Pappardelle Pasta with Rosemary Portobello Mushroom Sauce
Juni 15, 2019
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A quick and easy vegetarian pasta recipe — pappardelle with portobello mushrooms and rosemary.
A meaty portobello mushroom sauce combined with ribbons of pappardelle pasta make this a very satisfying plate, and you can make it on the fly.
The sauce is much like a traditional ragu or Italian meat sauce, except it’s meatless.
Portobello mushrooms have abundant earthy, woodsy flavors that match up perfectly with piney, aromatic fresh rosemary.
A meaty portobello mushroom sauce combined with ribbons of pappardelle pasta make this a very satisfying plate, and you can make it on the fly.
The sauce is much like a traditional ragu or Italian meat sauce, except it’s meatless.
Portobello mushrooms have abundant earthy, woodsy flavors that match up perfectly with piney, aromatic fresh rosemary.
INGREDIENTS
3 tablespoons extra-virgin olive oil
2 shallots, halved lengthwise and thinly sliced
Kosher salt
3 portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
8 ounces pappardelle pasta, fresh or dried
1 garlic clove, finely sliced
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon red chili flakes
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
2 tablespoons unsalted butter
A hunk of Parmigiano Reggiano or parmesan cheese
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 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
Full instructions recipe visit:https://familystylefood.com