Project Description

2 bowls of papperdelle pasta with mushrooms and cheese

2 bowls of papperdelle pasta with mushrooms and cheese

We recently partnered with Mantry to offer our smooth-as-silk pappardelle noodles to their hungry, food-savvy customers. The recipe they created is full of flavor, but simple enough to throw together on a busy evening. We use “simple” as a major compliment over here. Our whole wheat pasta is rich and nutty – it just doesn’t need much more than a hint of garlic and a glug of peppery olive oil.

Mantry’s original recipe calls for roasted garlic-infused olive oil. If you don’t have that on hand, here’s a trick: heat a good amount of olive oil over medium-high heat (don’t let it smoke!), toss in slices of garlic, tilt the pan so that the garlic and oil pools up on the side of the pan as you hold it over the heat. Let the garlic sizzle lightly in the oil for about 30 seconds, until they’re just starting to turn a light gold. Turn the heat down and continue with your recipe.

Garlic & Mushroom Pappardelle

Recipe adapted from
Serves 4.


Cooking Instructions

  1. Heat olive oil over medium-high heat. Add the garlic slices and tilt the pan so that the garlic gently sizzles in the pooled up olive oil for 30 seconds. Add the mushrooms, cook for 4-5 minutes until softened and slightly browned at the edges. Season with salt and pepper, stir in the thyme, and set aside.
  2. Cook the pasta in generously salted water. Drain and preserve 1/4 cup of pasta water. Return the pasta to the pot with the 1/4 cup of warm pasta water and grated pecorino, stir to coat the noodles. Toss in the mushrooms and top with parsley, a drizzle of olive oil, and more pecorino. Serve immediately!