Vegetarian Mushroom Pappardelle Recipe
Pappardelle pasta, wild mushrooms, peas, arugula, truffle oil, and shaved parmesan
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Ingredients
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Pasta
Vegetables
Condiments
Garnish
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once cooked, reserve about 1 cup of pasta water, then drain the pasta and set aside.
Preparing the Sauce
- 3
Sauté the Mushrooms
In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the wild mushrooms and sauté for about 5-7 minutes until they are golden brown and tender.
- 4
- 5
Season the Mixture
Season the mushroom and pea mixture with salt and black pepper, then remove from heat.
Combining Ingredients
- 6
Combine Pasta and Sauce
In the skillet with the mushroom and pea mixture, add the drained pappardelle pasta. Drizzle with truffle oil and toss to combine, adding reserved pasta water as needed to create a light sauce.
- 7
Add Arugula
Gently fold in the arugula, allowing it to wilt slightly with the heat of the pasta.
Serving
- 8
Plate the Dish
Serve the mushroom pappardelle in bowls, topped with shaved Parmesan cheese. Drizzle with additional truffle oil if desired.
