# What You'll Need:
→ Pasta
01 - 12 ounces pappardelle pasta
→ Mushrooms & Aromatics
02 - 1.5 pounds mixed mushrooms (cremini, shiitake, button), sliced
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
→ Sauce
08 - 1/2 cup dry white wine, optional
09 - 2 cups vegetable broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese, plus additional for serving
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Fresh thyme sprigs
14 - Extra Parmesan cheese for serving
# Directions:
01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, approximately 3 minutes.
02 - Add sliced mushrooms and sauté until they release their moisture and begin to brown, 6 to 8 minutes.
03 - Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
04 - Pour in white wine if using, scraping up browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
05 - Add pappardelle, vegetable broth, and a generous pinch of salt. Stir to combine, ensuring pasta is mostly submerged.
06 - Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed, 10 to 12 minutes.
07 - Pour in heavy cream and Parmesan cheese. Stir thoroughly and cook for 2 to 3 minutes until sauce thickens and coats the pasta. Adjust seasoning with salt and pepper.
08 - Serve immediately while hot, garnished with extra Parmesan cheese and fresh thyme sprigs.
