Pappardelle ai Funghi Misti (Wild Mushroom Pappardelle)
Wide silky ribbons of fresh pasta in a garlicky, thyme scented mixed mushroom sauce with no cream needed.
Made with Soffritto and Fresh egg pasta dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelMedium
- Costabout £1.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the fresh egg pasta dough (see the base recipe), rest it and roll it to about 1.5 mm. Cut into ribbons about 2 cm wide, dust with semolina and nest loosely.
- 2
Heat 2 tablespoons of the oil in a very large frying pan over a high heat. Fry the mushrooms in two batches for 6 to 8 minutes each, without stirring too often, until deep golden. Set aside.
7 min - 3
Lower the heat, add the last tablespoon of oil and your ready made soffritto (see the base recipe). Fry for 3 minutes, then add the garlic, thyme and tomato purée and cook for 1 minute more.
4 min - 4
Return the mushrooms to the pan, pour in the stock and simmer for 5 minutes until syrupy and saucy. Season with salt and pepper and the lemon juice.
5 min - 5
Cook the pappardelle in plenty of boiling salted water for 2 to 3 minutes, until tender with a little bite. Reserve a mug of the water, then drain.
2 min 30 s - 6
Toss the pasta through the mushrooms over a low heat with a splash of the pasta water for 1 minute, until the sauce clings to the ribbons. Stir in the parsley and serve.
Tips
- Do not crowd the pan. Mushrooms release water, and if they steam rather than fry they turn grey and rubbery instead of golden.
- Salt the mushrooms only once they are browned. Early salt pulls out water and slows the browning.
- A mix of mushrooms gives depth. Add 15 g of soaked dried porcini and their strained soaking liquid in place of some of the stock for a richer sauce.
Storing and freezing
Keep the sauce in the fridge for up to 3 days and reheat until steaming hot. Cook fresh pasta on the day, as cooked pasta goes gluey. Freeze the sauce alone for up to 3 months.
Questions
Is this dairy free?
Yes. There is no butter, cream or cheese in the dish, and fresh egg pasta is dairy free. It does contain egg and wheat gluten, so it is not suitable for coeliacs or egg allergy.
Can I use dried pappardelle?
Yes. Use 300 g dried egg pappardelle and cook to the packet instructions. Fresh gives silkier ribbons that hold the sauce better.
Can I add a finishing cheese?
Yes. A little grated vegetarian hard cheese stirred through at the end is lovely, though it means the dish is no longer dairy free.
More made with soffritto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.