Name: Pappardelle Pasta With Rosemary Portobello Mushroom Sauce Recipe
Total time: 30 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side.

How to make Pappardelle Pasta With Rosemary Portobello Mushroom Sauce Recipe

Karen Tedesco

Crawler

Italian

<p>Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side.</p>

Vegetarian

Extra virgin olive oil

Shallots,  halved lengthwise and thinly sliced

Kosher salt

3 portobello mushroom caps,  sliced into

Pappardelle pasta,  fresh or dried

Garlic clove,  finely sliced

Finely chopped fresh rosemary leaves

Red chili flakes

Tomato paste

Balsamic vinegar

Unsalted butter

Chunk parmigiano reggiano or parmesan cheese

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.

step 1

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.

step 2

Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.

step 3

Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.

step 4

Shave curls of parmigiano cheese over the pasta with a vegetable peeler and serve.

step 5

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