Creamy Mushroom Pasta Thyme (Print Version)

Earthy mushrooms and thyme in a creamy sauce with tender pappardelle and Parmesan cheese.

# Components:

→ Pasta

01 - 12 ounces pappardelle pasta

→ Mushrooms & Aromatics

02 - 1.5 pounds mixed mushrooms (cremini, shiitake, button), sliced
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

→ Sauce

08 - 1/2 cup dry white wine, optional
09 - 2 cups vegetable broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese, plus additional for serving
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh thyme sprigs
14 - Extra Parmesan cheese

# Method:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, approximately 3 minutes.
02 - Add sliced mushrooms and sauté until they release their moisture and begin to brown, 6 to 8 minutes.
03 - Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
04 - Pour in white wine if using, scraping up any browned bits from the pan bottom, and simmer for 2 minutes to reduce slightly.
05 - Add pappardelle, vegetable broth, and a generous pinch of salt. Stir to combine, ensuring pasta is mostly submerged in liquid.
06 - Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed, 10 to 12 minutes.
07 - Pour in heavy cream and Parmesan cheese. Stir well and cook for 2 to 3 minutes until sauce thickens and evenly coats the pasta. Adjust seasoning with salt and pepper.
08 - Serve immediately, garnished with additional Parmesan cheese and fresh thyme sprigs.

# Expert Advice:

01 -
  • It's genuinely elegant enough for guests but honestly takes less time than ordering delivery.
  • The cream sauce coats pappardelle in the most luxurious way, and you'll find yourself scraping the pan long after dinner ends.
  • Everything happens in one pot, which means minimal cleanup and maximum flavor layering as the pasta soaks up all that mushroom-and-thyme goodness.
02 -
  • Don't skip browning the mushrooms properly; rushing this step means you'll end up with soggy mushrooms instead of those caramelized, concentrated-flavor ones that make the whole dish.
  • The pasta continues absorbing liquid even after you remove it from heat, so serve it immediately or it'll go from creamy to stodgy faster than you'd think possible.
03 -
  • Don't be shy with the Parmesan in the final minute of cooking; the cheese melts into the sauce and creates that luxurious, clingy texture that makes people keep going back for more.
  • If your sauce seems too thin when you add the cream, let it simmer uncovered for another minute or two because the heat will thicken it, but if it's thick too fast, you can loosen it with a splash of reserved broth.
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