Dinner party impressive and mind bogglingly easy: now those are two qualities that rarely apply to the same dish.
But this deceptively delicious one-bowl pappardelle knocks it out of the park. It's as easy as 1-2-3: sautée the mushrooms and spices; cook the pasta; toss it all in a bowl and serve. It's a perfect dinner for a weeknight or date night.
Honey-Drizzled Pappardelle with Mushrooms, Ricotta, and Walnuts
Prep Time: 10 min. Cook Time: 15 min. Difficulty: Easy
Makes 4-6 servings
Recipe by Saveur
6 tbsp. unsalted butter
2 lb. mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces
1 tbsp. roughly chopped thyme, plus more for garnish
6 cloves garlic, peeled and smashed
Kosher salt and freshly ground black pepper, to taste
1 lb. pappardelle
1 cup ricotta
1⁄2 cup toasted walnut pieces
Honey, for drizzling (optional)
1. Melt butter in a 12” skillet over medium-high; working in batches, cook mushrooms, 1 tbsp. thyme, garlic, salt, and pepper until mushrooms are golden, 15 minutes. Meanwhile, bring a large saucepan of salted water to a boil.
2. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving 1⁄2 cup water; add pasta, water, half the ricotta, salt, and pepper to skillet and toss to combine.
3. Transfer to a serving platter and garnish with remaining ricotta and thyme. Drizzle with honey, if you like. Enjoy!