A bowl of creamy mushroom pappardelle is the perfect easy, elegant dinner for any night of the week. This spring-inspired version features fresh herbs, baby greens, and a lemony finish that brightens the earthy mushroom sauce beautifully. Whether you’re craving a cozy bowl of pasta or looking for a vegetarian main dish that doesn’t skimp on rich flavor, this mushroom pappardelle recipe is for you.
Table of contents
What Is Mushroom Pappardelle?
Mushroom pappardelle is a classic dish in Italian cuisine that pairs wide ribbons of pappardelle pasta with a hearty mushroom-based sauce. The pasta’s large surface area makes it ideal for rich, creamy sauces. This version leans into spring with fresh herbs, lemon juice, and tender baby greens.
Why You’ll Love This Recipe
- Uses simple ingredients found at most grocery stores
- Ready in under 45 minutes
- Perfect for both weeknight meals and entertaining
- Vegetarian with easy substitutions for vegan or gluten-free diets
- Deep, savory umami from mushrooms without the need for meat
Quick Summary: A rich yet light pasta made with mushrooms, greens, and lemon, this spring mushroom pappardelle is perfect for anyone who loves flavor-packed pasta recipes with minimal effort.
Ingredients & Substitutions
Each ingredient has been chosen for flavor and function. Here’s what you’ll need:
Pappardelle Pasta
- Wide egg noodles that cling to the sauce beautifully. Learn how to make it from scratch with my step-by-step homemade pappardelle pasta recipe.
- Substitute: Fettuccine or tagliatelle. Use fresh pasta for best results.
Mixed Mushrooms (e.g., oyster, baby bella, shiitake)
- Provide a rich flavor and meaty texture.
- Substitute: Brown mushrooms or portobello mushrooms cut into ½ inch slices.
Unsalted Butter & Olive Oil
- Butter adds richness; olive oil keeps the sauce balanced.
- Substitute: Use just olive oil for a dairy-free version.
Garlic Cloves & Shallot
- Aromatics that form the base of the sauce.
- Substitute: Yellow onion if you don’t have shallots. Add roasted garlic for more depth.
Fresh Herbs (Thyme, Parsley, Sage)
- Add brightness and contrast to earthy mushrooms.
- Substitute: Try fresh tarragon or chives.
Dry White Wine
- Deglazes the bottom of the pan and enhances complexity.
- Substitute: Use vegetable broth or mushroom broth for an alcohol-free version.
Baby Greens (Spinach, Arugula, Dandelion)
- Wilt into the sauce for color, texture, and nutrients.
- Substitute: Kale or baby spinach.
Parmesan Cheese
- Creates a creamy finish with a touch of saltiness.
- Substitute: Nutritional yeast for a vegan alternative.
Lemon Zest & Lemon Juice
- Brightens the dish and cuts through richness.
- Add zest off heat for a punch of citrus.
Sea Salt & Black Pepper
- Essential for seasoning and balance.
- Optional: Add red chili flakes or red pepper for heat.
How to Make Mushroom Pappardelle
1. Prep the Ingredients (First Step)
- Bring a large pot of water to a boil, salt generously.
- Clean mushrooms using a damp towel and slice into a single layer for sautéing.
- Chop shallot, mince garlic, and zest your lemon.
2. Sauté the Mushrooms
- In a large skillet, heat butter and olive oil over medium-high heat.
- Add mushrooms in a single layer; cook undisturbed for 2-3 minutes.
- Stir in shallots and garlic; cook until mushrooms are golden brown.
Pro Tip: Don’t overcrowd the pan—this ensures a proper sear and avoids steaming.
3. Deglaze & Wilt Greens
- Pour in the white wine, scraping up bits from the bottom of the pan.
- Add greens and cook over medium heat until wilted.
4. Cook Pasta & Combine
- Add pappardelle to boiling water; cook until al dente.
- Reserve a cup of the pasta water before draining.
5. Make the Sauce
- Reduce heat to low heat.
- Add parmesan cheese, a splash of reserved water, and pasta to the skillet.
- Toss everything until coated and creamy. Add more water as needed for consistency.
6. Finish and Serve
- Garnish with fresh parsley, more cheese, and optional red pepper flakes.
- Off heat, stir in lemon juice, zest, and a drizzle of olive oil.
Tips for Best Results
- Use a large skillet for even cooking and a large surface area for browning.
- Let mushrooms brown undisturbed in a single layer.
- Add cheese and lemon off the heat to avoid curdling.
