Creamy Mascarpone Mushroom Pappardelle Recipes

CREAMY MASCARPONE MUSHROOM PAPPARDELLE

Creamy Mascarpone Mushroom Pappardelle image

Autumn in Tuscany means pappardelle ai funghi (mushrooms) e panna (cream), a classic seasonal pasta dish with hearty mushrooms and a creamy sauce. Porcini are typically the mushroom of choice, found wild throughout the forests in Tuscany and prevalent after rainfall. In this recipe I use baby bella or cremini mushrooms and they taste just as delicious! Bring this meal to your table and feel the taste of the fall season in Tuscany.

Provided by Elena Davis

Categories Savory

Time 20m

Number Of Ingredients 12

Ingredients

1 lb pappardelle pasta
1 tablespoon olive oil
1/2 onion, chopped
1 clove garlic, minced
8 oz mushrooms (variety of choice), sliced
1/2 tablespoon fresh or dried thyme, crushed
1/2 tablespoon fresh or dried rosemary, crushed
1/4 cup mascarpone cheese
1/4 cup grated parmigiano
1 cup heavy cream
Salt and Pepper to taste
Extra herbs as garnish

Steps:

In a large skillet, heat the extra virgin olive oil over medium heat. Add the onion and sauté until soft and translucent; about 5-6 minutes. Add the garlic and cook for another minute. Add the chopped mushrooms, herbs, and salt and pepper to taste.
Continue to cook until soft; 7-8 minutes. Stir in the mascarpone until melted. Pour in the cream and add the grated Parmigiano cheese and cook for 2-4 minutes until the cream is slightly reduced. Remove from heat.
Bring a large pot of water to boil. Generously salt the water and taste it. It should taste salty like the sea. Cook the pappardelle until al dente. Reserve 1/4 cup of the pasta water before draining the pasta (you won't use it all).
Drain the pasta. Add the cooked pasta to the mushroom sauce along with a tablespoon or two of pasta water. Heat until liquid has reduced (1-2 minutes) and stir until well combined. Serve hot with more Parmigiano Reggiano if desired. Mangia!

Nutrition Facts : ServingSize 1 portion, Calories 578 calories, Sugar 5.7 g, Sodium 117.4 mg, Fat 24.1 g, SaturatedFat 13.8 g, TransFat 0.3 g, Carbohydrate 73.4 g, Fiber 3.8 g, Protein 16.4 g, Cholesterol 59.4 mg

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