Pappardelle with creamy mushroom sauce – Savors Of Europe

Pappardelle with creamy mushroom sauce


What kind of pasta to use with a mushroom sauce ?  Pappardelle of course ! Pappardelle are the largest sort of flat pasta and they are best served with a  chunky, flavoursome, oily sauce to coat the pasta. Venison, rabbit, wild board are favourites but also zucchini and their flowers as well as truffles and walnut. In Verona, it was compulsory to eat them with duck ragù on the feast day of San Zeno, saint patron of the city. 


Ingredients for 4 people

  • 9 oz (1 box) Pappardelle Filotea
  • 7 oz fresh porcini mushrooms
  • 7 oz button mushrooms
  • 1 oz dried porcini mushrooms
  • 2 tbsp plain yogurt
  • parsley pesto to taste (substitute basil with parsley in your pesto recipe)
  • 1 clove garlic
  • ½ shallot
  • fine salt
  • black pepper
  • parsley stems
  • a pinch of nutmeg
  • extra virgin olive oil

For decoration: red radish and alfalfa sprouts


    Put the dried mushrooms to soak in a saucepan with warm water for 30 minutes.

    Gently wipe the mushrooms with a damp cloth, to remove excess soil. Then cut them into small chunks.

    Clean and trim the button mushrooms, and cut them into small cubes.

    Mince the shallot and sauté gently . Add the well-drained dried mushrooms, a clove of garlic, a few stalks of parsley and cook on a low heat for 7 minutes.

    Raise the heat and add the diced button mushrooms to the pan. Cook for 5 minutes, then add the chopped fresh porcini, lower the heat and cook for another 15 minutes. Now remove the garlic and parsley stems, season with salt and pepper and add a pinch of nutmeg.

    Pour the mixture into the bowl of a blender along with two tablespoons of natural yoghurt and some extra virgin olive oil and blitz until creamy.

    Cook the Pappardelle in plenty of boiling salted water for 4 minutes, drain the pasta and toss it in the freshly prepared creamy mushroom sauce.


    Curl a nest of pappardelle with the mushroom sauce in the center of the plate and decorate the edges with drops of parsley pesto. To give a fresh note and touch of color to the dish you can add some alfalfa and red radish sprouts.


    Recipe and photo by Daniela Dal Ben through her blog Daniela & Diocleziano


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