Creamy Mushroom Thyme Pappardelle
If you’re craving a silky, comforting pasta dish that beautifully balances earthy mushrooms with fragrant thyme, then this Creamy Mushroom Thyme Pappardelle is exactly what you need. It’s indulgently creamy, effortlessly elegant, and perfect for a cozy dinner that feels special but is surprisingly simple to make. Wide ribbons of pappardelle pasta soak up a luscious sauce packed with sautéed cremini mushrooms, garlic, and fresh thyme, finished off with a generous sprinkle of Parmesan and fresh parsley. Whether you’re cooking for yourself or entertaining guests, this recipe never fails to impress with its rich flavors and satisfying textures.
Why This Recipe Works
This Creamy Mushroom Thyme Pappardelle shines because it brings together a few key elements that elevate it beyond basic pasta dishes. First, the choice of pappardelle pasta is intentional: its wide, flat noodles hold onto the creamy sauce beautifully, ensuring every bite is bursting with flavor. The cremini mushrooms add an earthy depth and slight chewiness, creating a lovely contrast to the smooth sauce. Fresh thyme infuses the dish with an herbal brightness that balances the richness of the heavy cream and Parmesan cheese. Using both olive oil and butter for sautéing mushrooms adds complexity and richness to the flavor base. Lastly, the garlic provides aromatic warmth without overpowering the dish. This recipe is a harmonious blend of textures and tastes that come together in a way that feels both luxurious and satisfying.
What to Buy
- 8 oz pappardelle pasta – The wide noodles are perfect for holding the creamy sauce.
- 2 cups cremini mushrooms, sliced – These have a richer flavor than white mushrooms, lending the dish a deep earthiness.
- 1 tablespoon olive oil – For sautéing mushrooms and adding a subtle fruity note.
- 1 tablespoon butter – Adds richness and helps develop a beautiful golden color on the mushrooms.
- 3 cloves garlic, minced – For that essential aromatic punch.
- 1 cup heavy cream – The base of the silky sauce that coats every strand of pasta.
- 1 teaspoon fresh thyme, chopped – Fresh thyme is key to infusing the sauce with herbal brightness.
- 1/2 cup grated Parmesan cheese – For umami depth and creamy texture.
- Salt and pepper to taste – To season and bring out all the flavors.
- Chopped parsley for garnish – Adds a fresh, vibrant finish.
Gear Up: What to Grab
- Large pot – For boiling the pappardelle.
- Large skillet or sauté pan – To cook mushrooms and make the creamy sauce.
- Colander – To drain the pasta.
- Wooden spoon or silicone spatula – To stir the sauce and sauté the mushrooms.
- Measuring cups and spoons – For accuracy with cream, cheese, and herbs.
- Cheese grater – Freshly grated Parmesan makes all the difference in flavor.
- Knife and cutting board – For slicing mushrooms, mincing garlic, and chopping herbs.
Make Creamy Mushroom Thyme Pappardelle: A Simple Method
Step 1: Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the 8 oz of pappardelle pasta and cook according to the package instructions until al dente, usually about 7-9 minutes. Reserve 1/2 cup of the pasta water before draining the pasta in a colander. Set the pasta aside.
Step 2: Sauté the Mushrooms
While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and is bubbling, add the sliced cremini mushrooms. Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. This step is crucial for developing deep flavor.
Step 3: Add Garlic and Thyme
Reduce the heat to medium and add the minced garlic and 1 teaspoon fresh thyme to the skillet with the mushrooms. Cook for another 1-2 minutes until the garlic is fragrant but not burned. The thyme will release its oils, enhancing the dish’s aroma.
Step 4: Make the Creamy Sauce
Pour in 1 cup of heavy cream, stirring to combine with the mushrooms. Let the mixture simmer gently for 3-4 minutes until the cream thickens slightly. Season with salt and pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
Step 5: Combine Pasta and Sauce
Add the drained pappardelle to the skillet and toss gently to coat every ribbon in the creamy mushroom thyme sauce. Stir in 1/2 cup grated Parmesan cheese until melted and smooth. If needed, add more pasta water to reach your desired consistency.
Step 6: Garnish and Serve
Transfer the pasta to serving plates or a large bowl. Sprinkle with chopped parsley for a fresh pop of color and serve immediately. This dish pairs beautifully with a simple green salad or crusty bread.
