Vegan Gluten Free Pappardelle with Mushrooms

Total time45 min

Prep time15 min

Cook time30 min

5.0

(29)

Vegan Gluten Free Pappardelle with Mushrooms

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp fresh thyme leaves
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup finely grated parmesan, plus more for serving
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
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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