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Hand-Cut Pappardelle Pasta with Mushrooms & Thyme

Hand-Cut Pappardelle Pasta with Mushrooms & Thyme

Prep: 35 min
Cook: 15 min
Total: 50 min
Servings: 4

These extra-wide noodles, the pappardelle, are homemade, hand-cut, and cooked fresh. We then coat the noodles in a savory, comforting sauce made from olive oil, mushrooms, and fresh thyme.

Author Realizing Fitness
by Realizing Fitness
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Pappardelle Pasta in Mushroom Sauce (4 Servings)
Needed Kitchenware: Large food processor, dough roller, cooking pot, cooking pan
Pappardelle Pasta
  • 3 cups (plus extra) '00 pizza and pasta flour (I used Anita's Organic)
  • 1 cup hot water (or as needed)
Mushroom Sauce
  • 4 tbsp extra virgin olive oil
  • 4-6 cloves garlic, minced
  • 400g mushrooms, sliced
  • fresh thyme
  • salt and pepper⁣, to taste
  • 4 tbsp vegan parmesan
Recipe Directions


  • ⁣⁣In a food processor, combine the flour and hot water, adding the water slowly through the spout.
  • ⁣⁣After a few minutes, the mixture will form a dough ball. Remove from food processor and knead for a few minutes.
  • ⁣⁣Flatten dough slightly, cut into four sections, and cover with a dry towel. Allow to rest for 15 minutes.
  • ⁣⁣Sprinkle large working surface with extra flour and roll dough into sheets (as thinly as you can).
  • ⁣⁣Once dough sheets have been rolled, cut to your desired width. For this dish, I went with pappardelle, but do as you please!⁣ Also, if you have one, feel free to use a pasta maker.
  • ⁣⁣Cook pasta for 2-3 minutes in a large pot of boiling, salted water until al dente.
  • ⁣⁣Sauté the garlic and mushrooms in the olive oil until mushrooms soften. Sprinkle with fresh thyme, salt, and pepper.
  • ⁣⁣Once done, toss cooked pasta in the mushroom sauce immediately. Sprinkle with vegan parmesan, garnish with more thyme, and serve hot. ⁣Enjoy!⁣

'00 flour is a specific type of flour. If you cannot find '00 flour, you can substitute for bread flour or all-purpose flour. The substitution will be noticeable to the texture and taste of the pasta so '00 is recommended to use.

A large food processor is recommended since it makes the recipe easier to do and a large food processor has enough room to create a dough ball. If you do not have a large food processor, doing steps 1-2 by hand in a large mixing bowl is just fine!

Recipe nutrition

Nutritional Information

Yield: Pappardelle Pasta in Mushroom Sauce
Servings: 4
Information per serving:
Energy: 528.9 kcal
Carbohydrate: 72.3 g
Protein: 12.4 g
Fiber: 2.8 g
Sugar: 3.5 g
Fat: 18.9 g
Monounsaturated Fat: 12.8 g
Polyunsatured Fat: 2 g
Omega-3: 0.1 g
Omega-6: 1.9 g
Saturated Fat: 3.2 g
Trans Fat: 0 g
Cholesterol: 0.3 mg
Choline: 18.2 mg 4% DV
Folate: 17.5 µg 4% DV
A: 2.1 IU 0% DV
B1: 0.1 mg 8% DV
B2: 0.4 mg 37% DV
B3: 3.6 mg 26% DV
B5: 1.5 mg 31% DV
B6: 0.1 mg 11% DV
B12: 0 mg 2% DV
C: 4.3 mg 6% DV
D: 7 IU 1% DV
E: 2.5 mg 17% DV
K: 11.6 µg 13% DV
Calcium: 14.8 mg 1% DV
Copper: 0.3 mg 38% DV
Iron: 0.8 mg 5% DV
Magnesium: 12 mg 4% DV
Manganese: 0.2 mg 10% DV
Phosphorus: 92.3 mg 13% DV
Potassium: 342.8 mg 7% DV
Selenium: 9.8 µg 18% DV
Sodium: 665.5 mg 44% DV
Zinc: 0.6 mg 7% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

homemade pappardelle pasta served in a savory mushrooms and thyme sauce

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