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!
- 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
- 1 – 1 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)
- 2 – 3 tablespoons chives or green onion, chopped
- salt and pepper – to taste
- 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.
- 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.
- 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.
- 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.)
- 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
Keywords: Pappardelle Pasta with Mushrooms, Pappardelle Pasta Goat Cheese