Creamy Mushroom Pasta with Parmesan and Manchego | Williams Sonoma

Name: Creamy Mushroom Pasta with Parmesan and Manchego | Williams Sonoma
Ingredients: Kosher salt and freshly ground black pepper; 1 lb. (500 g) pappardelle egg pasta or other egg pasta; 2 Tbs. extra-virgin olive oil; 4 cups (12 oz./375 g) mixed mushrooms, roughly torn or sliced; 1 garlic clove, minced or grated; 2 Tbs. fresh thyme leaves; Red pepper flakes; 1/3 cup (3 fl. oz./80 ml) heavy cream; 1/2 cup (2 oz./60 g) grated Parmesan cheese; 1/2 cup (2 oz./60 g) grated Manchego cheese; <a href="https://www.williams-sonoma.com/recipe/chicken-piccata-with-sage-butter.html">Chicken Piccata with Sage Butter</a> for serving

www.williams-sonoma.com

Creamy Mushroom Pasta with Parmesan and Manchego When the weather turns cold, this comforting pasta dish will hit the spot.

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Ingredients

Kosher salt and freshly ground black pepper
1 lb. (500 g) pappardelle egg pasta or other egg pasta
2 Tbs. extra-virgin olive oil
4 cups (12 oz./375 g) mixed mushrooms, roughly torn or sliced
1 garlic clove, minced or grated
2 Tbs. fresh thyme leaves
Red pepper flakes&nbsp;
1/3 cup (3 fl. oz./80 ml) heavy cream
1/2 cup (2 oz./60 g) grated Parmesan cheese
1/2 cup (2 oz./60 g) grated Manchego cheese
<a href="https://www.williams-sonoma.com/recipe/chicken-piccata-with-sage-butter.html">Chicken Piccata with Sage Butter</a> for serving