Garlic Butter Egg Pappardelle with Sautéed Mushrooms in Red Wine Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people


  • 1 bag Egg Pappardelle
  • 5 tbsp butter divided
  • 1 tbsp garlic minced
  • 6 oz baby bella mushrooms sliced
  • 1/2 cup red wine
  • 1 tbsp olive oil virgin
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste
  • chopped parsley fresh


  • Heat olive oil in medium sized skillet on medium high heat, then add mushrooms and one tsp garlic. Cook mushrooms for about 3-5 minutes or until they start to brown.
  • Add wine to deglaze the pan and reduce heat to low and simmer for about 5 or until mushrooms are tender and liquid is reduced. Add 1 tbsp of butter and cook until melted and sauce slightly thickens.
  • In the meantime, cook the pasta according to package instructions. Reserve about 3/4 cup of the pasta cooking water, then drain the pasta.
  • In a skillet melt 3 tablespoons of butter over low heat. Add the rest of garlic and sauté lightly, stirring frequently over low heat. Add the cooked pasta to the skillet and toss with kitchen tongs. Stir in the Parmesan cheese and toss so the cheese melts. Add some of the pasta water (a couple of spoonfuls at a time) and the remaining tablespoon of butter. Toss, adding more pasta cooking water until the pasta is glossy and coated. Season with salt and ground black pepper.
  • Mix the mushrooms with the cooked pasta, give it a quick toss and serve immediately topped with Parmesan cheese and chopped parsley.

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