Creamy Mushroom Pappardelle With Pistachio Gremolata Recipe

Recipe By Slurrp

Creamy Mushroom Pappardelle With Pistachio Gremolata is a delicious and comforting pasta dish. The creamy sauce is made with sautéed mushrooms, garlic, and thyme, combined with a rich and velvety cream sauce. The pappardelle pasta is cooked until al dente and then tossed in the creamy mushroom sauce. The dish is finished with a sprinkle of pistachio gremolata, adding a crunchy texture and a burst of freshness. This recipe is perfect for a cozy dinner or a special occasion.

4.3
26 Rating -
Rate
Non Vegdiet
32minstotal
20minsPrep
12minsCook
32m.total
20m.Prep
12m.Cook
Creamy Mushroom Pappardelle With Pistachio Gremolata
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ingredients serve

Ingredients for Creamy Mushroom Pappardelle With Pistachio Gremolata Recipe

  • 2 ounce Pappardelle Pasta
  • 1/2 tablespoon Olive Oil
  • 2 ounce Mixed Mushrooms, Sliced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Fresh Thyme Leaves
  • 1/2 tablespoon Butter
  • 1/2 tablespoon All Purpose Flour
  • 1/2 cup Milk
  • As required Salt And Pepper To Taste
  • 0.06 cup Chopped Pistachios
  • 1/4 teaspoon Lemon Zest
  • 1/4 tablespoon Chopped Fresh Parsley

Directions: Creamy Mushroom Pappardelle With Pistachio Gremolata Recipe

Cooking Directions

  • STEP 1.Cook the pappardelle pasta according to package instructions until al dente.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they release their moisture and turn golden brown.
  • STEP 3.Add the garlic and thyme to the skillet and cook for another minute.
  • STEP 4.In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
  • STEP 5.Slowly pour in the milk, whisking constantly, until the sauce thickens.
  • STEP 6.Add the mushroom mixture to the saucepan and stir to combine. Season with salt and pepper to taste.
  • STEP 7.Drain the cooked pasta and add it to the sauce. Toss to coat the pasta evenly.
  • STEP 8.To make the pistachio gremolata, combine chopped pistachios, lemon zest, and parsley in a small bowl.
  • STEP 9.Serve the creamy mushroom pappardelle hot, garnished with a sprinkle of pistachio gremolata.

Cooking Tips

  • Use a mix of different mushrooms for a more complex flavor.
  • Add a splash of white wine to the mushroom mixture for extra depth of flavor.
  • If the sauce becomes too thick, add a splash of pasta cooking water to thin it out.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pasta in a skillet with a splash of milk or cream to restore the creamy texture.
  • Garnish with additional pistachio gremolata before serving for an extra pop of flavor.
Nutrition
value
714
calories per serving
13 g Fat33 g Protein134 g Carbs45 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    33g
  • Carbs
    134g
  • Fiber
    45g

MacroNutrients

  • Carbs
    134g
  • Protein
    33g
  • Fiber
    45g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    183mg
  • Iron
    15mg
  • Vitamin A
    2414mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    2mg
  • Vitamin B9
    182mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    56mg
  • Vitamin E
    6mg
  • Copper
    4mcg
  • Magnesium
    347mg
  • Manganese
    3mg
  • Phosphorus
    926mg
  • Selenium
    7mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp