Pappardelle Pasta With Rosemary Portobello Mushroom Sauce Recipe

Cooking Directions

• STEP 1.Cook the pappardelle pasta according to the package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the sliced portobello mushrooms and cook until they start to brown and release their juices.
• STEP 3.Add the minced garlic and fresh rosemary to the skillet and cook for another minute.
• STEP 4.Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld together.
• STEP 5.Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the sauce thickens slightly.
• STEP 6.Add the cooked pappardelle pasta to the skillet and toss to coat the noodles in the mushroom sauce.
• STEP 7.Serve the pasta hot, garnished with grated Parmesan cheese and a sprinkle of fresh rosemary.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to cook the pasta until al dente, as it will continue to cook slightly when tossed with the sauce.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Feel free to add other vegetables such as spinach or roasted red peppers to the sauce for extra flavor and texture.
• If the sauce becomes too thick, you can thin it out with a little pasta cooking water.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet over low heat, adding a splash of water or broth to prevent it from drying out.
• Serve the reheated pasta with a sprinkle of grated Parmesan cheese and a drizzle of olive oil for added flavor.