Name: Creamy Mushroom Pappardelle with Fresh Thyme and Parmigiano Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 large portobello mushrooms; 2 tablespoons extra virgin olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 cup chicken bone broth; 1 cup heavy cream; 2 tablespoons fresh thyme leaves, chopped; ½ cup Parmigiano-Reggiano, grated, plus more for garnish; ¼ teaspoon black pepper; Kosher salt, to taste; 2 tablespoons fresh parsley, chopped for garnish; 1 pound dried pappardelle; 1 tablespoon kosher salt

Jump to Recipe· 4.2 from 75 reviews

There is something undeniably heartwarming about a bowl of pasta coated in a luscious, velvety sauce, especially when that sauce sings with the earthy flavors of mushrooms and the fragrant lift of fresh herbs. This Creamy Mushroom Pappardelle with Fresh Thyme and Parmigiano Recipe captures that cozy magic perfectly, blending tender portobello mushrooms with a rich, creamy sauce, all clinging lovingly to wide ribbons of pappardelle. Every bite is a celebration of simplicity and elegance, making it an ideal dish for a comfort meal or an impressive yet approachable dinner with friends. Trust me, once you try this recipe, it will quickly become a favorite in your kitchen.

Ingredients You'll Need

Four large brown portobello mushrooms with textured tops are lined vertically on a white rectangular plate placed in the center on a white marbled surface. To the right, a neat bundle of beige, flat pappardelle pasta sits beside small clear glass bowls holding finely grated pale yellow Parmigiano-Reggiano, bright green chopped fresh parsley, and minced garlic. Above the mushrooms, there are four more small clear glass bowls containing golden extra virgin olive oil, coarse white kosher salt, dark green fresh thyme, and speckled black pepper. To the left side of the mushrooms, there are diced white-yellow yellow onions in a small bowl, a larger bowl filled with amber chicken bone broth, and a small bowl of smooth, white heavy cream. All ingredients are cleanly arranged on the white marbled surface photo taken with an iphone --ar 4:5 --v 7

Don’t be fooled by the few ingredients — each one is essential and contributes in its own special way to the flavor, texture, and color that make this dish truly unforgettable. From the earthy mushrooms to the fresh thyme, and that nutty Parmigiano-Reggiano, everything works together harmoniously.

4 large portobello mushrooms: These bring a meaty, umami-rich base that’s perfect for a creamy sauce.
2 tablespoons extra virgin olive oil: For sautéing and adding a fruity, silky touch to the sauce.
1 small yellow onion (diced): Adds sweetness and depth as it caramelizes gently.
3 cloves garlic (minced): Gives that unmistakably fragrant punch to brighten every bite.
1 cup chicken bone broth: Adds savory complexity and helps meld the sauce together.
1 cup heavy cream: The star that makes everything irresistibly creamy and smooth.
2 tablespoons fresh thyme leaves (chopped): Brings an aromatic, earthy herbiness that lifts the dish.
½ cup Parmigiano-Reggiano (grated, plus more for garnish): Offers a salty, nutty finish that rounds out the sauce.
¼ teaspoon black pepper: Adds just enough warmth without overpowering.
Kosher salt (to taste): Essential for seasoning and enhancing all the other flavors.
2 tablespoons fresh parsley (chopped, for garnish): Provides a fresh, bright contrast to the richness.
1 pound pappardelle (dried): Wide, ribbon-like pasta perfect for cradling the creamy sauce.
1 tablespoon kosher salt: For seasoning the pasta water to the ideal flavor.

How to Make Creamy Mushroom Pappardelle with Fresh Thyme and Parmigiano Recipe

Step 1: Prepare the Mushrooms

Start by gently cleaning your portobello mushrooms. Flip each cap upside down and use your hands to twist off the stems carefully. Then, take a spoon and scrape out the gills underneath — this little step helps prevent a bitter taste later on. Turn the caps back over and slice them in half, then slice each half into even strips about a quarter-inch thick. Uniform slices will ensure even cooking and a perfect texture in your sauce.

Step 2: Start the Mushroom Sauce

Heat up that extra virgin olive oil in a large skillet over medium heat. Once warm, add the diced onions and sauté for 3 to 4 minutes until they become tender and translucent — your kitchen will start smelling amazing already. Then toss in the minced garlic and cook for about a minute more, until golden and wonderfully fragrant. It’s time to bring in the star ingredient: the sliced portobello mushrooms. Cook them for about 8 to 10 minutes, stirring occasionally until they’re soft and their earthy aroma fills your space.

Step 3: Cook the Pasta

While your mushrooms are working their magic, get a large pot of water boiling. Add the tablespoon of kosher salt and stir to season the water thoroughly — this step ensures your pasta is flavorful inside and out. Cook the pappardelle for about one minute less than the package instructions to keep it extra al dente, which is perfect for tossing in the sauce without turning mushy.

