Herb & Butter Mushroom Pappardelle

With 3 kids and busy school nights, pasta is a regular occurance in our house. I definitely don’t mind because I love it too. There are so many options for different shapes of pasta and so many different ways to eat it. So versatile.

I grew up eating homemade spaghetti sauce from a recipe by my mother’s Aunt Teeny. It was a favorite of mine (and my sisters!) and always a special treat. When I was old and brave enough, I made it myself with all the fresh meatballs and italian sausages. I believe that recipe card is the most worn and well loved of all the recipes I own. #celebritystatus

I will never stop making Aunt Teeny’s sauce, but, I need a new simple and delicious pasta dish to add to my medley of recipes. Something that will use fresh herbs from the garden…

I found a delicious option from Half Baked Harvest that I just adjusted a little bit to fit better with my lazy cooking style. After a full day of building raised garden beds in my backyard, I still had time and energy to whip up this simple and fresh recipe AND gobble it down while still standing at the countertop. No time to sit when your food is this good.

Let’s cook:

Ingredients:

  • 1 pound pappardelle or whatever pasta you wish
  • 2 tablespoons extra virgin olive oil
  • 1 – 1 1/2 lbs of mushrooms – feel free to mix and match
  • salt and pepper
  • 6 tablespoons butter
  • 2 cloves garlic cloves, smashed 
  • 1 cup fresh basil, roughly chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped sage
  • 3/4 cup dry white wine
  • 2 tablespoons fresh lemon juice (I just squeezed half a large lemon)
  • grated/ribboned cheese of choice (I used a fresh block of parmigiano but Half Baked Harvest used Burrata and Manchego)

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Instructions:

1. Bring a large pot of water to boil and cook your pasta to al dente. How cute are these little birds nests of pappardelle?

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2. In a skillet, heat your EVOO over high heat. Add mushrooms when it’s ready and let them cook undisturbed for around 5 minutes. I had 16 oz of mushrooms in my skillet, but I love them so much, I may add more next time. Give them a stir and cook for another 3-5 minutes. To be honest, I have no idea how long I cooked my mushrooms for….I just know how I like them cooked and just let ’em do their thing.. Reduce heat to medium and add the butter, smashed garlic, half the rough chopped basil, all the sage and thyme to the skillet. Mix and cook for another 5 minutes (or whatever?)

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It smells amazing in here. I need to cook with more fresh herbs…

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3. Add the wine if you haven’t already drank it along with the lemon juice and stir. When it gets back to a simmer, add your cooked pasta to the skillet. Give it a sprinkle of salt and pepper and just let it incorporate for a few minutes. Remove the garlic. Once the pasta is warmed, plate the meal and sprinkle with other half of roughly chopped basil. Shave some cheese on top – or not.

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That’s it. Pour yourself another glass of white wine and scarf it down fast, because you can’t believe how delicious it is. Mmmmmm…

This dish is easy to make and fairly quick. When the garden gets growing again, it will be easy to harvest fresh herbs. Now I just need to figure out how to forage for wild mushrooms…..

Happy Cooking!

 

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