Cheesy Mushroom Pappardelle

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

2 tablespoons unsalted butter

4 ounces deli ham or pancetta, diced

1 onion, chopped

2 cloves garlic, minced

Freshly ground pepper

12 ounces button mushrooms, sliced

2 tablespoons all-purpose flour

3 cups whole milk

1 8.8-ounce package pappardelle pasta

1/2 cup grated havarti cheese (about 2 ounces)

2 tablespoons chopped fresh parsley

6 tablespoons grated parmesan cheese (about 3 ounces)

Preheat the broiler. Bring a large pot of salted water to a boil.


  1. Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms; cook until tender, about 5 minutes. Add the flour and cook, stirring, until incorporated, 1 minute.
  2. Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat.
  3. Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
  4. Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining 3 tablespoons parmesan. Broil until bubbly, about 4 minutes.

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