This Creamy Garlic Mushroom Pasta with Pappardelle is rich, savory, and perfect for a quick, comforting dinner. Sautéed baby bella mushrooms, garlic, and a splash of white wine create a delicious base for the creamy sauce that coats every strand of pappardelle.
Love cooking with mushrooms? Try our Mushroom Risotto with Truffle Oil or our Mushroom Swiss Burger Recipe.
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Pappardelle is a wide, ribbon-like pasta that pairs perfectly with creamy sauces like this garlic mushroom sauce. Baby Bella mushrooms add a meaty texture and deep umami flavor. Combining simple pantry ingredients like garlic, vegetable broth, and sour cream, this dish strikes the perfect balance between comfort food and elegance.
If you like this comfort food recipe, you may also love our Beef Stroganoff without Mushrooms or our Shrimp Tortellini Alfredo.
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Why We Love This Recipe
- Rich, Creamy Sauce: Perfectly coats the pappardelle for a luxurious bite.
- Mushroom Flavor: Sautéed baby bella mushrooms bring an earthy, savory note.
- Quick & Simple: On the table in just 20 minutes with minimal prep required. It’s just as fast as our Bucatini Cacio e Pepe.
- Family-Friendly: Even picky eaters love it!
Ingredients
This creamy garlic mushroom pasta uses simple pantry staples, but the key to success lies in selecting the best ingredients.
- Pappardelle or Tagliatelle: We love these wide noodles that hold onto the creamy sauce. We also use them in our Authentic Bolognese Recipe.
- Sour Cream and Cream Cheese: This combination creates a smooth, tangy sauce.
- Vegetable or Beef Broth and White Wine: Adds depth without overpowering the delicate flavors.
- Baby Bella Mushrooms: Meaty and flavorful, these mushrooms are ideal for this dish. Have you tried them on our Mushroom and Gruyere Tart?
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Pasta: Substitute pappardelle with tagliatelle, fettuccine, or even rigatoni.
- Mushrooms: Use cremini or white button mushrooms if baby bella aren’t available.
- Broth: Replace vegetable or beef broth with chicken broth for a different flavor.
How Can I Customize this Recipe?
- Make It Vegan: Use plant-based sour cream and cream cheese.
- Add Protein: Stir in cooked chicken, shrimp, or crispy bacon.
- Spicy Kick: Add red pepper flakes for extra heat.
How To Make the Best Creamy Garlic Mushroom Pasta
Here is the step-by-step process to make this creamy bowl of goodness!
STEP 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook 8 oz of pappardelle or tagliatelle according to package instructions. Drain and toss with 1 tablespoon butter to prevent sticking. Set aside.
STEP 2: Cook the Pasta
In a large skillet, heat 2 tablespoon olive oil over medium heat. Sauté 1 medium diced onion for 3-4 minutes until softened. Add 3 cloves minced garlic and 1 lb sliced baby bella mushrooms, cooking for 5-7 minutes until the mushrooms release their moisture and turn golden brown.
Pour in ¼ cup dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until reduced. Sprinkle 2 tablespoon all-purpose flour over the mushroom mixture, stirring to coat. Cook for 1 minute to remove the raw flour taste.
STEP 3: Simmer the Liquids
Slowly pour in 2 cups vegetable or beef broth while stirring to avoid lumps. Add 1 teaspoon soy sauce (or Worcestershire sauce), ½ teaspoon paprika, and ½ teaspoon dried thyme. Simmer for 5 minutes until thickened.
STEP 4: Build the Creamy Sauce
In a small bowl, temper ¾ cup sour cream by mixing in a spoonful of the hot broth. Stir in the tempered sour cream and ¼ cup softened cream cheese until smooth.
Season with salt and pepper to taste. Toss in the buttered pasta until well coated. Garnish with fresh parsley and serve warm.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!
✔️ DO cook mushrooms in batches to avoid steaming.
❌ DO NOT skip tempering the sour cream—it will curdle.
✔️ DO use wide noodles for better sauce coverage.
❌ DO NOT boil the sauce after adding the cream cheese—it can split.
Storage
- Storage: Keep leftover mushroom pasta in an airtight container in the fridge for up to 3 days.
- Reheating Options:
- Oven: 350°F for 10 minutes.
- Microwave: 1-2 minutes, stirring halfway.
- Skillet: Reheat over medium heat, adding a splash of broth if necessary.
- Meal Prep Notes: Make the sauce ahead of time and store it separately. Toss with freshly cooked pasta when ready to serve.
Recipe FAQs
The best mushrooms for creamy mushroom pasta are baby bella (cremini) mushrooms because of their earthy flavor and firm texture. For a more complex flavor, try shiitake or oyster mushrooms. If you prefer a milder taste, white button mushrooms are a great option.
Tempering sour cream means gradually bringing it to the temperature of the dish to prevent curdling. This is done by adding a spoonful of the hot broth to the sour cream and stirring it in before adding it to the sauce. This method ensures a smooth, creamy sauce without lumps or separation.
Yes, you can substitute sour cream with Greek yogurt for a lighter option, heavy cream for a richer texture, or plant-based sour cream for a vegan-friendly alternative. Each substitution slightly alters the flavor and consistency, so choose based on your preference.
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📖 Recipe
Creamy Garlic Mushroom Pasta Recipe
Equipment
- Large Pot
- Large skillet
- Wooden spoon
- Small bowl
Ingredients
- 8 ounces pappardelle or tagliatelle or egg noodles
- 1 pound mushrooms baby Bella, sliced
- 1 medium onion diced
- 3 cloves garlic minced
- ¼ cup dry white wine for deglazing
- 2 cups beef or vegetable broth
- ¾ cup sour cream
- ¼ cup cream cheese softened
- 2 tablespoon all-purpose flour
- 2 tablespoon olive oil
- 1 teaspoon soy sauce or Worcestershire sauce, if not vegetarian
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- salt and pepper to taste
- 1 tablespoon butter for coating pasta
- fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pappardelle or tagliatelle according to package instructions. Drain and toss with butter to prevent sticking. Set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add garlic and mushrooms to the skillet. Sauté for 5-7 minutes, until the mushrooms release moisture and become golden brown.
- Pour in white wine, scraping up any browned bits from the bottom. Let it cook for 1-2 minutes until reduced.
- Sprinkle flour over the mixture, stirring well. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the broth while stirring to avoid lumps. Add soy sauce (or Worcestershire sauce), paprika, and dried thyme. Simmer for 5 minutes until slightly thickened.
- In a small bowl, temper the sour cream by mixing in a spoonful of the hot broth before adding it to the skillet. Stir in the cream cheese and tempered sour cream, mixing until smooth. Season with salt and pepper to taste.
- Add the buttered pasta to the skillet, tossing gently to coat in the creamy mushroom sauce. Garnish with fresh parsley and serve warm.
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Notes
- Pasta: Substitute pappardelle with tagliatelle, fettuccine, or even rigatoni.
- Mushrooms: Use cremini or white button mushrooms if baby bella aren’t available.
- Broth: Replace vegetable or beef broth with chicken broth for a richer flavor.
Nancy says
This looks so delicious! Can’t wait to try it!