Description
This Portobello Mushroom Pappardelle recipe combines earthy portobello mushrooms with flavorful shallots and fresh rosemary, tossed in a rich tomato and balsamic vinegar sauce. Finished with a sprinkle of Parmesan cheese, this dish is a hearty and satisfying meal.
Ingredients
Scale
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
- Kosher salt
- 3 (350 g) portobello mushroom caps (10 –12 ounces), sliced into 1-inch pieces
- 8 ounces (225 g) pappardelle pasta, fresh or dried
- 1 garlic clove, finely sliced
- 2 teaspoons finely chopped fresh rosemary leaves
- ½ teaspoon crushed red pepper
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon balsamic vinegar
- 2 tablespoons (30 g) unsalted butter
- 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese
Instructions
- Cook Shallots: Heat olive oil in a large skillet over medium heat. Add shallots, season with salt, and cook until softened.
- Add Mushrooms: Increase heat to medium-high, add portobello mushrooms, and cook until browned and tender.
- Cook Pasta: In a separate pot, cook pappardelle pasta according to package instructions.
- Make Sauce: Stir in garlic, rosemary, crushed red pepper, tomato paste, and balsamic vinegar into the mushroom mixture. Cook until fragrant.
- Combine: Toss cooked pasta with the mushroom sauce. Stir in butter until melted.
- Serve: Divide onto plates, top with grated Parmesan cheese, and serve hot.
Notes
- You can add spinach or cherry tomatoes for extra color and flavor.
- For a vegan option, substitute butter with plant-based butter or olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 20 mg