Ingredients
- 250 g dried pappardelle pasta
- 3 Tbsp olive oil
- 1 onion, finely diced
- 200 g mushrooms, finely diced
- 2 1/2 Tbsp tomato paste
- 2 Tbsp Italian parsley stalks, finely diced
- 3 cloves garlic, crushed
- 1/4 tsp chili flakes (optional)
- 2–3 cups reserved pasta water
- 1 pack mushroom soup mix (32 g)
- 1/2 cup milk
- Handful fresh parsley, chopped
- 1/3 cup grated Parmesan
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions. Reserve 2–3 cups of pasta water, then drain and set aside.
- Heat olive oil in a large saucepan over medium heat. Add onion and mushrooms and cook for 5 minutes until softened and lightly browned.
- Stir in tomato paste, parsley stalks, garlic, and chili flakes. Cook for 2 minutes, stirring often.
- Pour in about 2 cups of the reserved pasta water. Add the mushroom soup mix and milk. Simmer until the sauce thickens and becomes glossy.
- Add the cooked pappardelle, chopped parsley, and Parmesan. Toss until the pasta is fully coated. Add more pasta water if needed to loosen the sauce.
- Season to taste with salt and pepper. Serve immediately with extra Parmesan and parsley.
Notes
- Add a splash of cream for extra richness.
- Rehydrated dried mushrooms deepen the umami flavor.
- Swap pappardelle for tagliatelle, fettuccine, or rigatoni.
- Increase chili flakes or add smoked paprika for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 20 mg
