Pappardelle Alfredo with Lobster Mushrooms

Pappardelle is definitely my favorite pasta of all time (although fazzoletti is a very close second) and I’m always looking for an opportunity to use it. Last week, I took a few lobster mushrooms from the bag of goodies, chopped it up, and made this creamy bowl of deliciousness for dinner:

Lobster mushrooms creamy sauce pappardelle = YESSSSS.

P.S. Did you know that lobster mushrooms aren’t really mushrooms? Click here if you dare…

For 2-3 servings

½ lb. pappardelle
2 tbsp. salted butter, melted
2 clove garlic, minced
¼ tsp. red chili pepper flakes
½ lb. lobster mushroom, chopped*
2 tbsp. all-purpose flour
1 c. whole milk
¼ c. grated Parmesan
1 tbsp. minced parsley
Additional salt and freshly ground black pepper, if desired

Prepare pasta according to package/recipe directions, about 8-10 minutes depending on width for dried pasta and about 3 minutes for fresh pasta. Reserve ½ cup of the pasta water before draining.

Meanwhile, heat butter in a large skillet over medium heat.

Add garlic, red chili pepper flakes, and mushrooms to the skillet; cook until mushrooms are tender, about 5 minutes. Quickly stir in the flour and then slowly add milk to the skillet while continuously stirring. Stir until thick and creamy, about 3-4 minutes. Add the pasta, cheese, and parsley. Add pasta water by the tablespoon if necessary so the sauce will not get too thick.

Transfer cooked pasta to the skillet. Stir gently to coat pasta with the sauce; season with additional salt and freshly ground black pepper, if desired.

Remove from heat and serve immediately.

*You can substitute with real lobster meat.

More lobster mushroom recipes:

Braised Lobster Mushroom With Wild Spinach & Wheatberries from Forager Chef
Chanterelle and Lobster Mushroom Soup from Salt Fat Whiskey
Vegan Lobster Bisque from Vegan Belle

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