- Use fresh herbs at the end for brightness.
Variations
- Make creamy mushroom pappardelle with a splash of heavy cream. This creates a luscious creamy sauce. Swap with cashew cream or coconut milk for a vegan option.
- Add roasted garlic or red pepper for more depth.
- Swap greens for asparagus tips or peas.
- Add a splash of chicken stock or mushroom broth for extra umami.
- Make it vegan with olive oil, cashew cream, and vegan cheese.
Storage & Reheating
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently over medium-low heat with a splash of water to rehydrate the sauce.
- Avoid the microwave for best texture.
- This dish doesn’t freeze well due to the cheese.
What to Serve With Mushroom Pappardelle
- A light arugula salad with lemon vinaigrette
- Crusty bread with olive oil and sea salt
- A glass of Pinot Grigio or Chardonnay
Recipe FAQs
Yes! Rehydrate dried mushrooms in hot water for 20 minutes. Use the soaking liquid (strained) in place of pasta water for a richer mushroom flavor.
Try other wide noodles like fettuccine or tagliatelle. Even store-bought pasta like egg noodles will work.
Yes, replace white wine with mushroom broth or vegetable broth.
They were likely overcrowded. Cook in a single layer on medium-high heat to get that golden brown crust.
Avoid rinsing—mushrooms absorb water. Instead, use a damp cloth or soft brush to wipe away dirt.
Use olive oil instead of butter and sub parmesan cheese with nutritional yeast or vegan parmesan. The creamy texture will still come through thanks to the starch from the cooked pasta and pasta water.
Yes. Grilled chicken, seared scallops, or chickpeas all pair well with mushroom pastas like this one.
Yes, though best eaten fresh. Prep the mushroom mixture ahead and cook pasta fresh for the best texture.
Final Thoughts
This creamy mushroom pappardelle pasta is everything you want in a comforting spring meal: rich, fresh, and satisfying. It comes together quickly with minimal prep and is flexible enough for substitutions based on what’s in your pantry. Whether it’s your first time making a mushroom recipe or you’re a seasoned pasta lover, this is one of those pasta recipes you’ll come back to again and again.
Scroll down to the recipe card to get started!
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Fresh Mushroom Pappardelle Pasta Recipe with Greens
Ingredients
Pasta
- 1 pound fresh pappardelle pasta or 8 oz. dried pasta
- salt (for boiling water)
Mushroom Mixture
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 large shallot (finely chopped)
- 3 cloves garlic (minced)
- 10 oz mixed mushrooms (e.g., oyster, baby bella, shiitake, sliced into ½-inch slices)
- 2 tsp fresh thyme leaves (or chopped sage)
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp freshly ground black pepper
Deglazing & Sauce
- 1/4 cup dry white wine (or mushroom/vegetable broth)
- 2 cups baby greens (e.g., spinach, arugula, or dandelion)
- 1/2 cup grated parmesan cheese (plus more for serving)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 cup reserved pasta water (as needed, start with ½ cup)
Optional for Serving
- 1/2 tsp red pepper flakes
- 2 tbsp chopped fresh parsley
- 1 tbsp drizzle of olive oil
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook fresh pappardelle until al dente, about 4-5 minutes or according to package instructions. Reserve 1 cup of the pasta water, then drain.
- Sauté the Mushrooms: While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook undisturbed for 2–3 minutes until they begin to brown.
- Build the Flavor: Stir in shallots, garlic, thyme, and sage. Season with sea salt and black pepper. Continue to cook for 5–6 minutes, stirring occasionally, until the mushrooms are golden brown.
- Deglaze the Pan: Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer for 1–2 minutes until slightly reduced.
- Add Greens: Lower heat to medium and stir in the baby greens. Cook for 1–2 minutes until just wilted.
- Combine with Pasta: Add the cooked pasta, parmesan cheese, lemon zest, and lemon juice to the skillet. Pour in ½ cup reserved pasta water and toss gently over low heat to coat everything in a light creamy sauce. Add more water as needed to reach desired consistency.
- Finish & Serve: Remove from heat. Taste and adjust seasoning. Serve with extra parmesan, red pepper flakes, fresh parsley, and a drizzle of olive oil.
Notes
- Substitute kale or beet greens if baby greens are unavailable.
- To make it vegan, use olive oil only and vegan parmesan or nutritional yeast.
- Reheat leftovers in a skillet with a splash of water to loosen the sauce.
Kaity Farrell
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