Pappardelle with Buttery Mushrooms

Pappardelle appears to be ‘pasta of the month’, the internet is awash with it and one can see why. Its appearance is so warm and comforting – perfect for pairing with a rich, buttery sauce. Indeed, the name Pappardelle is a derivation of the Italian verb ‘pappare’, which means to gobble. This is, in my opinion, incredibly apt considering winter pasta dishes of this variety are intended to be rather homely and comforting. Perhaps this yearning for comfort food is one of the reasons I’m very close to being addicted to mushrooms.

Though there are many recipes which feature Pappardelle and mushrooms, this particular set of instructions is a very roughly followed version of one found on BBC GoodFood. What a recipe it is too, the flavours all work together wonderfully, as one might expect. After all, lemon and parsley are an age-old combination and garlic goes well with almost anything, as long as one is being sensible. At the same time, the butter gives the dish a wonderful warmth and richness, making it a perfect selection for this time of year.

There aren’t many things I’ve cooked over the course of the past year that have been total cock ups, though there was one particularly painful batch of onion bhajis. However, and it pains me to admit this, but a batch of red velvet cupcakes produced yesterday were overwhelmingly brown in appearance and tasted a little too much like beetroot. As one might imagine, the recipe being used called for beetroot since I’m not particularly in favour of pouring a fluid ounce of red food colouring into anything intended for digestion. Surely, there must be some kind of negative health effect associated with ingesting that much colouring, but I digress. At least I can take solace in the fact that the texture of the cupcakes was perfect, which means that the recipe is fundamentally correct.

Pappardelle with Buttery Mushrooms

Serves 2


• 200g Pappardelle pasta

• 100g chestnut mushrooms, any strong flavoured mushroom will do

• 30g salted butter

• 1 clove of garlic, finely chopped

• A little parsley, finely chopped

• The juice of half a lemon


1. Put the pasta on to boil, this should take no more than 10 minutes. Heat up a heavy based frying pan and melt the butter, add a drizzle of olive oil to stop the butter burning. When the butter is hot begin frying the mushrooms. Cook until they are beginning to brown, add the garlic. It is very difficult to overcook mushrooms so continue to fry on a high heat until the pasta is ready. Mix the pasta in with the mushrooms and serve. Sprinkle over a little parsley and lemon juice before gobbling down.

Cost: By far the most expensive ingredient here is the pasta, but it is absolutely worth it. One could make this meal for less than £1 if one was willing to skimp on pasta quality, but in this case I’m not. As such, this dish will set you back roughly £1.60 and it is entirely worth it.

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91 comments on “Pappardelle with Buttery Mushrooms

  1. Kristina
    November 30, 2011 at 10:38 am

    That sounds absolutely yummy! 😀

  2. thelittleloaf
    November 30, 2011 at 10:58 am

    I LOVE that the name for pappardelle is derived from ‘to gobble’ – so apt and so Italian. It makes me want to gobble up a big plate of this right now and agree, for some reason pappardelle works perfectly with more wintry flavours – sage, squash or buttery mushrooms as you’ve done here.

  3. Jen R
    November 30, 2011 at 11:09 am

    My mouth is watering….love mushrooms in butter…mmmmm

  4. veghotpot
    November 30, 2011 at 11:19 am

    Looks delicious! So simple yet you know the flavours will be just amazing together 🙂

    • frugalfeeding
      December 2, 2011 at 4:35 pm

      thanks – they all work very well in combination.

  5. thecompletecookbook
    November 30, 2011 at 11:35 am

    Simply sensational!
    🙂 Mandy

  6. Jill
    November 30, 2011 at 1:27 pm

    We must be on the same wavelength. I almost made a similar mushroom dish in lieu of the leeks/spaghetti squash last night. This looks really good! I think I’ll scrap my original plans and try this tonight. Thanks!

    • frugalfeeding
      December 10, 2011 at 3:43 pm

      Perhaps we are :D. Do, you’ll not regret it 😀

  7. Arturo Féliz-Camilo
    November 30, 2011 at 2:26 pm

    My kind of recipe. Simple and delicious!

    • frugalfeeding
      December 2, 2011 at 4:35 pm

      Thanks! That’s usually what I go for with pasta.

  8. jacqueline
    November 30, 2011 at 2:46 pm

    It’s 8:45am and I’ve already had breakfast, but this recipe is making me wish I could gobble it up as a second breakfast!

  9. La Deetda Reads
    November 30, 2011 at 2:50 pm

    I intend to make this for dinner tonight. It sounds so delicious. I’m off to the supermarket to get the pasta.

  10. cookinginsens
    November 30, 2011 at 3:09 pm

    Looks wonderful Frugal. I love mushrooms.

  11. Juls
    November 30, 2011 at 3:20 pm

    I do love papperdelle. I didn’t realise it was the flavour of the month so I’ll pretend I’m a trendsetter! This whole concoction looks lovely – your photography is always way above par!