Quick Replacement Ideas
- Swap cremini mushrooms for shiitake or portobello for a different mushroom flavor profile.
- Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
- Replace pappardelle with fettuccine or tagliatelle if unavailable.
- Try dried thyme if fresh isn’t on hand—use about 1/3 teaspoon.
- For a vegan twist, substitute cream with coconut cream and Parmesan with nutritional yeast or vegan cheese.
Missteps & Fixes
- Sauce too thin? Simmer it a bit longer to reduce and thicken or add a little more Parmesan to help it thicken up.
- Mushrooms not browned? Make sure the pan is hot enough and avoid overcrowding so they sauté rather than steam.
- Pasta sticking together? Toss with a little olive oil after draining or add some reserved pasta water to the sauce for smooth coating.
- Garlic burned? Reduce heat and add garlic after mushrooms have softened to prevent bitterness.
Store, Freeze & Reheat
This Creamy Mushroom Thyme Pappardelle is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of cream or pasta water to restore sauce creaminess. Freezing is not recommended as the cream sauce may separate and lose its silky texture upon thawing.
Creamy Mushroom Thyme Pappardelle FAQs
Can I use dried pasta instead of fresh pappardelle?
Absolutely! This recipe calls for 8 oz of dried pappardelle pasta, which cooks up beautifully and holds the sauce well. Just be sure to cook it to al dente according to the package instructions for the best texture.
What can I substitute for heavy cream?
If you want a lighter version, you can use half-and-half or whole milk, but the sauce won’t be as thick and rich. For a dairy-free option, coconut cream works well and adds a subtle sweetness that complements the mushrooms.
Can I prepare this dish ahead of time?
You can prep the mushrooms and sauce in advance and refrigerate. When ready to eat, simply reheat gently and toss with freshly cooked pasta. Avoid reheating the pasta with the sauce to prevent it from becoming mushy.
How do I make this dish more flavorful?
Try adding a splash of white wine when sautéing the mushrooms or a pinch of crushed red pepper flakes for heat. Also, freshly grated Parmesan greatly enhances the umami and richness.
Quick Weeknight Wins
- Love creamy pasta? Try the Alfredo Sauce Recipe for a classic sauce base you can customize.
- Looking for a comforting baked dish? The Spinach Mushroom Alfredo Lasagna is a fantastic way to elevate your weeknight dinner.
The Takeaway
This Creamy Mushroom Thyme Pappardelle is a star in the realm of simple yet sophisticated pasta dishes. It’s a perfect balance of creamy, earthy, and fresh flavors that come together in minutes but taste like you’ve spent hours in the kitchen. With minimal ingredients and straightforward steps, it’s a reliable recipe for cozy dinners, date nights, or anytime you want a satisfying meal that feels a bit special. Serve it with your favorite bread or a crisp salad, and you have a meal that’s sure to become a staple in your dinner rotation.
Enjoy the richness, savor the thyme’s subtle herbaceous notes, and delight in every bite of this luscious Creamy Mushroom Thyme Pappardelle!
Share on Pinterest
Creamy Mushroom Thyme Pappardelle
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz of pappardelle pasta and cook according to the package instructions until al dente, usually about 7-9 minutes. Reserve 1/2 cup of the pasta water before draining the pasta in a colander. Set the pasta aside.
- While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and is bubbling, add the sliced cremini mushrooms. Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
- Reduce the heat to medium and add the minced garlic and 1 teaspoon fresh thyme to the skillet with the mushrooms. Cook for another 1-2 minutes until the garlic is fragrant but not burned.
- Pour in 1 cup of heavy cream, stirring to combine with the mushrooms. Let the mixture simmer gently for 3-4 minutes until the cream thickens slightly. Season with salt and pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Add the drained pappardelle to the skillet and toss gently to coat every ribbon in the creamy mushroom thyme sauce. Stir in 1/2 cup grated Parmesan cheese until melted and smooth. If needed, add more pasta water to reach your desired consistency.
- Transfer the pasta to serving plates or a large bowl. Sprinkle with chopped parsley for a fresh pop of color and serve immediately.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or whole milk.
- Try shiitake or portobello mushrooms instead of cremini for a different flavor.
- To prevent pasta sticking, toss with a little olive oil after draining or add reserved pasta water to the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or pasta water.
- Enhance flavor by adding a splash of white wine when sautéing mushrooms or a pinch of crushed red pepper flakes.
