Pappardelle Pasta with Portobello Mushroom Ragu
If you’re a fan of hearty and earthy flavors, then this Pappardelle Pasta with Portobello Mushroom Ragu is an absolute must-try. This dish combines the rich, meaty texture of portobello mushrooms with the silky smoothness of pappardelle pasta, making it a perfect vegetarian option that doesn’t skimp on taste or satisfaction. Let’s dive into how to bring this mouth-watering dish to your table.
Ingredients
- For the Ragu:
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
- 3 (350 g) portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
- 1 garlic clove, finely sliced
- 2 teaspoons finely chopped fresh rosemary leaves
- ½ teaspoon crushed red pepper
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon balsamic vinegar
- 2 tablespoons (30 g) unsalted butter
- Pasta:
- 8 ounces (225 g) pappardelle pasta, fresh or dried
- To Finish:
- Kosher salt, to taste
- 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese, for shaving on top
Instructions
- Start the Ragu:
- Heat the olive oil in a large skillet over medium heat.
- Add the shallots and a pinch of salt, cooking until the shallots are softened but not browned.
- Cook the Mushrooms:
- Add the portobello mushrooms to the skillet and cook until they begin to color. Season with ½ teaspoon of salt, continuing to cook until the mushrooms are tender and their liquid has evaporated.
- Prepare the Pasta:
- While the mushrooms cook, bring a large pot of salted water to a boil.
- Add the pappardelle pasta and cook until al dente. Before draining, reserve ¾ cup of the pasta water.
- Finish the Ragu:
- Stir garlic, rosemary, red pepper, tomato paste, and vinegar into the mushrooms.
- Add butter and ½ cup of the reserved pasta water, stirring to form a cohesive sauce.
- Combine Pasta and Ragu:
- Toss the cooked pasta in the sauce, adding more reserved pasta water if the mixture seems dry. Adjust seasoning to taste.
- Serve:
- Serve the pasta hot, topped with shaved Parmigiano Reggiano cheese.
Cooking Details
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories: 520 kcal per serving
- Servings: 4
This Pappardelle Pasta with Portobello Mushroom Ragu not only provides a fulfilling meal but also offers a delightful experience with its blend of rustic flavors. It’s perfect for a cozy dinner or when you need a dish that impresses with its simplicity and depth of flavor. Enjoy the melding of mushrooms, herbs, and cheese in a dish that’s as comforting as it is delicious!
Pappardelle Pasta with Portobello Mushroom Ragu
- Total Time: 35 minutes
- Yield: 4 1x
Description
Imagine a dish that not only satisfies your taste buds but also your soul. That’s what our Pappardelle Pasta with Portobello Mushroom Ragu offers. This dish combines the earthy depth of portobello mushrooms with the silky texture of pappardelle pasta, making each forkful a testament to the beauty of simple, hearty Italian cooking.
Ingredients
3 tablespoons (45 ml) extra-virgin olive oil
2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
Kosher salt
3 (350 g) portobello mushroom caps (10 –12 ounces), 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
½ teaspoon crushed red pepper
2 tablespoons (30 g) tomato paste
1 teaspoon balsamic vinegar
2 tablespoons (30 g) unsalted butter
1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese
Instructions
Heat olive oil in a large skillet over medium heat. Add shallots and a pinch of salt; cook until shallots are softened but not browned.
Add mushrooms and cook until they begin to color. Season with ½ teaspoon salt, continue cooking until tender and liquid evaporates.
Meanwhile, boil pasta in salted water until al dente. Reserve ¾ cup pasta water before draining.
Stir garlic, rosemary, red pepper, tomato paste, vinegar, and butter into mushrooms. Add ½ cup reserved pasta water, stirring to form a sauce.
Toss pasta in the sauce, adding more reserved water if dry. Season to taste.
Serve with shaved Parmigiano cheese on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 520