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Portobello Mushroom Pappardelle

Portobello Mushroom Pappardelle

Delicious Portobello Mushroom Pappardelle with fresh rosemary and seasonal ingredients, perfect for autumn dining.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 394 kcal

Equipment

  • large skillet
  • large pot

Ingredients
  

Oil and Seasoning

  • 3 tablespoons extra-virgin olive oil
  • 2 medium shallots halved lengthwise and thinly sliced
  • Kosher salt to taste

Mushrooms and Pasta

  • 3 cups portobello mushroom caps sliced into 1-inch pieces
  • 8 ounces pappardelle pasta fresh or dried

Flavoring

  • 1 clove garlic finely sliced
  • 2 teaspoons fresh rosemary leaves finely chopped
  • ½ teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons unsalted butter
  • 1 chunk Parmigiano Reggiano or Parmesan cheese

Instructions
 

Cooking Instructions

  • Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
  • Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add ½ teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
  • Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente, according to the package directions. Scoop out and reserve ¾ cup of the pasta water, then drain the pasta.
  • Add the garlic, rosemary, red pepper, tomato paste, vinegar and butter to the mushrooms. Add ½ cup of the pasta water and stir over medium heat until the mixture becomes saucy.
  • Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.
  • Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve.

Notes

Any leftover pasta and sauce will keep up to 3 days in the refrigerator. The sauce coats up to 8 ounces of pasta. If larger servings are desired or cooking one pound of pasta, add one more shallot and 1-2 additional portobellos. Increase the sauce by doubling the tomato paste, balsamic vinegar and butter. Add up to 1 cup of the pasta water.

Nutrition

Serving: 1servingCalories: 394kcalCarbohydrates: 47gProtein: 10gFat: 19gSodium: 92mgFiber: 4gSugar: 5g
Keyword Autumn Recipe, Italian cuisine, Mushroom Recipe, pasta, Portobello Mushroom Pappardelle, quick dinner
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