Garlic Mushroom Pappardelle

Pappardelle tossed in a super garlicky mushroom marinara sauce. This garlic mushroom pappardelle is simple, delicious, and great for a weeknight dinner.

Garlic Mushroom Pappardelle | Cooking with a Wallflower

It’s a pasta kind of day.

Garlic Mushroom Pappardelle | Cooking with a Wallflower

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.

Garlic Mushroom Pappardelle | Cooking with a Wallflower

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.

Garlic Mushroom Pappardelle | Cooking with a Wallflower

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.

Garlic Mushroom Pappardelle | Cooking with a Wallflower

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.

Garlic Mushroom Pappardelle | Cooking with a Wallflower

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.

Garlic Mushroom Pappardelle | Cooking with a Wallflower

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.

Garlic Mushroom Pappardelle | Cooking with a Wallflower

Garlic Mushroom Pappardelle | Cooking with a Wallflower

Garlic Mushroom Pappardelle | Cooking with a Wallflower

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.

Garlic Mushroom Pappardelle | Cooking with a Wallflower

Serve the garlic mushroom pappardelle warm. Garnish with freshly chopped parsley.

Enjoy!

Garlic Mushroom Pappardelle | Cooking with a Wallflower

Garlic Mushroom Pappardelle | Cooking with a Wallflower

Garlic Mushroom Pappardelle
 
Prep time
Cook time
Total time
 
Pappardelle tossed in a super garlicky mushroom marinara sauce. This garlic mushroom pappardelle is simple, delicious, and great for a weeknight dinner.
Author:
Recipe type: Entree
Serves: 2-3 servings
Ingredients
  • 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
Directions:
  1. 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.
  2. 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.
  3. 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.
  4. Combine the pasta and the marinara sauce until the pappardelle is completely coated in the sauce. Lightly season with salt and pepper to taste.
  5. Serve the garlic mushroom pappardelle warm. Garnish with freshly chopped parsley.

 

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