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Portobello Mushroom Pappardelle

Delicious Portobello Mushroom Pappardelle in Just 30 Minutes

This Portobello Mushroom Pappardelle transforms humble ingredients into a spectacular vegetarian ragu, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 tablespoons extra-virgin olive oil substitute with avocado oil if desired
  • 1 medium shallot diced; use yellow onions as an alternative
  • 1/2 teaspoon kosher salt adjust according to dietary needs
  • 3 caps portobello mushrooms sliced; can replace with cremini mushrooms
  • 3 cloves garlic minced; fresh is recommended
  • 1 tablespoon fresh rosemary chopped; dried rosemary can be used, reduce quantity
  • 1/2 teaspoon crushed red pepper omit for a milder dish or substitute with black pepper
  • 1 tablespoon balsamic vinegar red wine vinegar is a suitable substitute
  • 1/2 cup reserved pasta water to be added later
For the Pasta
  • 8 ounces pappardelle pasta can substitute with fettuccine or tagliatelle
  • 2 tablespoons tomato paste or use crushed tomatoes if needed
For the Finish
  • 1 cup Parmigiano Reggiano or Parmesan cheese nutritional yeast for a vegan option

Equipment

  • large skillet
  • large pot

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat the olive oil over medium heat. Add the diced shallot and a pinch of kosher salt. Sauté for 3-5 minutes until translucent.
  2. Incorporate the sliced portobello mushrooms into the skillet, and cook for 5-7 minutes until golden. Season with an additional ½ teaspoon of kosher salt.
  3. Bring a large pot of salted water to a rolling boil. Add pappardelle pasta and cook until al dente, about 8-10 minutes. Reserve ¾ cup of pasta water before draining.
  4. Reduce heat to low and add tomato paste, minced garlic, chopped rosemary, crushed red pepper, and balsamic vinegar to the skillet. Add reserved pasta water and simmer for 3-4 minutes.
  5. Add drained pappardelle to the mushroom ragu and toss gently. Adjust sauce thickness with more pasta water if necessary.
  6. Plate the dish and shave Parmigiano Reggiano on top. Optionally, add cracked black pepper before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 3mg

Notes

Always reserve some pasta water before draining; it's essential for achieving the perfect sauce consistency. Be mindful not to overcook the mushrooms for the best texture.

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