Can I make this lighter?

Yes. Use half-and-half or a lighter milk instead of heavy cream, and swap burrata for low-moisture mozzarella. It won’t be as decadent, but still satisfying.

Is this dish vegetarian?

If you use vegetable broth instead of beef broth, it’s fully vegetarian. The richness from the mushrooms and burrata keeps it hearty.

Chop the aromatics and measure ingredients in advance. Cook the mushrooms and sauce up to the point before adding cream; cool and refrigerate. Reheat, finish with cream, then toss with freshly cooked pasta.

Which mushrooms are best?

Cremini are my go-to for earthiness and texture. White buttons work; portobellos bring meatier bite. Mix them for variety.

My sauce separated—help!

If the sauce splits, whisk in a small bit of warm pasta water or a teaspoon of mustard to re-emulsify. Keeping the heat low helps prevent separation.

Creamy Mushroom Pasta with Burrata — Simple Burrata Recipe for Perfect Pasta

Ingredients

Scale

10 oz cremini mushrooms, sliced (pre-washed packs from the store work great)
1–2 balls burrata
16 oz pappardelle (or another wide, flat pasta)
4 Tbsp unsalted butter
2 shallots, finely chopped
5 garlic cloves, minced
4 sprigs fresh thyme (or ¼ tsp dried thyme)
2 cups beef broth (or use chicken/vegetable broth)
2/3 cup heavy cream (substitute half-and-half or whole milk for a lighter dish)
Salt and freshly ground black pepper, to taste
Truffle oil or finishing salt (optional)

Instructions

Heat a large skillet over medium heat and add the butter. Let it cook until it turns a golden-brown and smells nutty — that’s your browned-butter base.
Toss in the sliced mushrooms and sauté. Keep stirring occasionally until the mushrooms release their moisture and the pan dries, about 7–9 minutes. You want a little caramelization on them.
Add the chopped shallots, garlic, and thyme leaves to the skillet. Cook for about 1–2 minutes until fragrant.
Pour in the beef broth and bring the mixture to a simmer. Let the liquid reduce by roughly half, which should take around 10–14 minutes. This concentrates the flavor—season lightly if needed.
Stir the heavy cream into the reduced broth and simmer again until the sauce thickens and reduces by half, about another 10–12 minutes. Taste and adjust salt and pepper; cream mutes saltiness, so you’ll likely want a bit more than you expect.
Meanwhile, cook the pappardelle in a big pot of boiling, well-salted water according to package directions. Before draining, scoop out and save 1 cup of the starchy pasta water.
Remove the mushrooms from the skillet and keep them warm. Drain the pasta and add it directly into the cream sauce over low heat. Toss well so the noodles are evenly coated. Add reserved pasta water, a little at a time, until you reach a silky sauce that clings to the pasta.
Transfer the coated pasta to serving plates or a large platter. Tear open the burrata and place it atop the pasta so the creamy center spills over.
Spoon the mushrooms over and around the burrata. Finish with a light drizzle of truffle oil or a sprinkle of finishing salt if you like, and scatter extra thyme leaves for color.
Serve immediately and enjoy.

Notes

Notes & swaps: Use vegetable broth to make this fully vegetarian. Substitute mozzarella for burrata if you prefer a firmer cheese. If reheating leftovers, warm gently on the stove with a splash of broth to loosen the sauce.