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Pappardelle Pasta Mushrooms, Food Gypsy

Pappardelle Pasta with Mushrooms & Goat Cheese

A quick pasta can save you time, energy and money in the kitchen. Try Pappardelle Pasta with Mushrooms & Goat Cheese as a fast side, or as a quick meat-free meal. Those big, fat noodles are oh, so satisfying!

An Ode to Big, Fat Noodles

I could write a sonnet about big, fat noodles. Can a recipe be a sonnet, an ode, a love song maybe? If so then this is mine!

Pappardelle is a very broad, flat, long pasta. The perfect sauce soaker, pappardelle absorbs liquids and takes on whatever flavour you pair it with.

Love pappardelle pasta with rich ragus and bolognese sauces but they are equally good with loose stock-based sauces and quick cream sauces like this one.

Pappardelle Pasta Mushrooms, Food Gypsy

Clear The Fridge Time

As I write, dear reader, the holidays loom. Time to clear and clean the fridge to ready it for holiday entertaining, possible defrosting of large fowl and entertaining. (MUST HAVE SPACE FOR EGGNOG!)

Pappardelle Pasta with Mushrooms & Goat Cheese is what we call a ‘fridge pasta’ using up ingredients in the fridge that might be just a little past their prime. Pasta dishes are perfect for that because once cooked, you’ll never know those mushrooms lounged for two weeks.

The goat cheese has been in the cheese drawer for a couple of months. The best-before date reads “02/06/2089”. I trust my own food knowledge and believe this may be an error. Never heard of a delightfully soft, tangy goat cheese holding for 66 years, so in it goes. “Waste nothing” is my kitchen credo.

The result is a light, loose pungently fragrant pasta, in just a little over 30 minutes, top to bottom.


We interrupt this cookie programming to bring you this important pasta!Pappardelle Pasta with Mushrooms & Goat Cheese. Because one cannot live on cookies alone. DAMMIT. #easyrecipes #pastarecipe #pappardelle #fyp

♬ La Vita e Bella – Athané, Pierre-André

Can I Use Something Other Than Pappardelle Pasta?

Why? Why would you do that?! OMG. Nahhhhh, I’m kidding. Of course, you can use a different pasta! Try a ribbed rigatoni, a large penne, or a beautiful fettuccini if you’re looking for long, flat pasta.

It won’t be Pappardelle Pasta with Mushrooms & Goat Cheese, but it will be saucy-licious. I’ll reserve judgment on your pasta choices because I am an equal-opportunity pasta supporter!

Pappardelle Pasta with Mushrooms & Goat Cheese; the perfect quick family meal, over the holidays, or anytime!

Because one cannot live on cookies alone. Dammit.

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Pappardelle Pasta Mushrooms, Food Gypsy

Pappardelle Pasta with Mushrooms and Goat Cheese

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  • Author: Cori Horton
  • Total Time: 35 minutes
  • Yield: serves 2
  • Diet: Vegetarian


I LOVE big, FAT noodles. Pappardelle Pasta with Mushrooms & Goat Cheese is tangy, and saucy as a fast side, or as a quick meat-free meal. Those big, fat noodles are oh, so satisfying!


Units Scale
  • 2 bundles, dried pappardelle pasta (see note)
  • 3 tablespoons olive oil
  • 2 cups sliced fresh mushrooms – button or cremini
  • 1 medium shallot, diced
  • cloves garlic, diced
  • 1/2 teaspoon dried thyme
  • 11 1/2 cups chicken or vegetable stock
  • 1/4 cup heavy cream (35% milk fat)
  • 1/3 cup soft goat cheese (divided)
  • 1 teaspoon cornstarch (if needed, see recipe)
  • 23 tablespoons chives or green onion, chopped
  • salt and pepper – to taste


  1. Boil pappardelle pasta in a large pot of salted water until almost cooked through, ie: al dente. The noodle should still have some resistance to it when bitten, and still be firm in the middle. Drain. Shake out loose water, DO NOT RINSE and hold, dry.
  2. While pasta cooks, prepare your sauce. Heat a large saucepan over medium-high heat. Add a good slick of olive oil, coating the pan well. When oil is hot and shimmering, add mushrooms and spear them out to cover the pan. Season with salt and pepper. Cook until starting to turn golden along the edges, then push to the side of the pan. If you have a ‘cool side’ on the burner, move them to that side.
  3. Add more olive oil if your pan is dry, then add shallots, followed immediately by garlic. Reduce heat to medium and sauté lightly until shallot and garlic are translucent. Season. Add thyme. Cook for about two minutes, the add 1 cup of stock. Allow stock to come to a simmer and add cream. Reduce to thicken over for medium heat for about 5 minutes, then add half your goat cheese and stir.
  4. How’s your sauce? Taste it. Adjust seasoning. I generally resist the urge to thicken because the starch on the pasta will do that for you. But, if your sauce looks a little loose, mix cornstarch with a little water in a small bowl and add to BUBBLING sauce and stir to thicken. (Cornstarch only works if your liquid is boiling, or close to it.)
  5. Using your tongs, or your hands (depending on the temperature of your reserved pasta) separate your noodles so they’re nice and loose. Add pasta to sauce. Immediately turn off the heat. Toss sauce with pasta and let stand over the cooling burner until pasta is hot. If the pasta looks a little dry, add more stock and toss again. Finish with chives or chopped green onion and chunks of goat cheese, if you’re plating, hold this step for the plate. Serve immediately, as goat cheese begins to melt. And Pappardelle Pasta with Mushrooms & Goat Cheese, YUM.


Dried vs Fresh Pasta: If you have fresh pasta, by all means, go with that. Cook as per instructions. But I want you to know that dried pasta is equally as good and usually half the price. Don’t bust your budget on pasta.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Pasta
  • Method: Simmering
  • Cuisine: Italian

Cori Horton

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

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