Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts

  • Serves

    serves 4-6


By Farideh Sadeghin

Published on March 24, 2015

Inspired by the ricotta and honey toasts I often make myself for breakfast, this pasta dish is one of those one-bowl dinners that's simple to put together but tastes wonderfully layered and complex. A mix of sautéed mushrooms, toasted walnuts, ricotta, thyme, honey, and pappardelle, it needs only a green salad on the side. I love tossing the entire dish with honey, but if you don't like sweet with your savory, just give it a little drizzle when serving or skip it entirely. Farideh Sadeghin, test kitchen director


  • 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
  • 12 cup toasted walnut pieces
  • Honey, for drizzling (optional)


Step 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. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving 1⁄2 cup water; add pasta, water, half the ricotta, the walnuts, salt, and pepper to skillet and toss to combine. Transfer to a serving platter and garnish with remaining ricotta and thyme. Drizzle with honey, if you like.

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