Pappardelle tossed in a super garlicky mushroom marinara sauce. This garlic mushroom pappardelle is simple, delicious, and great for a weeknight dinner.
It’s a pasta kind of day.
Do you have a favorite comfort food? The one you always turn to when it feels like you’ve had a rough day? Or the meal that you always want to eat after a long day at work? It varies for me from situation to situation. But I think this garlic mushroom pappardelle might be one of my favorite go to meals.
There are so many different types of pasta. And I want to try them all. But recently I discovered my love for pappardelle. Mostly because it’s so thick and hearty. It’s so filling and so satisfying. Best of all, I feel like the marinara sauce adheres to the pasta and makes it so flavorful. If you can’t already tell, I like my pasta saucy, and this dish is exactly that.
If you’re a fan of garlic, this garlic mushroom pappardelle will be the perfect dish for you. With 16 cloves of garlic in the sauce, there’s enough garlic to ward off… everyone and everything. Lol. But it’s sooo good.
The marinara sauce is thick and hearty with lots of mushrooms and garlic. All of my favorite ingredients. So I’m savoring every little bite.
In a large skillet, add olive oil over low to medium heat. Once the olive oil has heated, add minced garlic to the skillet and cook for a few minutes until the garlic has turned golden brown and aromatic. Next add the dried oregano, dried basil, and crushed red peppers. Add a little bit of sugar to reduce the acidity of the tomato sauce. Stir to incorporate all the ingredients.
Pour the marinara sauce into the skillet and add the cremini mushrooms and fresh thyme. I personally like cremini mushrooms because they’re firm and chewy even after cooked. Plus, they don’t shrink as much as white mushrooms do. Cook for several minutes until the mushrooms have softened and become tender.
In a medium sized pot, heat water until it comes to a boil. Add pappardelle pasta and cook for a few minutes until al dente. Cook longer for softer pasta. Once the pappardelle is cooked, drain the pasta and transfer over to the skillet.
Combine the pasta and the marinara sauce until the pappardelle is completely coated in the sauce. Lightly season with salt and pepper to taste.
Serve the garlic mushroom pappardelle warm. Garnish with freshly chopped parsley.
Enjoy!
- ½ cup extra virgin olive oil
- 16 cloves of garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon crushed red pepper
- 1 24 ounce jar marinara sauce
- 1 tablespoon granulated sugar (optional)
- 8 ounces cremini or white mushrooms, sliced
- 2 sprigs fresh thyme
- 4 ounce pappardelle
- Salt and pepper to taste
- Fresh chopped parsley for garnish
- In a large skillet, add olive oil over low to medium heat. Once the olive oil has heated, add minced garlic to the skillet and cook for a few minutes until the garlic has turned golden brown and aromatic. Next add the dried oregano, dried basil, and crushed red peppers. Add a little bit of sugar to reduce the acidity of the tomato sauce. Stir to incorporate all the ingredients.
- Pour the marinara sauce into the skillet and add the mushrooms and fresh thyme. Cook for several minutes until the mushrooms have softened and become tender.
- In a medium sized pot, heat water until it comes to a boil. Add pappardelle pasta and cook for a few minutes until al dente. Cook longer for softer pasta. Once the pappardelle is cooked, drain the pasta and transfer over to the skillet.
- Combine the pasta and the marinara sauce until the pappardelle is completely coated in the sauce. Lightly season with salt and pepper to taste.
- Serve the garlic mushroom pappardelle warm. Garnish with freshly chopped parsley.
I can smell this through the computer!!!! I love garlic (luckily my family does too or we’d never be friends!)
Mushroom all the things… nom nom nom.
This looks fantastic. Just added it to my recipes to try! Thanks for the recipe of goodness.
That’s what I’m talking about!
Comfort food!
Looks and sounds delicious. I might cheat with some diced garlic in oil. I hate to chop. Thanks
This looks delicious and perfect for a chilly night when I need something cosy to eat. Thank you.