    As I was pondering what my kitchen screw-ups had been this past year, I burnt a pan full of caramelising onions. It seems reflecting on mistakes leads to them!

    • frugalfeeding
      December 2, 2011 at 4:32 pm

      OH yes, it totally is and you totally are :D. Haha, I do really try with the photographs 😀

  12. Rufus' Food and Spirits Guide
    November 30, 2011 at 3:41 pm

    I don’t know, beetroot cupcakes could be the next big thing. This pasta looks fantastic.

  13. threeblondesandatomas
    November 30, 2011 at 3:41 pm

    love papparedelle & love mushrooms!! there is honestly nothing quite like fresh pappardelle – the texture and flavor is amazing!!

  14. the thoughtful eater
    November 30, 2011 at 4:51 pm

    ohh this looks so delicious. fresh pasta is the bomb!

    • the thoughtful eater
      November 30, 2011 at 4:53 pm

      and the excitement over your dish has made me speak gangsta…great.
      ps. i want to see these beetroot cupcakes!

    • frugalfeeding
      December 2, 2011 at 4:29 pm

      It is, indeed.

  15. Tricia
    November 30, 2011 at 5:19 pm

    Mushrooms will sell me on anything! This sounds and looks delish.

    • frugalfeeding
      December 10, 2011 at 3:40 pm

      Me too, these days. Though that was not always the case.

  16. Mushrooms Canada
    November 30, 2011 at 6:16 pm

    Yum, so buttery and savoury… and not to mention easy to prepare.
    – Brittany

  17. olivia
    November 30, 2011 at 8:37 pm

    This looks amazing…I can’t get enough mushroom recipes, so I think I’ll have to give this a try!

  18. ohmygoodygoodness
    December 1, 2011 at 1:29 am

    Oh. My. Goodness. This looks amazing!

  19. latetedelegumes
    December 1, 2011 at 2:45 am

    Oh my! This looks SO good.

  20. Just A Smidgen
    December 1, 2011 at 3:24 am

    This is such perfect winter food.. the mushrooms are the perfect rich woodsy color and that slippery thick pappardelle… I don’t think we have chestnut mushrooms here?? sob… it wouldn’t be the same without I think…

    • frugalfeeding
      December 2, 2011 at 4:28 pm

      Thanks, it really is. You should try to find some, but to be honest any strong flavoured mushroom would do!

  21. Emerald Garden Lady
    December 1, 2011 at 3:41 am

    Having just bought some pappardelle from Prahran Market in Melbourne, I am going to use it to cook your recipe for defo, looks delicious!

  22. alicemccormick
    December 1, 2011 at 6:29 am

    this looks absolutely delish! i love the trivia about the derivative of parrardelle, too… hope you try the red velvet cupcakes again- i would love to have a great recipe for them without all the food color

    • frugalfeeding
      December 2, 2011 at 4:27 pm

      Hah, thanks. I though I had better do some research :D. I will try them!

  23. Celia @ Fig Jam and Lime Cordial
    December 1, 2011 at 7:01 am

    Aaah, over here, the pasta is cheap, but the mushrooms can be astronomical. Apart from regular button ones (which are already $8/kg), the “gourmet” ones such as chestnut retail for (are you sitting down?)…$50/kg at the farmers’ markets!! It looks like a delicious recipe, nonetheless! 🙂

    • frugalfeeding
      December 2, 2011 at 4:27 pm

      $8 a kilo isn’t very much at all! $50 is though… It is yummy 😀

  24. Addison
    December 1, 2011 at 8:50 am

    This looks really delicious, I can’t wait to try it out myself!

  25. mschristiner
    December 1, 2011 at 1:15 pm

    What a great way to serve pasta and mushrooms!! I’m sure it will bring out the flavours of the mushroom. I’m trying this recipe on the weekend! It will probably cost me $3 for the pasta and $5-6 for the mushrooms but I think it’s still a frugally priced meal. Great post 🙂

    • frugalfeeding
      December 2, 2011 at 4:25 pm

      Thanks! That’s quite expensive really, but still… I’m surprised mushrooms are so expensive!

  26. Maria Fort
    December 1, 2011 at 1:54 pm

    This looks delish! Once I’m allowed butter again…….haha! Due to my hiatus from the rules in Vienna this weekend, I’m sticking through to the weekend to make up for it! No Nasties for just a few more days!!

    • frugalfeeding
      December 10, 2011 at 3:37 pm

      Well, when you come back to the dark side I hope you enjoy it.

  27. sportsmom216
    December 1, 2011 at 3:18 pm

    I love mushrooms! This looks and sounds so good!

