Pappardelle tossed in a super garlicky mushroom marinara sauce. This garlic mushroom pappardelle is simple, delicious, and great for a weeknight dinner.
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:
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/01/29/garlic-mushroom-pappardelle/