Gluten Free Pappardelle with Mushrooms
Wide, silky ribbons of pappardelle tossed with golden-seared mushrooms and a glossy, wine-laced sauce — this is the kind of pasta dinner that feels genuinely restaurant-worthy on a weeknight. A generous pound and a half of cremini and shiitake mushrooms get cooked in batches over high heat until deeply browned, building the savory, earthy backbone that makes the whole dish sing. Shallots, garlic, dry white wine, and chicken broth come together in the same pan, picking up every bit of flavor left behind from the mushrooms, while fresh thyme adds a subtle herbal lift. The trick of reserving pasta cooking water before draining is what ties everything together — stirred in gradually, it helps the butter and Parmesan melt into a sauce that clings to every noodle rather than pooling at the bottom of the bowl. Wheat-free pasta can sometimes feel like a compromise, but wide pappardelle holds up beautifully here, especially when cooked to that just-tender, slightly resistant bite the instructions call for. Finished with finely grated Parmesan and optional fresh parsley, this comes together in one skillet and serves four people well.
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Learn more →Ingredients
4 servings
- 12 oz gluten free pappardelle
- 1 tbsp kosher salt, for pasta water
- 3 tbsp olive oil, divided
- 1 lb cremini mushrooms, thinly sliced
- 6 oz shiitake mushrooms, stems removed, caps thinly sliced
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- ½ cup dry white wine
- ½ cup chicken broth
- 1 tbsp fresh thyme leaves
- 2 tbsp unsalted butter
- ½ cup finely grated parmesan, plus more for serving
- salt and pepper, to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over high heat until shimmering. Add the cremini and shiitake mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Stir and continue cooking for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Transfer to a plate and set aside.
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