Categories: Pasta
Ingredients
- 8.8 oz. package dried pappardelle
- 1 tbsp. olive oil
- 1 1/2 lbs. sliced mushrooms, such as cremini and/or shiitake
- 2 garlic cloves, minced
- 8 oz. sour cream
- 2 tbsp. flour
- 1 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 cup vegetable broth
- Snipped fresh parsley
Directions
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Cook pasta as directed; drain. Cover and keep warm.
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In an extra-large skillet, heat olive oil over medium-high heat. Add mushrooms and garlic; cook for 5-8 minutes or until mushrooms are tender, stirring occasionally. Remove mushrooms with a slotted spoon; cover to keep warm.
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For sauce, in a small bowl, combine sour cream, flour, paprika, and pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley.