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
• 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.
91 replies on “Pappardelle with Buttery Mushrooms”
That sounds absolutely yummy! 😀
Why thank you!
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.
I know! It was an awesome discovery 😀
My mouth is watering….love mushrooms in butter…mmmmm
Mine was too, believe me!
Looks delicious! So simple yet you know the flavours will be just amazing together 🙂
thanks – they all work very well in combination.
Haha, love it 🙂
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!
Perhaps we are :D. Do, you’ll not regret it 😀
My kind of recipe. Simple and delicious!
Thanks! That’s usually what I go for with pasta.
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!
Have it for lunch 😀
I intend to make this for dinner tonight. It sounds so delicious. I’m off to the supermarket to get the pasta.
Jolly good! How did it go?
Looks wonderful Frugal. I love mushrooms.
Thanks! Oh me too, big time.
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!
OH yes, it totally is and you totally are :D. Haha, I do really try with the photographs 😀
I don’t know, beetroot cupcakes could be the next big thing. This pasta looks fantastic.
they may well be 😀
love papparedelle & love mushrooms!! there is honestly nothing quite like fresh pappardelle – the texture and flavor is amazing!!
It really is, my new favourite too 😀
ohh this looks so delicious. fresh pasta is the bomb!
and the excitement over your dish has made me speak gangsta…great.
ps. i want to see these beetroot cupcakes!
Hmm, quite :D. Here they are 😀
It is, indeed.
Mushrooms will sell me on anything! This sounds and looks delish.
Me too, these days. Though that was not always the case.
Yum, so buttery and savoury… and not to mention easy to prepare.
Exactly! It worked very well.
This looks amazing…I can’t get enough mushroom recipes, so I think I’ll have to give this a try!
Do, you’ll adore it, I’m sure.
Oh. My. Goodness. This looks amazing!
It was very yummy 😀
Oh my! This looks SO good.
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…
Thanks, it really is. You should try to find some, but to be honest any strong flavoured mushroom would do!
Having just bought some pappardelle from Prahran Market in Melbourne, I am going to use it to cook your recipe for defo, looks delicious!
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
Hah, thanks. I though I had better do some research :D. I will try them!
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! 🙂
$8 a kilo isn’t very much at all! $50 is though… It is yummy 😀
This looks really delicious, I can’t wait to try it out myself!
Thanks! Do, you won’t regret it.
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 🙂
Thanks! That’s quite expensive really, but still… I’m surprised mushrooms are so expensive!
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!!
Well, when you come back to the dark side I hope you enjoy it.
I love mushrooms! This looks and sounds so good!
Me too, it worked so well.
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!
Thanks, Cayla! That does indeed sound pricey… try making this, it doesn’t need all of that other stuff 😀
that looks so good! i wonder if i could just use some broken lasagna since i have some in my pantry
Wht not?! Use whatever you like 😀
I can’t get enough of mushroom earthy hearty mushrooms! This looks like some serious comfort food for sure. Perfect simplicity 🙂
Oh it absolutely is – mushrooms are one of my favourite things right now.
Simple dish that looks very tasty. Never heard of putting lemon juice on pasta so going to definitely give it a go.
Oh you have to try it, it is very nice indeed.
This looks great!!! Definitely going to try this! Love ALL the ingredients! Bravo!
Thanks! Hope you enjoy it.
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!
Hello, Stephen. Glad you enjoyed it. I thought the only reason I was allowed is because I’m expected to cook every meal 🙂
I think the earthiness of mushrooms and their wonderful texture goes so well with the pappardelle.
Oh, I completely agree!
This looks extremely delicious! I love mushrooms in anything, but especially with pasta. Yum!
I’m glad you think so. It was so delicious.
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?
Thanks! Me too, they work so well. Exactly, the texture was delightful.
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.
Oh I’m so glad you enjoyed. Fresh morels would work wonders! 😀
going to have to try this one…I’ll be using baby portabellas and crimeni…thanks for sharing! 😀
Do, any strong flavoured mushrooms will work well. No problem!
Beautiful! Must get the little guy into mushrooms, subito!
Oh do. One of my regrets is not getting into mushrooms earlier in life.
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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!
Oh me too! Please let me know how it goes!
Two of my favourite things in the world! The simplest things are often e best.
Oh yes, mine too. Glad you approve 🙂
Thanks, it was absolutely scrumptious!
Thanks! I’m glad you enjoyed!
Nothing beats pappardelle for me! Great recipe! Thans for sharing.
OH, I agree. It is my newly favourite pasta 😀
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.
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!