Mushroom Pasta with Lemon and Herbs Recipe
This savory Mushroom Pasta recipe combines tender pappardelle with sautéed mixed mushrooms, fresh herbs, and a light sauce made from white wine, Dijon mustard, and Parmesan cheese. Enhanced with garlic, shallots, and a hint of lemon, it offers a comforting, flavorful dish perfect for a quick weeknight dinner or a cozy meal any time of year.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta and Mushrooms
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 pound mixed mushrooms (torn or sliced)
- ¾ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 8 ounces pappardelle pasta
Sauce and Garnish
- 2 tablespoons unsalted butter
- 2 shallots (chopped, about ⅔ cup)
- 2 teaspoons chopped fresh rosemary or fresh thyme leaves
- 2 garlic cloves (grated)
- ⅓ cup dry white wine
- 1 teaspoon Dijon mustard
- ⅓ cup grated Parmesan or pecorino cheese (plus more for serving)
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley (for garnish)
Instructions
- Cook Mushrooms: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon sea salt, and several grinds of black pepper. Cook, stirring occasionally, for 5 to 8 minutes until the mushrooms are soft and browned. Remove mushrooms from the skillet and set aside. Repeat with the remaining mushrooms using the other tablespoon of olive oil.
- Cook Pasta: While mushrooms cook, bring a large pot of salted water to a boil. Add pappardelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining. Drain pasta and toss with a drizzle of olive oil to prevent sticking.
- Prepare Sauce Base: Return the pasta pot to the stove over medium heat. Add butter and heat until melted. Add chopped shallots and the remaining ¼ teaspoon salt, cooking and stirring for 3 to 5 minutes until shallots are translucent. Stir in rosemary (or thyme) and grated garlic. Pour in the white wine and Dijon mustard, letting the wine cook down for about 30 seconds.
- Toss Pasta and Mushrooms: Stir in the cooked pasta, grated cheese, and ¼ cup of the reserved pasta water. Toss to combine, adding more pasta water as needed to lightly coat the pasta. Mix in fresh lemon juice, then gently fold in the sautéed mushrooms. Garnish with chopped parsley and season to taste with additional salt and pepper. Serve topped with extra grated cheese as desired.
Notes
- Using mixed mushrooms enhances the dish’s depth of flavor and texture.
- Reserve pasta water carefully as its starch helps create a silky sauce.
- White wine can be substituted with vegetable broth for a non-alcoholic version.
- Fresh herbs like rosemary or thyme add brightness and should not be skipped.
- For a vegetarian version, ensure the cheese used is vegetarian-friendly or substitute with nutritional yeast.
Keywords: mushroom pasta, pappardelle, mushroom recipe, Italian pasta, vegetarian dinner, easy weeknight meal, creamy mushroom pasta
