Many beef pasta recipes can feel heavy, but this creamy beef and mushroom pappardelle is different.
It’s rich without being overwhelming, packed with savory flavor, and ready in just 20 minutes. The tender pasta ribbons soak up a light yet creamy sauce made with broth, parmesan, and garlic, while ground beef and earthy mushrooms add depth and heartiness.
It’s the kind of weeknight meal that feels indulgent but comes together with minimal effort.
Why You’ll Love This Beef and Mushroom Pappardelle
This pasta dish is all about balance. The ground beef provides richness, while the mushrooms bring an earthy umami flavor that keeps the sauce grounded.
Garlic and spices elevate everything, and the parmesan melts into the broth to create a silky coating for every strand of pappardelle.
What makes it truly special is how quickly it comes together. From start to finish, you’re looking at only 20 minutes.
That means dinner on the table faster than ordering takeout, and you still get something hearty, wholesome, and packed with flavor.
It’s a perfect meal for busy evenings when you want something that feels gourmet but doesn’t demand hours in the kitchen.
Choosing the Right Pasta
Pappardelle is the ideal pasta for this dish. Its wide ribbons are perfect for clinging to creamy sauces, and they feel more substantial compared to spaghetti or linguine.
Each bite gives you a balance of pasta, beef, and mushroom in one forkful.
If you can’t find pappardelle, you can swap in tagliatelle or fettuccine. Both have a similar flat, wide shape that works well with the sauce.
Even egg noodles can step in if you need a quick substitute.
Short pastas like penne or rigatoni will also work, but they change the experience slightly. The sauce coats them differently, giving you more pockets of flavor instead of long, silky strands.
The Beef: Adding Flavor and Texture
Ground beef is what gives this recipe body and heartiness. When browned with garlic and spices, it develops a deep, savory flavor that anchors the dish.
Leaner beef works best here, as it won’t make the sauce greasy. If you’re using higher-fat ground beef, just drain off the excess before continuing.
You can also experiment with ground turkey or chicken for a lighter version, but beef offers the fullest flavor.
For something extra indulgent, small pieces of steak or roast beef can be folded in at the end.
Mushrooms: The Umami Hero
Mushrooms are what make this pasta so earthy and satisfying. They add a depth of flavor that balances perfectly with the beef.
Cremini or baby bella mushrooms are excellent choices because they have more richness than plain white button mushrooms.
Shiitakes bring a slightly smoky flavor, while oyster mushrooms add a delicate, nutty note.
Slice them evenly so they cook at the same rate. They don’t need long—just a few minutes sautéed in butter until golden and soft.
The Sauce: Light but Creamy
The sauce might surprise you. Instead of being heavy and cream-based, it starts with chicken broth. This gives it a lighter texture while still delivering flavor.
Parmesan is the key to transforming the broth into a silky, creamy sauce. It melts in, thickening the liquid slightly while coating the pasta beautifully.
Garlic ties everything together. Its aroma infuses the beef and mushrooms, and garlic powder at the end layers in extra depth.
A sprinkle of oregano adds a herbal note that brightens the dish without overpowering it.
Cooking the Pasta Perfectly
Cooking the pappardelle properly makes all the difference. Always salt your water generously—it should taste like the sea. This is the first layer of seasoning your pasta will get.
Boil until al dente, usually about 10 minutes, but always check the package instructions. Overcooked pasta won’t hold up well when tossed in the sauce.
Before draining, reserve a small cup of the pasta water. If the sauce feels too thick, a splash of this starchy water will loosen it while helping it cling to the noodles.
Step-by-Step Guide
Start by browning the ground beef with minced garlic, chili powder, onion powder, garlic salt, and pepper.
This creates a flavorful base right from the beginning. Once browned, drain off any excess fat and set aside.
In the same pan, melt butter and add the sliced mushrooms. Cook until they’re soft and lightly golden. Add the beef back in, combining everything together.
Pour in chicken broth and one cup of parmesan. Stir gently until the cheese melts into the broth, creating a light creamy sauce. Simmer for just a couple of minutes so the flavors meld.