  28. Cayla
    December 1, 2011 at 5:55 pm

    this looks unbelievably tasty! i recently had a great dinner very similar to this in Chicago. it also included truffles (yes, actual shaved truffle!) as well as lobster and scallops! it was to die for! all of the ingredients though are so pricey! i wish i could recreate the dish in my own kitchen!

    • frugalfeeding
      December 2, 2011 at 4:19 pm

      Thanks, Cayla! That does indeed sound pricey… try making this, it doesn’t need all of that other stuff 😀

  29. Jereme's Kitchen
    December 1, 2011 at 9:26 pm

    that looks so good! i wonder if i could just use some broken lasagna since i have some in my pantry

  30. darcyeats
    December 1, 2011 at 9:39 pm

    I can’t get enough of mushroom earthy hearty mushrooms! This looks like some serious comfort food for sure. Perfect simplicity 🙂

    • frugalfeeding
      December 2, 2011 at 4:18 pm

      Oh it absolutely is – mushrooms are one of my favourite things right now.

  31. plummymummy
    December 2, 2011 at 1:14 pm

    Simple dish that looks very tasty. Never heard of putting lemon juice on pasta so going to definitely give it a go.

    • frugalfeeding
      December 2, 2011 at 4:14 pm

      Oh you have to try it, it is very nice indeed.

  32. sirilek
    December 2, 2011 at 2:04 pm

    This looks great!!! Definitely going to try this! Love ALL the ingredients! Bravo!

  33. Stephen Brand
    December 3, 2011 at 7:46 pm

    Elaine just made this meal. It was great – perfect with some seedy bread and a bottle of beer.

    You will be allowed into the kitchen at Christmas!

    • frugalfeeding
      December 10, 2011 at 3:19 pm

      Hello, Stephen. Glad you enjoyed it. I thought the only reason I was allowed is because I’m expected to cook every meal 🙂

  34. Karen
    December 4, 2011 at 9:54 pm

    I think the earthiness of mushrooms and their wonderful texture goes so well with the pappardelle.

  35. onceuponarecipe
    December 5, 2011 at 12:11 am

    This looks extremely delicious! I love mushrooms in anything, but especially with pasta. Yum!

    • frugalfeeding
      December 10, 2011 at 3:11 pm

      I’m glad you think so. It was so delicious.

  36. Colleen
    December 5, 2011 at 9:50 pm

    This recipe looks great. I love mushrooms and pasta, and mushrooms and pasta together. I wouldn’t worry too much about those cupcakes… as long as the texture was okay, who cares?

    • frugalfeeding
      December 10, 2011 at 3:09 pm

      Thanks! Me too, they work so well. Exactly, the texture was delightful.

  37. CorkAndSpoon
    December 6, 2011 at 12:43 am

    Just made this for dinner using baby portabellas and chantrells it was perfect after a long day. I can only imagine how amazing it would be with fresh morels… if only I were back in Michigan.

    • frugalfeeding
      December 10, 2011 at 3:08 pm

      Oh I’m so glad you enjoyed. Fresh morels would work wonders! 😀

  38. Deb (Kepi) Small
    December 6, 2011 at 2:44 am

    going to have to try this one…I’ll be using baby portabellas and crimeni…thanks for sharing! 😀

    • frugalfeeding
      December 10, 2011 at 3:29 pm

      Do, any strong flavoured mushrooms will work well. No problem!

  39. nataliadecuba
    December 8, 2011 at 7:03 pm

    Beautiful! Must get the little guy into mushrooms, subito!

    • frugalfeeding
      December 10, 2011 at 3:05 pm

      Oh do. One of my regrets is not getting into mushrooms earlier in life.

  40. lovethewayyoulied
    December 10, 2011 at 7:31 pm

    I’m an absolute freak for fungus and I’m making this today! Thanks for simple recipe combining two of my favorite things 🙂 It looks delish!

    • frugalfeeding
      December 11, 2011 at 6:27 pm

      Oh me too! Please let me know how it goes!

  41. Carolyn Chan
    December 10, 2011 at 11:56 pm

    Two of my favourite things in the world! The simplest things are often e best.

  42. Emerald Garden Lady
    December 11, 2011 at 5:52 am

    Thanks, it was absolutely scrumptious!

  43. whilehewasout
    December 11, 2011 at 10:14 am

    Nothing beats pappardelle for me! Great recipe! Thans for sharing.

    • frugalfeeding
      December 11, 2011 at 6:26 pm

      OH, I agree. It is my newly favourite pasta 😀

  44. Sarah
    December 15, 2011 at 10:39 pm

    On those red velvet cupcakes you mentioned…my secret is using freeze-dried beet powder – no beet taste! Just all natural coloring. I did a version of cupcakes about 2 years back that turned out nicely with it.

    • frugalfeeding
      December 15, 2011 at 11:25 pm

      Oh, that’s a good idea, hadn’t even thought of it. Well, perhaps I’ll give it a go when I eventually get round to them again!

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