pappardelle with mushrooms recipe. This tasty meatless dish is simple, succulent, and satisfying.
And just like that 2022 is here! With the Christmas decor (finally) packed away and the holiday feasts and festivities behind us, it is time to reset and take on the new year!
For me, the start of a new year means taking time to set my intentions and goals for the year. This year, I have set my intent on using meal times to create lasting memories and impressions on the hearts of my husband and children.
I want to be purposeful in serving meals that are hearty, healthy, and that incite happiness.
I love cooking and I am looking forward to trying new recipes, using better ingredients, and preparing memorable meals this year.
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With that in mind, I am thrilled to share one of my favorite pasta dishes, Pappardelle ai Fungui. I am sharing this recipe as a part of the Flavor Your Life Campaign, which aims to educate North American consumers about authentic Extra Virgin Olive Oil.
*Continue to the end of this post for a printable list of ingredients and instructions.
Pappardelle with Mushroom Ingredients
This Pappardelle with Mushroom Ragù is made with extra virgin olive oil, pappardelle pasta, mixed mushroom, white wine, and a few spices. These simple ingredients come together to make a satisfying meal.
100% Italian Extra Virgin Olive Oil
Using a quality extra virgin olive oil is key as EVOO is at the foundation of this Pappardelle ai Fungui recipe. I used Le Stagioni d’ Italia 100% Extra Virgin Olive Oil in this dish. The fresh, pure flavor of extra virgin olive oil brings character to this recipe.
Sidebar: Did you know that olive oil is one of the first recorded recipe ingredients? Historically, olive oil has been used not just for food, but also for medicine, lame fuel, soap, and skincare.
What is the difference between Olive Oil between Extra Virgin Olive Oil (EVOO)?
Extra virgin olive oil is the least processed form of olive oil. Extra Virgin Olive Oil is made by pressing without heat or chemicals, known as first cold-pressed, it’s the freshly pressed juice of olives. EVOO is the higher quality olive oil and retains more of its true olive taste.
Use pappardelle or any other ribbon pasta for this recipe. Pappardelle is long, broad, and flat ribbons of egg pasta. Other pasta ribbons like tagliatelle or fettuccine would work well in this dish.
Mixed mushrooms like porcini, cremini, maitake, oyster, shitake, or portobello add incredible flavor and texture to this dish.
- 1 pound pappardelle pasta or any pasta ribbons
- 1 1/2 pound mixed mushrooms ( porcini, maitake, oyster, shitake, portobello or cremini). Stems removed and sliced.
- 5 Tbs Extra Virgin Olive Oil
- 1 finely chopped medium yellow onion
- 3 cloves garlic, finely chopped
- 3/4 cup dry white wine
- 1 tsp fresh lemon juice
- 2 tsp thyme, freshly chopped
- 1 tsp parsley, chopped
- Salt + pepper to taste
- Parmigiano Reggiano cheese, freshly grated for serving
- Boil pasta in lightly salted water until al dente
- Heat the Extra Virgin Olive Oil in a medium-large saute pan. Add the onions and garlic, and cook until golden brown.
- Add the mushrooms and cook until most of the water from the mushrooms has evaporated, for about 9 mimnutes.
- Add the wine, thyme, salt, and pepper. Mix well. Reduce to medium heat. Cook for another 5 more minutes or until the sauce has thickened.
- Drain the pasta and save 1/2 cup of the cooking water.
- Add the pasta to the pan with the mushrooms sauce and toss well.
- Add the lemon juice and parsley. Mix well to coat the pasta evenly. Continue cooking over high heat for 1 minute. Add some pasta water as needed.
- Add salt and pepper to taste. Toss well.
- Sprinkle cheese on top of the pasta
Best served immediately.