If you are looking for a vegan, simple and tasty dish, do not hesitate to try our Pappardelle With Mushrooms for lunch or dinner. A vegan skillet of deliciousness goes in seconds. This hearty and still satisfying recipe will make you feel the Italian taste.
There are days when I need quick meal recipes. Often I only have 30-40 minutes to cook, eat and move on. Pasta is always my comfort zone, whether spaghetti, fettuccine, ravioli, or pappardelle. Pappardelle with mushrooms is one of my easiest dishes made in minutes. Nothing too complicated; on the contrary, an easy pasta recipe with fresh herbs and aromatic mushrooms.
Mushrooms with pasta pair fantastically, nicely leaving an intense aroma from garlic and herbs. This is a quick and simple recipe to enjoy on a lazy evening.
I admit that meat is always part of my life, yet, sometimes I crave vegan or vegetarian meals. I like to serve vegan pasta recipes, salads, or other appetizers not made with meat. You can meet such recipes frequently in my house as I try not to abuse eating meat.
Now let’s pass to my dish. Why have I used pappardelle? Pappardelle is one of the pasta I use not so often. But today, I wanted something elegant and fancy. This delicious and yummy mushroom pappardelle recipe is worth making any time of the year. This dish is made of a few simple and cheap ingredients with minimum effort.
What type of mushroom is best for pasta?
For this pappardelle recipe, I have used fresh white button mushrooms. These mushrooms have mild, earthy flavors, are cooked fast, and can be eaten even raw. White button mushrooms are available year-round and can be found easily in any grocery store or farmer’s market.
In season I love to make my pasta recipes with wild edible mushrooms. What a lovely flavor they have! Its robust and flavorful aroma will make any dish taste savory. Just try our Mushroom Risotto or Mushroom Quiche with Creamy Cheese.
Is pappardelle the same as egg noodles?
Pappardelle are wide, long, and flat pasta, similar to fettuccine and tagliatelle. It’s usually about 1 inch.
Pappardelle are usually made from pasta dough with eggs. However, you can easily find a vegan version too. This type of pasta, like many others, originates from Toscana.
Vegan White Sauce For Pasta:
White sauce is the perfect base sauce for any pasta dish. Usually, a good white sauce requires a lot of butter, cream, and other dairy products. But how to whip up delicious, nutritious, and vegan white sauce not using any dairy products?! Simple – use cashew! Just three basic ingredients (cashew, water, salt) that you can enhance with various flavorings. Creamy, nutritious, and hearty.
Soak nuts overnight in cold water. Soaking nuts will guarantee you a smooth cashew sauce. Before blending the soaked nuts, drain and rinse them. Transfer cashew to a food processor, add water, a pinch of salt, and ⅓ tsp of garlic powder. Process until creamy and smooth. You can enhance the flavor of the sauce with any spices you desire.
Pappardelle With Mushrooms:
Because of their flat shape, pappardelle pairs perfectly with creamy sauces. And some fragrant mushroom adds even more lovely aromas. Our pasta recipe is made with a handful of easy-to-find ingredients. You will definitely love these mushroom pappardelle served with my authentic vegan cashew sauce.
Make the sauce according to the cooking instruction described above. Set aside.
Grab firm mushrooms with unbroken caps. Using a paper towel, clean them if mushrooms seem dirty. Do not wash or soak mushrooms in water because you risk getting them soggy. Then slice them into roughly the same sizes.
Heat a large skillet with some olive oil over medium heat. Once the oil is hot, add minced garlic and fresh thyme. Saute for about 3 minutes and stir in the mushrooms. Fry for 10 minutes until the mushrooms soften and turn a deep brown color.
Meanwhile, boil the pasta. Add the pappardelle to a large pot of boiling water, previously generously salted. Cook pasta according to package instructions. Usually, to get al dente pasta, it takes about 7 minutes. Although, before you remove the pappardelle from the heat, taste it first to ensure it is ready.
When done, using a pasta spoon or tongs, transfer the pasta directly to the skillet with mushrooms. Add cashew sauce and ½ cup of pasta water. Gently mix until fully coated. Sprinkle some fresh parsley and remove the pan from the heat. Serve with pleasure!
Vegan Pappardelle With Mushrooms
Ingredients
- 8 oz Pappardelle pasta
- 12-14 oz white button mushrooms sliced
- 3 garlic cloves
- 2 sprig of thyme
- 1 tbsp salt
- garlic powder if desired
Cashew sauce:
- 1 cup cashew soaked
- 1/3 cup water
- 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
- Soak nuts overnight in cold water. Soaking nuts will guarantee you a smooth cashew sauce. Before blending the soaked nuts, drain and rinse them. Transfer cashew to a food processor, add water, a pinch of salt, and â…“ tsp of garlic powder. Process until creamy and smooth.
- Slice mushrooms.
- Heat a large skillet with some olive oil over medium heat. Once the oil is hot, add minced garlic and fresh thyme. Saute for about 3 minutes and stir in the mushrooms. Fry for 10 minutes until the mushrooms soften and turn a deep brown color.
- Meanwhile, boil the pasta. Add the pappardelle to a large pot of boiling water, previously generously salted. Cook pasta accor5ding to package instructions. Usually, to get al dente pasta, it takes about 7 minutes.
- When done, using a pasta spoon or tongs, transfer the pasta directly to the skillet with mushrooms. Add cashew sauce and ½ cup of pasta water. Gently mix until fully coated. Sprinkle some fresh parsley and remove the pan from the heat.
