Description
Hearty and autumnal Portobello Mushroom Pappardelle with fresh rosemary, garlic, and a flavorful tomato-butter sauce. Served with shaved Parmigiano, this Italian pasta dish is perfect for cozy dinners.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium shallots, halved lengthwise and thinly sliced
- Kosher salt, to taste
- 3 portobello mushroom caps (350 g / 10–12 oz), 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
- 1/2 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
- 2 tablespoons unsalted butter
- 50 g Parmigiano Reggiano or Parmesan cheese, for shaving
Instructions
- Heat oil and shallots in a large skillet over medium heat. Add a pinch of salt and cook until shallots are softened, not browned.
- Add mushrooms and cook until they take on some color. Sprinkle with 1/2 teaspoon salt, cook until tender and liquid evaporates.
- Meanwhile, cook pasta in boiling salted water until al dente. Reserve 3/4 cup pasta water and drain.
- Add garlic, rosemary, crushed red pepper, tomato paste, balsamic vinegar, and butter to the mushrooms. Stir in 1/2 cup pasta water to create sauce.
- Add pasta to skillet and toss to coat, adding more pasta water if needed. Taste and adjust seasoning.
- Shave Parmigiano cheese over pasta and serve warm.
Notes
- Any leftover pasta and sauce will keep up to 3 days refrigerated.
- Sauce is for up to 8 ounces of pasta. For 1 pound, increase shallots and mushrooms, double tomato paste, vinegar, and butter, and add up to 1 cup pasta water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian