October 10, 2018

Mushroom & Corn pappardelle – a pasta love affair recreated, Lark SB

FILED IN: Recipes, Savory

On my recent trip to Santa Barbara, I fell in love with a pasta at The Lark! The flavors that stood out to me was the creamy corn-focused sauce and the delicious mushrooms. I have definitely been thinking about this pasta since that dinner and told myself I would try to remake it soon. I decided to switch up the flavors a bit, to include sage instead! We got a delicious shipment of sage and chanterelle mushrooms last night, so I decided today was the day. I picked up some pappardelle pasta and Grana Padano cheese at a local Italian market & some corn at the grocery store, then headed home to whip this mushroom & corn pappardelle up! It ended up being super quick & easy!

Want to make your own fresh pasta? Check out this post!

Mushroom & Corn pappardelle Recipe

Servings: 4

Prep & Cooking Time: about 30 minutes


  • Salt (I used Pink Himalayan)
  • about 9 ounces pappardelle
  • 1 TBSP olive oil
  • 1 TBSP salted butter
  • about 10 large fresh sage leaves, torn
  • 6 oz mushrooms, roughly chopped (I used Chanterelle)
  • 2 large ears corn, shucked and kernels removed (about 2 cups kernels)
  • black pepper 
  • ½ cup grated Parmesan cheese
Mushroom & Corn pappardelle


  1. Bring a large pot of water to a boil (I used my electric kettle to boil the water quicker). My pasta called for 4 qt. Salt the water.
  2. Cook pasta to al dente according to the package directions. Drain, reserving 1/2 cup of pasta water.
  3. Meanwhile, heat 1 TBSP olive oil + 1 TBSP salted butter in large sauté pan over medium heat; add torn sage and a pinch of salt and cook for about a minute, until slightly fragrant.
  4. Add mushrooms, saute for 2 – 3 minutes.
  5. Add 1/2 cup of corn, saute for about 5 minutes.
  6. Transfer sage, mushroom & corn mixture from the pan onto a plate with a slotted spoon, leaving oil behind in pan.
  7. Add the rest of the corn (should be about 1.5 cups) to the pan; add 1/4 cup water. Simmer until corn is heated through and almost tender, 3 to 5 minutes. Season with salt & pepper.
  8. Transfer to blender or food processor & set pan aside, purée mixture until smooth. Add extra water 1 TBSP at a time if needed to thin, in order to get a thick but pourable texture. I ended up adding about 2 TBSP.
  9. Add sage, mushroom & corn mixture back into the pan over medium heat. Add corn purée. Stir together and warm through for about a minute. Add pasta and mix until combined. You can add pasta water to thicken the sauce (I added about 1/4 cup). Stir in grated Parmesan until combined, salt & pepper to taste! Enjoy!
Mushroom & Corn pappardelle

Looking for more pasta recipe inspiration?

Happy Cooking,



  1. […] The Lark was recommended separately by 6 different people, so obviously we had to go! Everything was delicious but our faves were the Brussels sprouts and pasta! I even recreated my own version of the pasta. […]

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Being born and raised in Los Angeles has given me a deep appreciation for its food scene and vibrant culture. However, my love extends beyond the borders of my hometown. Italy has captivated my heart with its rich history, breathtaking landscapes, and, of course, its delectable cuisine. Whether I'm immersing myself in the diverse expanse of LA or indulging in the enchanting flavors of Italy, both places hold a special place in my heart, constantly fueling my passion for new experiences, connections, and culinary adventures.