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, chestnut mushrooms. It’s also superb with wild mushrooms if you fancy getting fancy!
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.
Garlic and balsamic vinegar play the support role in this glorious, quick, and easy mushroom pappardelle pasta recipe.
- 250g (~3 Cups) Mushrooms
- 50g (⅓ Cup) Shallot
- 2 Cloves Garlic
- 50g (3 Tbsp + 1 Tsp) Butter
- 50ml (3 Tbsp + 1 Tsp) Balsamic Vinegar
- 1 Tsp Fresh Thyme (Sub for ⅓ Tsp Dried Thyme)
- 175g (6oz) Pappardelle Pasta
- Salt for Cooking Pasta
- Dice the onion as finely as you can.
- Slice the garlic as finely as you can.
- Cut the mushrooms into 4-5mm thick slices.
- Bring a large pan of well salted water (1 Tbsp per 4 ltires) to the boil.
- Melt the butter in a pan over a medium heat.
- When the butter foams throw in the shallots, garlic, and thyme and cook for 5 minutes.
- Add the mushrooms and season with salt and pepper then fry for 8-10 minutes.
- Now is the perfect time to add the pasta, add it 2-3 minutes after the mushrooms go into the pan.
- When the mushrooms are nicely cooked turn up the heat to high and add in the balsamic vinegar.
- Cook for 2 minutes reducing almost all the way.
- By now the pasta should be cooked, drain and reserve 75-125ml of the cooking water.
- Add the pasta to the mushrooms and then a little of the cooking liquid and stir to form a silky coating.
- Add snipped chives to serve.
Amount Per Serving: Calories: 585Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 54mgSodium: 178mgCarbohydrates: 82gFiber: 6gSugar: 11gProtein: 15g
Calorific details are provided by a third-party application and are to be used as indicative figures only.