Mushroom Pappardelle

Ingredients

• 250 grams Pappardelle pasta
• 400 grams Mixed mushrooms (Cremini, Shiitake, or Oyster)
• 150 ml Heavy cream
• 3 cloves Garlic
• 2 tablespoons Unsalted butter
• 1 tablespoon Fresh thyme
• 50 grams Parmesan cheese
• 0.5 cup Pasta water(optional)
• to taste Salt and black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente.

2. 2

   While pasta cooks, clean and slice the mushrooms.

3. 3

   In a large skillet, melt the butter over medium-high heat. Add the mushrooms and sauté until browned and the moisture has evaporated.

4. 4

   Add the minced garlic and fresh thyme to the skillet, cooking for 1-2 minutes until fragrant.

5. 5

   Lower the heat and stir in the heavy cream. Let it simmer gently for 3-4 minutes until slightly thickened.

6. 6

   Reserve half a cup of pasta water, then drain the noodles.

7. 7

   Toss the pasta into the mushroom sauce, adding Parmesan cheese and pasta water as needed to reach a silky consistency.

8. 8

   Season with salt and plenty of cracked black pepper before serving.