Step 4: Finish the Mushroom Sauce

With your mushrooms tender and flavorful, pour in the chicken bone broth and allow it to simmer gently for about 2 minutes. This reduces the broth slightly and intensifies the umami. Next, add the heavy cream and fresh thyme leaves, continuing to simmer for another 1 to 2 minutes until the sauce thickens just enough to coat the back of a spoon. Stir in the grated Parmigiano-Reggiano, letting it melt and enrich the sauce fully. Finish this step by seasoning with black pepper, which lends a subtle kick without stealing the show.

Step 5: Combine the Pasta and Sauce

Hold onto a half cup of the pasta water just before draining the pappardelle — this starchy liquid is key for adjusting the sauce’s consistency. Carefully add the cooked pasta directly into the skillet with your mushroom sauce. Toss everything together until the ribbons are gloriously coated. Drizzle in small amounts of the reserved pasta water as needed to loosen the sauce perfectly. Taste and add kosher salt if the sauce needs a little more seasoning to reach perfection.

Step 6: Garnish and Serve

Just before bringing the dish to the table, sprinkle fresh chopped parsley and a generous grating of Parmigiano-Reggiano over the top. This final touch adds brightness and a little texture contrast to your creamy, savory masterpiece. Serve immediately while warm and indulge in the comforting richness of this classic made new. Each bite of this Creamy Mushroom Pappardelle with Fresh Thyme and Parmigiano Recipe is pure culinary bliss.

How to Serve Creamy Mushroom Pappardelle with Fresh Thyme and Parmigiano Recipe

A silver cooking pan filled with wide, flat beige pasta noodles mixed with sliced brown mushrooms coated in a light creamy sauce. Woman's hand is holding black and silver tongs stirring the pasta. The pan is resting on a stove with a white marbled surface around it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple garnish of fresh parsley and additional Parmigiano-Reggiano is all you need to elevate this dish. The parsley adds a fresh green pop and a hint of brightness, while the extra Parmigiano lends more decadence and that irresistible cheesy finish. Feel free to add a sprinkle of cracked black pepper on top for a little visual contrast and subtle heat.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil to balance the creaminess. Roasted seasonal vegetables like asparagus or Brussels sprouts also complement the earthy mushroom notes beautifully. For bread lovers, a warm crusty baguette works wonders to scoop up every last bit of that sauce.

Creative Ways to Present

Want to impress? Serve the pappardelle piled high in rustic shallow bowls with a sprig of fresh thyme resting on top. Alternatively, twist the pasta into elegant nests on each plate for a refined look. You can also drizzle a little truffle oil over the top for an extra touch of luxury that enhances the mushroom flavor brilliantly. No matter how you plate it, your guests will be charmed.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers from this Creamy Mushroom Pappardelle with Fresh Thyme and Parmigiano Recipe, let them cool to room temperature before transferring to an airtight container. Stored in the refrigerator, the pasta will keep well for up to 3 days. Reheat gently to avoid overcooking the noodles.

Freezing

While freezing cooked pasta can sometimes affect texture, this dish freezes fairly well if done properly. Place cooled portions in freezer-safe containers or bags, leaving some room for expansion. It’s best enjoyed within 1 month. Thaw overnight in the refrigerator before reheating to maintain the sauce’s creamy goodness.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce as it warms. Stir frequently to prevent sticking and to maintain that silky texture. Avoid high heat or quick microwaving which can cause the sauce to separate.

FAQs

Can I use other types of mushrooms for this recipe?

Absolutely! While portobello mushrooms provide a hearty texture and deep flavor, you can experiment with cremini, shiitake, or a mix of wild mushrooms for different earthy notes. Just adjust cooking times slightly if using more delicate mushrooms.

Is it possible to make this recipe vegetarian?

Yes! Simply substitute the chicken bone broth with vegetable broth. This will keep the sauce rich and flavorful without the meat base. The Parmigiano-Reggiano adds a wonderful savory punch to complement the mushrooms perfectly.

What’s the best way to store fresh thyme?

Fresh thyme lasts longest when wrapped loosely in a damp paper towel and stored inside a plastic bag in the refrigerator. Alternatively, you can keep thyme sprigs in a jar with a little water on the counter for a few days, like fresh flowers.

Can I use fresh pasta instead of dried pappardelle?

Definitely! Fresh pasta cooks faster, so reduce cooking time accordingly — often just 2 to 3 minutes. The tender texture will soak up the creamy mushroom sauce beautifully.

How can I make the sauce less creamy or lower in calories?

You can swap heavy cream for half-and-half or a mixture of milk and a bit of flour to thicken. Keep in mind that the sauce may be less rich but still deliciously flavorful. Another tip is to cut down slightly on the cheese garnish or use a lighter cheese option.

Final Thoughts

If you're searching for a dish that feels like a big, warm hug on a plate, this Creamy Mushroom Pappardelle with Fresh Thyme and Parmigiano Recipe is an absolute must-try. It strikes the perfect balance between indulgent creaminess and bright, fresh herbs, making every forkful feel special. Whether you’re cooking for yourself or hosting loved ones, this recipe brings comfort and joy with every bite. So, roll up your sleeves, gather those simple ingredients, and get ready to fall in love with this timeless pasta dish.

Creamy Mushroom Pappardelle with Fresh Thyme and Parmigiano Recipe

Ingredients You'll Need