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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Growing up near Pasadena, CA, my creativity blossomed as I delved into the LA food scene, food styling, photography, and storytelling. Now, I curate content centered around food, beverage, and travel, while indulging in hobbies like thrifting. Italy holds a special place in my heart, where I found love and embarked on a new chapter in Bologna. Join me on this creative journey of food, travel, and love.