"Garlic Shiitake Pappardelle with Fresh Arugula combines earthy shiitake mushrooms and aromatic garlic with the peppery bite of fresh arugula, all tossed in a light Parmesan sauce. This elegant yet simple pasta dish offers a perfect balance of rich, savory flavors and fresh, vibrant greens."
Garlic Shiitake Pappardelle with Fresh Arugula
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Recipe Description
Garlic Shiitake Pappardelle with Fresh Arugula is a flavorful, satisfying pasta dish that combines shiitake mushrooms’ rich, earthy taste with the brightness of fresh arugula. This dish is an excellent example of how simple ingredients can be transformed into a gourmet meal with a thoughtful balance of flavors.
Pappardelle – a wide, flat pasta – pairs perfectly with shiitake mushrooms in this recipe. The mushrooms are sautéed in extra virgin olive oil and butter until golden and tender, allowing their natural umami flavor to shine. The pappardelle with mushrooms and arugula combines these elements to highlight each ingredient’s unique characteristics while creating a harmonious, well-rounded dish.
The key to this shiitake mushroom pasta recipe is carefully preparing the mushrooms. As they cook, they release their rich, deep flavors, which are then enhanced by adding garlic. The garlic, minced and sautéed until just fragrant, adds an aromatic depth that complements the earthy mushrooms without overpowering them. This combination forms the backbone of the dish, giving it a savory, satisfying flavor profile.
To elevate the dish further, white wine vinegar is used to deglaze the pan, adding a subtle tang that cuts through the richness of the mushrooms and butter. The pappardelle is then tossed in this flavorful mixture and grated Parmesan cheese, which melts into the pasta, creating a creamy, silky texture. The combination of garlic and Parmesan pappardelle is a delightful blend of savory and tangy notes, with the cheese adding a nutty, salty finish that ties the dish together.Finally, fresh arugula is added to the pasta, providing a peppery contrast that brightens the dish. The arugula wilts slightly from the heat of the pasta, incorporating its fresh, peppery flavor throughout the dish. The Garlic Shiitake Pappardelle with Fresh Arugula is then garnished with additional Parmesan and freshly chopped parsley, adding a final touch of flavor and visual appeal.
Garlic Shiitake Pappardelle with Fresh Arugula is an elegant and approachable dish, making it perfect for any occasion. Whether enjoying a quiet dinner at home or serving guests, this pappardelle with mushrooms and arugula offers a delightful combination of flavors and textures. The rich, earthy mushrooms, the aromatic garlic, the nutty Parmesan, and the fresh, peppery arugula all come together in a dish that’s as satisfying as it is delicious. If you’re looking for a pasta recipe full of flavor and easy to prepare, this shiitake mushroom pasta recipe is an excellent choice.
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 12 ounces pappardelle pasta
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 6 cloves of minced garlic
- 1/2 pound stems removed and sliced shiitake mushrooms
- 2 tablespoons white wine vinegar
- 1/2 cup grated Parmesan cheese
- 2 cups fresh arugula
- to taste salt and ground black pepper
- for garnish freshly chopped parsley
Method
Step 1
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta and set aside.
Step 2
Sauté the Mushrooms: While the pasta is cooking, heat the extra virgin olive oil and butter in a large skillet over medium heat. Add the sliced shiitake mushrooms to the skillet and cook for about 4-5 minutes, stirring occasionally, until golden brown and tender. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Step 3
Deglaze the Pan: Add the white wine vinegar to the skillet, scraping up any brown bits from the bottom. Allow the vinegar to simmer for 1-2 minutes until it reduces slightly.
Step 4
Combine with Pasta and Arugula: Reduce the heat to low, then add the cooked pappardelle to the skillet with the mushrooms. Toss to coat the pasta evenly with the vegetable mixture. Stir in the grated Parmesan cheese, allowing it to melt slightly into the pasta. Gradually add some reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Fold in the fresh arugula, letting it wilt from the heat of the pasta.
Step 5
Serve: Divide the Garlic Shiitake Pappardelle with Arugula and Parmesan among serving plates. Garnish with freshly chopped parsley and additional grated Parmesan cheese.