About This Recipe:
I had a huge craving for pappardelle pasta this week, and decided to make this delicious creamy mushroom pasta. Pappardelle is a thick, chewy pasta that goes perfectly with a mushroom rosemary cream sauce. This recipe is vegetarian friendly and just a little decadent from the heavy cream and parmesan. It’s basically a very light version of a mushroom Alfredo sauce, and so satisfying.
Enjoy!
Ingredients (4 servings)
-12 oz pappardelle pasta
-12 oz baby bella mushrooms, sliced
-1 tsp dried rosemary
-4 garlic cloves, minced
-1 cup frozen green peas
-1/3 cup heavy cream
-1/2 cup shredded parmesan cheese
-Salt and pepper
Instructions (30 minutes)
1. In a large pot, bring water to a boil and cook the pappardelle pasta. Once al dente, reserve 1 cup of the starchy pasta water and then drain.
2. In a large skillet over medium high heat, cook the mushrooms for 8 minutes until golden brown. Season with salt and pepper.
3. Add in the dried rosemary and garlic, and cook for 2 minutes.
4. Stir in the frozen peas, heavy cream, and cup of pasta water. Simmer for 5 minutes to thicken.
5. Toss in the papperdelle, season with salt and pepper, and sprinkle with the shredded parmesan cheese.
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