Mushroom Pappardelle with Balsamic Vinegar

Mushroom Pappardelle, the epitome of simplicity, butter, garlic, shrooms, and balsamic vinegar all cooked in the time it takes to cook pasta.

This quick and easy vegetarian meal is a real winner, the sweet and sour vibe of balsamic vinegar is the perfect foil for earthy mushrooms!

Garlic Mushroom Pasta with Balsamic

When it comes to dinner in a hurry, it is hard to see beyond pasta. This recipe joins lots of quick pasta recipes here on krumpli.

Few flavours go together like balsamic and mushrooms so this easy mushroom pasta recipe is a safe bet on the flavour front.

I use balsamic in 3 of my 4 stuffed mushroom recipes. It also gets used in both my mushroom risotto recipes and my mushroom orzotto recipe.

But this dish meal is very much a stripped-down version of my mushroom ravioli recipe.

But let’s face it making ravioli is time-consuming, time ain’t an issue in this recipe though.

It pretty much all comes together in the time it takes to boils some pasta and we all have that time available to us.

If vegetarian mushroom dishes are your mojo then you must check out my devilled mushrooms on toast recipe!

Frequently Asked Questions

Can I use a different pasta?

Yes, of course! I like to serve this recipe with broad and flat pasta, so pappardelle is ideal. But fettuccini and tagliatelle work just as well.

Other shapes like the orecchiette I use with my pork ragu or farfalle (bow ties) would work equally well.

Should I use my best balsamic vinegar?

No, do not use your finest balsamic, save that for dressings, we are cooking this and reducing it down!

I do avoid the really cheap stuff where possible, but a decent vinegar will see you well.

What mushrooms should I use?

I usually use plain old shrooms. They are convenient, readily available and last pretty well.

But this recipe works great with oyster mushrooms, king oyster mushrooms, and chestnut mushrooms. It’s also superb with wild mushrooms if you fancy getting fancy!

Recipe Variations

This mushroom pappardelle recipe is naturally vegetarian but it is possible to turn it vegan by choosing your pasta wisely. My friend Rosemary makes a wonderful vegan egg free pasta.

Then swap out the butter for olive oil and job done.

Adding peas to this recipe adds a lovely fresh sweetness, it also works really well with spinach.

Just toss a few handfuls in when you add the pasta, it will wilt quickly. I do something very similar with my mushroom and spinach risotto.

Searing leaks in a second pan and adding them in the same way I do with my balsamic mushroom and leek risotto would also work well.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 28cm or 11″ frying pan or skillet.
• 20cm or 8″ saucepan.
• Colander.
• Serving and stirring spoons or tongs.
• Chopping board.
• Kitchen knife.
• Weighing scales and or measuring jug, cups and spoons.