Pappardelle in Mushroom Sauce with Walnuts

Pasta in a creamy mushroom sauce with sweet cream and roasted walnuts. It tastes best drizzled with truffle oil and sprinkled with parsley or seasoned with dried oregano. A great recipe for using freshly picked boletus or bay boletes. If you are not a fan of mushroom picking but have mushrooms in the freezer, you can also prepare this delicious pasta with frozen mushrooms.

Recipe modifications:

• You can use both pasta fresca (fresh pasta that you can find in the supermarket in the fridge) or dried. You can replace pappardelle pasta (wide ribbons) with e.g. tagliatelle (narrow ribbons), penne (tubes), farfalle (bows). You can also serve the mushroom sauce with dumplings or groats.
• You can use both fresh and frozen mushrooms. It is best to use bay boletes or porcini. Peel, chop and parboil fresh mushrooms thoroughly before adding to the pan. This will make them more digestible and the sauce will not be bitter.
• To make the dish taste “luxurious”, you can add a little truffle oil, truffle paste or dried truffles to season the pasta. However, these are only additions that are not necessary to prepare delicious mushroom sauce.
• You can replace walnuts with pecans.
• You can replace parmesan with Grana Padano or Pecorino Romano cheese.
• You can season the sauce with fresh parsley or dried oregano.

Tips:

• Do not pour out all the water that you cooked pasta in. Keep about ½ cup of the pasta water and if your sauce is too thick, add some to thin the sauce.
• Cook the pasta so that you can throw it into the finished sauce immediately after cooking! The sauce should cover the hot pasta. This way, the pasta will not stick to itself. Never add olive oil or oil to cooking pasta! The sauce will not stick to pasta covered in olive oil, it will just run off of it, and that’s not the point! The pasta should be covered in sauce, not lying next to it 😉.

The proportions given below make about 3 portions of pasta with mushrooms, weighing about 200 g. Read the step-by-step recipe on how to prepare pasta in a creamy sauce with mushrooms and watch the video below the recipe.
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Pappardelle in mushroom sauce with walnuts

Delicious pasta in a creamy sauce with mushrooms and walnuts. Perfect for a quick, autumn lunch or romantic dinner.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Dish

Cuisine Italian

Servings 3 portions

Calories 684 kcal

Pasta with Creamy Mushroom Sauce Recipe

Ingredients

 

US CustomaryMetric

 

0.5x1x2x3x

• ▢ 250 g fresh pasta e.g. pappardelle
• ▢ 140 g mushrooms (fresh or frozen)
• ▢ ½ cup whipping cream (30% fat)
• ▢ 2 clove garlic
• ▢ 25 g parmesan cheese
• ▢ 30 g walnuts
• ▢ 100 ml dry white wine
• ▢ 1 tsp butter
• ▢ olive oil
• ▢ 1 tbsp truffle oil (optional)
• ▢ 1 bunch parsley (optional)
• ▢ salt
• ▢ pepper

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Instructions

 

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• If you are making a sauce with fresh forest mushrooms, you must slice them first and parboil them. Bay boletes for about 15 minutes and porcini for about 30 minutes. If you are using frozen mushrooms, you do not need to thaw them. Pour cold water over them in a sieve to soften them slightly.
  140 g mushrooms
  
• Chop the nuts, garlic and parsley. Grate the Parmesan. Boil the water for the pasta and cook it al dente, in the meantime prepare the sauce.
  2 clove garlic, 25 g parmesan cheese, 30 g walnuts, 250 g fresh pasta
  
• Heat a few tablespoons of olive oil in a pan. Fry the nuts, but be careful not to burn them! Add the garlic and fry for a few seconds. Then add the mushrooms. Fry. Then pour in the wine.

  When the alcohol has evaporated, add the whipping cream, butter, and parmesan. You can add a little truffle oil. Season with salt and pepper. Mix. Throw in the cooked pasta. Mix. You can sprinkle the finished pasta with parsley. Enjoy!
  ½ cup whipping cream, 100 ml dry white wine, 1 tsp butter, olive oil, 1 tbsp truffle oil, 1 bunch parsley, salt, pepper
  

Video

Watch how to make creamy mushroom sauce with walnuts step by step video.

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Nutrition

Serving: 100gCalories: 342kcal (17%)Carbohydrates: 27g (9%)Protein: 9g (17%)Fat: 22g (33%)Saturated Fat: 8g (50%)Trans Fat: 0gCholesterol: 61mg (20%)Sodium: 99mg (4%)Potassium: 260mg (7%)Fiber: 2g (6%)Sugar: 2g (2%)Vitamin A: 1,204IU (24%)Vitamin C: 13mg (16%)Vitamin D: 1µg (3%)Vitamin E: 2mg (10%)Vitamin K: 161µg (153%)Calcium: 91mg (9%)Iron: 3mg (14%)Manganese: 1mg (25%)Magnesium: 42mg (10%)Zinc: 1mg (7%)Folic Acid: 64µg

Percent Daily Values are based on a 2,000 calorie diet

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