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Creamy Mushroom Pasta with Parmesan and Manchego

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When the weather turns cold, this comforting pasta dish will hit the spot. It was created by Tieghan Gerard, cookbook author and founder of the blog Half Baked Harvest. She tosses wide pappardelle noodles with herby pan-fried mushrooms and a creamy sauce enriched with two kinds of cheese, plus a pinch of red pepper flakes for a kick of heat. “Every twirl of pasta is creamy, silky and laced with rich, warming fall flavors,” she says. Use a mix of your favorite mushrooms, both wild and cultivated. Then pair the pasta with Tieghan’s chicken piccata for a satisfying supper.

Prep Time 20 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 lb. (500 g) pappardelle egg pasta or other egg pasta
  • 2 Tbs. extra-virgin olive oil
  • 4 cups (12 oz./375 g) mixed mushrooms, roughly torn or sliced
  • 1 garlic clove, minced or grated
  • 2 Tbs. fresh thyme leaves
  • Red pepper flakes 
  • 1/3 cup (3 fl. oz./80 ml) heavy cream
  • 1/2 cup (2 oz./60 g) grated Parmesan cheese
  • 1/2 cup (2 oz./60 g) grated Manchego cheese
  • Chicken Piccata with Sage Butter for serving

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta water.

Meanwhile, in a large fry pan or braiser over high heat, warm the olive oil. When the oil is shimmering, add the mushrooms and season with salt and black pepper. Cook undisturbed until golden, about 5 minutes. Stir and continue cooking until the mushrooms are caramelized, 3 to 5 minutes.

Reduce the heat to medium. Add the garlic, thyme and a pinch each of salt, black pepper and red pepper flakes. Pour in the cream and 1/4 cup (2 fl. oz./60 ml) of the pasta water. Add the pasta, Parmesan and Manchego and toss until the cheese is melted and the sauce is creamy, adding more pasta water as needed to reach the desired consistency.

Divide the pasta among plates, top with the chicken piccata and serve immediately. Serves 4.

Recipe courtesy of Tieghan Gerard, founder of Half Baked Harvest

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