Smoky Mushroom Pappardelle with Dill
This is a simple dish that seems much more impressive than your watch would suggest. This pasta comes together in about 10 minutes and is perfect all year around. The smoked paprika adds an earthy flavor that pairs well with the meaty mushrooms, and contrasts with the tangy crème fraiche and lemon juice. You might be tempted to leave the dill off your shopping list but I promise you won’t regret adding it to this pasta when it comes time to serve. Plus, a few simple swaps can make this dish vegetarian or even vegan.
Ingredients
- 250 grams pappardelle (use egg pappardelle if you are not making adjustments for vegan)
- 1 vegetable stock cube
- 300 grams mushrooms, sliced (I suggest portobellini)
- 45 grams butter (or vegan alternative)
- 2 shallots, finely diced
- 2 large cloves of garlic, minced
- 1 tbsp fresh thyme
- 2 tsp sweet smoked paprika
- 1 lemon, juice only
- 180 grams crème fraiche (or vegan alternative)
- 75 grams parmesan (or veg/vegan alternative)
- Salt to taste
- Pepper to taste
- Additional parmesan or alternative for serving
Instructions
- Cook the pappardelle to pack instructions with a vegetable stock cube mixed in with the water. When it comes time to drain, reserve a cup of the stock water for the sauce.
- While the pasta cooks, heat a sauté pan to medium heat with the butter. Once the better is melted and the pan is hot, add the mushrooms and shallots. Sauté for about six minutes until they begin to caramelize. Add a pinch of salt to the mixture.
- Add the garlic, thyme, smoked paprika, pepper to taste, and lemon juice. Stir for an additional 1-2 minutes.
- Pour in the creme fraiche and stir the mixture to combine. Once the creme fraiche has warmed, add the parmesan cheese and stir some more. The sauce will begin to thicken and you can add some of your reserved pasta stock to loosen. I recommend approximately 1/3 cup.
- Mix in the pappardelle once the sauce is at the desired consistency and toss to coat. Serve with some shopped fresh dill, fresh black pepper, and additional parmesan.