The Corporate Cookbook

About This Recipe:

I randomly had a huge craving for pappardelle pasta this week and decided to make this delicious mushroom sauce pasta dish. Pappardelle is such a nice, thick pasta with a chewy texture that goes perfectly with a mushroom rosemary cream sauce. This recipe is a vegetarian friendly meal that is a little decadent from the heavy cream and parmesan, and pretty much a crowd favorite as long as you enjoy mushrooms and peas.

Enjoy!

Ingredients (4 servings)

-12 oz pappardelle pasta
-12 oz baby portobello mushrooms, sliced
-1/2 onion, thinly sliced
-4 garlic cloves, minced
-1.5 cups vegetable stock
-1.5 cups reserved pasta water
-1/2 cup frozen green peas
-1/4 cup heavy cream
-1 tsp fresh rosemary, finely chopped
-1/2 tsp crushed red pepper flakes
-1/2 cup shredded parmesan cheese
-Olive oil
-Salt and pepper

Instructions (40 minutes) 

1. In a large pot, bring water to a boil and cook the pappardelle pasta. Reserve 1.5 cups of the starchy pasta water and then drain the pasta and set aside.
2. In a large pan over medium high heat, pour in 1-2 tbls of olive oil and cook the mushrooms for about 10 minutes until both sides are a deep golden brown. Season with salt and pepper and transfer to a bowl.
3. Add the sliced onions into the pan and sauté for 5 minutes on medium high heat. Then stir in the garlic for 1 minute. Pour in the vegetable stock and pasta water, and bring to a boil. Then simmer on low heat for 5 minutes to thicken.
4. Stir in the frozen peas, heavy cream, rosemary, and red pepper flakes, and simmer for another 5 minutes. Mix the cooked pappardelle pasta and mushrooms into the sauce and sprinkle in the parmesan cheese.