Pappardelle with Broccolini and Crunchy Gremolata | Vanilla And Bean

Pappardelle with Broccolini and Crunchy Gremolata

Rich and creamy pappardelle pair with blanched broccolini, sautéed mushrooms and is finished with a crunchy, lemony gremolata. A rich meal for your next special occasion.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 496kcal
Author Vanilla And Bean


For the Gremolata:

  • 3 Tbs Panko Bread Crumbs
  • 1 tsp Lemon Zest
  • 1 Clove Large of Garlic microplaned
  • 3 Tbs Fresh Parsley chopped

For the Sauce:

  • 3 Tbs Extra Virgin Olive Oil
  • 4 1/2 C Cremini Mushrooms destemmed and sliced (I used 2 6-oz packages)
  • 1/2 C White Wine
  • 1 Bayleaf
  • 3 leaves Sprigs of Thyme destemmed, chopped (about 1-1 1/2 tsp)
  • 1/2 tsp Granulated Sugar
  • 3/4 C Heavy Cream
  • 1/8 tsp Sea Salt
  • 1/4 tsp Ground Pepper
  • 1/2 Lemon juiced

For the Pasta and Broccolini:

  • 6 oz Dried Pappardelle
  • 2-3 C Reserved Pasta Water
  • 1 in Bunch of Broccolini cut on the bias 1" pieces (8 oz)

For Garnish:

  • 1/2 Lemon sliced thin or cut into wedges


For the Gremolata:

  • Preheat oven to 350F. Toast the Panko Bread Crumbs for 7 minutes or until golden.
  • Once the breadcrumbs are cool, toss with the lemon zest, garlic and parsley. Set aside.

For the Sauce:

  • In large 3 1/2-quart sauté pan, gently heat the olive oil. Add the mushrooms and cook until they start taking on a darker color, about 6 minutes, stir only occasionally to get a good sear on them. Add wine, thyme, bayleaf, sugar and bring to a boil. Reduce heat to a low simmer until reduced by 2/3, about 9 minutes. Remove bayleaf and discard. Add salt, pepper and cream. Stir. Remove from heat.Taste to see if seasoning needs adjusting. Place lid on sauce to keep warm.

For the Pasta and Broccolini:

  • Fill a large sauce pot 3/4 full of water and bring to a boil for the pasta. Cook the pappardelle according to package directions (mine took about 11 minutes). Drain over a large spouted bowl or measuring cup, reserving the pasta water.
  • Fill a small sauce pot 1/2 full of water and bring to a simmer. Place the broccolini in the simmering water and blanche for two minutes. Strain and run cold tap water over the broccolini to stop it from cooking further. Set aside.

To Assemble:

  • Place sauce on low heat to reheat. To the sauce, add the pasta. Toss well assessing how much pasta water to add. I add about 1/2 cup at a time and toss gently after each addition. Keep adding pasta water until desired consistency. (I usually add about 2-3 C of pasta water)
  • Add the broccolini and lemon juice and toss to gently reheat.
  • Taste for seasoning adjustment, adding a few grinds of pepper if needed.

Plate-up and finish:

  • Plate the pasta, finishing each serving with a good sprinkle of the crunchy gremolata. Serve with a wedge of lemon for squeezing.


Adapted from Ottolonghi's Plenty.


Calories: 496kcal | Carbohydrates: 45g | Protein: 11g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 169mg | Potassium: 589mg | Fiber: 3g | Sugar: 4g | Vitamin A: 958IU | Vitamin C: 21mg | Calcium: 93mg | Iron: 2mg