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Creamy Mushroom Pappardelle

Creamy Mushroom Pappardelle

Katie Smith
Katie Smith
Katie Smith
  • Recipe by: Katie Smith
  • Katie is the wonderful and creative owner of The Humble Pescatarian - a place for lovers of food and travelling to head over to and be inspired by her culinary delights.
Serves 2
Prep time: 15min
Cooking time: 15min

Everyone loves a creamy pasta dish and this rich flavour-intense dish is to die for! Easy to make and ready in less than 30 minutes! It introduces one of the many uses of porcini mushroom powder and transforms the dish into a deliciously rich meal.

Vegans: This recipe can easily be made vegan by replacing the milk, butter and cheese for vegan alternatives. Then simply make the recipe in exactly the same way.

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  • 1.

    Prep all of your ingredients

  • 2.

    In a large pan, heat the oil and butter over a medium heat

  • 3.

    Add diced onion and garlic and saute until soft

  • 4.

    Add the flour and gradually add the milk to create a creamy rue

  • 5.

    Once the consistency is creamy, add your cheese to melt and mix together before adding sundried tomatoes, chopped mushrooms, porcini mushroom pieces and porcini mushroom powder

  • 6.

    Cook until soft and creamy

  • 7.

    Remove from the heat and add salt and pepper to taste and set aside

  • 8.

    Boil a large pot of salty water and add the pappardelle pasta

  • 9.

    Cook for around 4-5 minutes until al dente, drain

  • 10.

    Return your pan of mushroom sauce to a low heat and add the drained pasta along with 3 tablespoons of pasta water, and stir to combine

  • 11.

    Divide into two pasta bowls, sprinkle with parsley and enjoy!

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