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Crunchy Pappardelle

A creamy pasta with mushrooms, broccoli, and toasted breadcrumbs.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Thyme and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,973 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Crunchy Pappardelle

Ingredients

Directions

Make the mushroom cream sauce

  1. Heat the oil in a large saucepan, then sauté the mushrooms, stirring occasionally, until they start taking on a little colour.

  2. Add the wine, bay leaf, thyme and sugar, bring to a boil and reduce the liquid by two-thirds.

  3. Add the cream and stir to mix.

  4. Taste and add plenty of salt and pepper.

  5. Keep warm.

Prepare the garnish and broccoli

  1. Mix together the lemon zest, garlic and parsley.

  2. In a hot pan, toast the breadcrumbs until golden, stirring occasionally.

  3. Remove and discard any leaves from the broccoli, then cut both stems and florets into 6cm-long pieces.

  4. If the stalks are on the thick side, cut them along the centre in half or into quarters.

  5. Blanch in boiling salted water for two minutes and drain.

Cook and serve

  1. Cook the pappardelle in plenty of boiling salted water.

  2. When the pasta is just ready, add the broccoli to the cream sauce to reheat.

  3. Drain the pasta, reserving some of the cooking liquid, and stir with the cream sauce.

  4. Add half of the parsley mix.

  5. If at this point the sauce seems a little dry, add some of the cooking liquid.

  6. Transfer the pasta to a serving bowl.

  7. Stir the rest of the parsley mix into the breadcrumbs, generously sprinkle this over the pappardelle, and serve immediately.

Nutrition, whole recipe (rough)

805Calories
20 gProtein
22 gFat
131 gCarbs
What these numbers assume: 15 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Broccoli1 cup chopped (156g)55
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Wine2 tbsp cooking wine (30ml)25
Mushroom1/2 cup sliced (35g)15
Lemonjuice of 1 lemon (48ml)12
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Garlic1 clove (3g)4
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Olive + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together4,948 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  5. Mushroom + thymetop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Button mushrooms
Browning in the hot oil builds savoury flavour and gives the sauce body and texture.
Double cream
Adds richness and fat, giving the sauce a smooth, silky coating texture.
White wine
Reduced by two-thirds, it concentrates acidity and aromatic flavour into the sauce.
Pappardelle
Wide pasta ribbons that hold the creamy sauce and broccoli well.
Tenderstem or sprouting broccoli
Adds a green, slightly bitter vegetable flavour and a firm bite to the dish.
Panko breadcrumbs
Toasting them to golden adds crisp browning and crunch as a topping.

The step that matters

Reducing the wine and liquid by two-thirds. Reducing concentrates flavour and evaporates water so the cream sauce thickens rather than tasting thin or watery once combined with the pasta.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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