Pappardelle with Wild Mushrooms

A combination of exotic mushrooms enriches this satisfying winter entrée. To make it a truly vegetarian meal, use vegetable broth in place of chicken broth. Bring the water to a boil for the pasta while you sauté the mushrooms and finish the sauce. If you can't find pappardelle, try using tagliatelle or even egg fettuccine noodles.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 336
Caloriesfromfat 31 %
Fat 11.5 g
Satfat 6.3 g
Monofat 3.5 g
Polyfat 0.6 g
Protein 15.3 g
Carbohydrate 44.1 g
Fiber 2 g
Cholesterol 33 mg
Iron 2.2 mg
Sodium 383 mg
Calcium 189 mg


2 teaspoons olive oil
1/2 cup finely chopped onion
1/2 cup diced shallots (about 2)
2 garlic cloves, minced
1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1 (8-ounce) package cremini mushrooms, sliced
1/2 cup dry white wine
1 teaspoon chopped fresh oregano
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
1/2 cup fat-free, less-sodium chicken broth
1 1/2 cups (6 ounces) shredded fontina cheese
12 ounces uncooked pappardelle (wide ribbon pasta)
Chopped fresh parsley (optional)


Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and garlic to pan; sauté 3 minutes or until tender. Add mushrooms; sauté 5 minutes or until mushrooms are tender. Add wine, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.

Melt butter in a large saucepan over medium-high heat. Add flour to pan; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm.

Cook pasta according to package directions, omitting salt and fat. Place 3/4 cup pasta in each of 8 shallow bowls. Top each serving with 1/2 cup mushroom mixture. Garnish with parsley, if desired. Serve immediately.

Melissa Williams,

Cooking Light

November 2007
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