Meanwhile, cook your pasta in salted boiling water. Once al dente, drain it and add straight into the beef and mushroom sauce. Toss until every ribbon is coated.
Finish with dried oregano, garlic powder, and a final handful of parmesan. Garnish with parsley before serving.
Tips for Extra Flavor
For a deeper richness, add a splash of Worcestershire sauce to the beef as it browns. It enhances the meaty flavor and gives the sauce more complexity.
If you want a creamier finish, stir in a couple of tablespoons of heavy cream at the end. This will thicken the sauce and make it even more luxurious.
Fresh herbs like thyme or rosemary can also be added while the mushrooms cook. They give the sauce a rustic, aromatic touch.
What to Serve with Beef and Mushroom Pappardelle
This dish is hearty enough to stand alone, but pairing it with the right side makes it even better. A crisp green salad with a light vinaigrette balances the richness of the pasta.
Garlic bread or focaccia is a natural match, perfect for soaking up any leftover sauce.
For something lighter, roasted vegetables like zucchini or bell peppers bring color and freshness to the plate.
If you’re in the mood for soup, a starter like tomato basil rice soup makes a comforting beginning.
Leftovers and Storage
This pasta keeps well, making it great for meal prep. Store leftovers in an airtight container in the refrigerator for up to three days.
When reheating, add a splash of broth or water to loosen the sauce. Warm gently on the stove or in the microwave until heated through.
The pasta won’t be as silky as when freshly cooked, but the flavors deepen over time, making the leftovers just as enjoyable.
Variations to Try
For a lighter version, swap the ground beef for ground chicken or turkey. It will still be flavorful but lower in fat.
If you love cheese, add extra parmesan or stir in some mozzarella at the end for a melty finish.
For a Mediterranean spin, toss in sun-dried tomatoes and spinach. They add brightness and freshness to balance the richness. You could also check out this creamy mushroom pasta for another variation.
Frequently Asked Questions
Can I use another type of pasta?
Yes, while pappardelle works best, fettuccine, tagliatelle, or even egg noodles are great substitutes. Short pastas like penne or rigatoni also work but change the texture of the dish.
Do I have to use ground beef?
Not at all. Ground turkey, chicken, or even lamb can work. Beef has the richest flavor, but the recipe adapts easily to other proteins.
Can I make this vegetarian?
Yes. Simply leave out the beef and double the mushrooms. You can also add lentils or chickpeas for more protein.
How can I make it spicier?
Increase the chili powder or add a pinch of red pepper flakes. Adjust to your preferred heat level.
Can I freeze leftovers?
It’s best enjoyed fresh, but you can freeze the beef and mushroom sauce separately. Cook fresh pasta when reheating for the best texture.
This creamy beef and mushroom pappardelle with garlic proves that gourmet flavors don’t need hours of effort.
It’s hearty, quick, and endlessly adaptable, making it a recipe worth keeping in your weeknight rotation.
Creamy Beef and Mushroom Pappardelle Pasta with Garlic
Ingredients
Method
- In a large pan, brown the ground beef with minced garlic, chili powder, onion powder, garlic salt, and black pepper over medium heat.
- Drain any excess fat and set the beef aside.
- In the same pan, melt the butter and sauté the sliced mushrooms until softened and lightly golden.
- Return the browned beef to the pan and stir to combine.
- Pour in the chicken broth and add one cup of grated parmesan cheese. Stir until the cheese melts and forms a light creamy sauce.
- Simmer the mixture for a few minutes to let the flavors meld.
- Cook the pappardelle pasta in salted boiling water until al dente, following the package instructions.
- Drain the pasta and add it directly to the beef and mushroom sauce. Toss to coat evenly.
- Add dried oregano and garlic powder, stirring to combine.
- Garnish with extra parmesan and chopped parsley before serving.
Notes
- Leaner ground beef is recommended to prevent greasy sauce.
- Reserve a small amount of pasta water to adjust sauce consistency if needed.
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