Pappardelle With Mushrooms And Shallots
Pappardelle noodles tossed with perfectly sautéed mushrooms and sweet shallots, sprinkled with grated parmesan, chopped chives, and, last but not least, drizzled with silky olive oil. (Jump to Recipe)
Sometimes I have days where I just crave pasta without all the heavy sauce it comes with most of the time. This pappardelle dish is tossed in a light and silky olive oil that gives it a fresh taste. Garnished with parmesan and chives for the perfect finishing touches.
If you love this Pappardelle With Mushrooms and Shallots recipe, be sure to check out a few of my favorite!
One Skillet Lemon Parmesan Chicken And Orecchiette
One Pot Greek Couscous Chicken With Lemon Dill Yogurt Sauce
Three-Cheese Italian Sausage Stuffed Shells
Tomato and Basil Tortellini Soup
Cajun Shrimp Fettuccine Alfredo
If you make this Pappardelle With Mushrooms And Shallots, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Pappardelle With Mushrooms And Shallots
Pappardelle noodles tossed with perfectly sautéed mushrooms and sweet shallots, sprinkled with grated parmesan, chopped chives, and, last but not least, drizzled with silky olive oil.
Ingredients
- 16 oz pappardelle noodles
- 16 oz cremini or baby bella mushrooms, sliced
- 2 shallots, sliced
- 4 cloves garlic, minced
- 1/3 cup parmesan, grated
- 1/3 cup chives, chopped
- 1/3 cup olive oil, divided
Instructions
-
Cook the pappardelle noodles according to package directions. Drain and set aside.
-
In a large skillet, heat 2 tablespoons of olive oil over med/high heat. Sauté mushrooms until golden brown, about 8 minutes. During the last 3 minutes, reduce heat to medium and toss in shallots and garlic. Continue to sauté. Season with salt and pepper. Remove from the stove.
-
Stir pasta into the skillet. Top with parmesan and chives. Drizzle with the remaining olive oil and serve.
