Last Updated on May 15, 2024

A traditional rustic Italian dish showcasing simple ingredients including gluten-free noodles tossed in a flavorful mushroom ragù sauce. This Gluten-Free Pappardelle with Wild Mushroom Ragù will be your new favorite meat-free, 30-minute weeknight meal!

Post updated: 4/26/24

This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!

Growing up in an Italian household pasta was a staple and we would often enjoy some form of pasta a couple of nights a week. That carried on with me into adulthood- pasta is just in my DNA, not to mention it’s super versatile and easy to prepare. You can imagine the devastation I felt when I needed to go gluten-free nearly 8 years ago, but I can honestly say that I am so grateful for the advancements in gluten-free pasta over the past five or so years.

I am really happy that I can still enjoy my childhood favorites like this Gluten-Free Pappardelle with Wild Mushroom Ragù and I am even more stoked to be partnering with Calphalon to share this family recipe with you here today!

Even though gluten-free pasta has come a long way, gluten-free noodles do cook differently than traditional wheat pasta- they tend to stick together more easily and you really have to watch how long you boil them so they don’t become super mushy. That’s where great cookware comes into play. I’ve partnered with Calphalon to celebrate their long heritage of making high quality cookware and my long heritage of making scrumptious pastas; I couldn’t think of a more fitting recipe than this Italian-dish made gluten-free and vegan for a fun, healthy, 30-minute weeknight meal.

The Cookware I Recommend

So let’s dive in, shall we? We’re starting this recipe with two of my favorite Calphalon pots: the Calphalon Premier™ Hard-Anodized Nonstick 8 qt Stock Pot for boiling the noodles and the 5 qt Calphalon Premier™ Hard-Anodized Nonstick Dutch Oven for making the wild mushroom ragù sauce. You could also use the Calphalon Premier™ Hard-Anodized Nonstick 12 inch Fry Pan for the sauce too. I just like to have lots of room to toss my noodles in the ragù- to really coat them well 😉

The Ingredients

Next, gather your ingredients… you only need 10 ingredients total. Mushrooms are simmered in a white wine sauce infused with garlic and onion, with a hint of parsley and thyme. I also like to add a splash of lemon juice for some zing and some vegetable broth to keep the pasta from sticking or drying out too much.

Lasagna Noodles. I have yet to find gluten-free pappardelle noodles, so for this pappardelle recipe we’re getting creative and using lasagna noodles that will be sliced into thicker pasta noodles to resemble pappardelle noodles! A little hack I discovered when I made my Olive Pesto Pasta recipe 🙂 Hey, we gotta work with what we got, right?! 😉

Olive oil. The olive oil is needed to sautee the onion and garlic in your skillet/dutch oven pan. You will need about 4 tablespoons of olive oil.

Onion. For this pasta recipe I am using sweet yellow onion- it’s my favorite kind of onion to use in pasta recipes.

Garlic. You will need 2 tablespoons of minced garlic for this pasta. You can mince your own using a garlic mincer, or you can buy pre-minced garlic (what I usually do to save time on recipe prep work).

Mushrooms. The wild mushroom ragù features a variety of mushrooms but you can also just use your favorite kind of mushroom.

Vegetable broth. This recipe calls for 1/2 cup of vegetable broth. The vegetable broth helps to keep the noodles from sticking and drying out, especially since we’re using gluten-free pasta.

Dry white wine. You will need 1 cup of dry white wine, such as chardonnay. You can omit this ingredient if you choose and just substitute with an additional cup of vegetable broth.

Lemon juice. Lemon juice adds just the right amount of zing to the white wine sauce.

Thyme. It is preferred that you use fresh thyme leaves, but in a pinch you can use dried thyme- equivalent to 2 tablespoons of fresh thyme.

Parsley. You will need 2 tablespoons of freshly minced parsley. Again, you can used partially dried parsley or dried parsley if you can’t find fresh parsley.

Salt & Pepper. To taste.

Vegan parmesan cheese (optional). I like to use my vegan parmesan cheese on everything, haha, so I just sprinkled some on top of the finished pappardelle dish.

How To Make Pappardelle with Wild Mushroom Ragù

Bring a pot of water to a boil. Add some oil to the water to help the noodles not stick together.

While you’re waiting for the water to boil, heat the oil in your nonstick dutch oven or large skillet over medium heat. Add the onion and garlic and let it simmer until the onions soften, about 5 minutes. Add a couple generous pinches of salt to the pot.

Place the lasagna noodles into the boiling water and cook according to package directions.

Add the mushrooms to the other pot with the onions and garlic and let them cook for another 5-7 minutes until they soften, stirring occasionally. Add the wine, vegetable broth and thyme and continue to cook while you prepare the noodles.

When the lasagna noodles are done, drain and rinse them and immediately slice them into 3/4-inch strips with a pizza cutter. You can choose to slice off the ruffled edges or leave them on. I got 3 strips per lasagna sheet.
**NOTE: you’re going to want to work fast as they stick and break apart as they cool. As you slice the noodles, add them to the pot with the mushroom ragu and toss to keep them from drying out/sticking together.

It was noticeable how much faster the water boiled to cook the lasagna noodles using the Calphalon Premier™ Hard-Anodized Nonstick 8 qt Stock Pot!

You’ll just let your sauce simmer, becoming very fragrant while you boil the noodles.

I feel confident using Calphalon Premier™ Hard-Anodized Nonstick Cookware because it’s 3-layer nonstick interior withstands my metal tongs when tossing the noodles in the ragù and its hard-anodized aluminum construction ensures quick, even heat distribution without hot spots. Other benefits: shatter-resistant glass lid, dishwasher safe (hello easy cleanup!), and oven safe up to 450°F, so you can easily go from stovetop to oven. And clean up is a breeze!

When all the noodles are added to the pot, add the lemon juice and parsley and toss, heating for an additional 2-3 minutes. Season with more salt & pepper if desired and serve topped with vegan parmesan cheese.

Basically, my traditional family pappardelle recipe got massively upgraded, and using Calphalon really helps cut down the time cooking this pasta dish making it a 30-minute meal! It’s a simple dish, but it’s so dang flavorful, just like I remembered.

I hope you enjoy this little taste of my family history! Let me know what you think about this yummy, simple Gluten-Free Pappardelle with Wild Mushroom Ragù down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this healthy dinner recipe! Tag me on Instagram, Facebook, or Pinterest if you make it!

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