Categories: Pasta

Ingredients

• 8.8 oz. package dried pappardelle
• 1 tbsp. olive oil
• 1 1/2 lbs. sliced mushrooms, such as cremini and/or shiitake
• 2 garlic cloves, minced
• 8 oz. sour cream
• 2 tbsp. flour
• 1 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 cup vegetable broth
• Snipped fresh parsley

Directions

1. Cook pasta as directed; drain. Cover and keep warm.

2. In an extra-large skillet, heat olive oil over medium-high heat. Add mushrooms and garlic; cook for 5-8 minutes or until mushrooms are tender, stirring occasionally. Remove mushrooms with a slotted spoon; cover to keep warm.

3. For sauce, in a small bowl, combine sour cream, flour, paprika, and pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley.

Email to a friend | Print this recipe | Back