Pappardelle Pasta with Portobello Mushroom Ragu 🍝🍄
Are you ready for a culinary experience that’s rich in flavor yet simple to prepare? This Pappardelle Pasta with Portobello Mushroom Ragu is the perfect dish to elevate your dinner game. With hearty portobello mushrooms, fragrant rosemary, and a touch of balsamic vinegar, this pasta dish is an exquisite combination of earthy and savory notes. Let’s dive into the recipe!
Ingredients
- 3 tablespoons (45 ml) extra-virgin olive oil 🫒
- 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each) 🧅
- Kosher salt 🧂
- 3 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
1️⃣ Prepare the Shallots and Mushrooms:
Start by heating the olive oil in a large skillet over medium heat. Add the shallots along with a pinch of salt. Cook, stirring frequently, until the shallots soften without browning. This process should take a few minutes. Once the shallots are ready, add the sliced portobello mushrooms to the pan. Allow the mushrooms to cook until they develop some color, then stir and season with ½ teaspoon of salt. Continue cooking until the mushrooms are tender and their liquid has evaporated.
2️⃣ Cook the Pasta:
While the mushrooms are cooking, bring a large pot of water to a boil. Add 2 tablespoons of kosher salt to the water, then cook the pappardelle pasta according to the package instructions until it is al dente. Reserve ¾ cup of the pasta water before draining the pasta.
3️⃣ Create the Sauce:
To the skillet with the mushrooms, add the finely sliced garlic, chopped rosemary, crushed red pepper, tomato paste, balsamic vinegar, and butter. Pour in ½ cup of the reserved pasta water and stir the mixture over medium heat until it becomes saucy and well combined.
4️⃣ Combine and Serve:
Add the cooked pasta to the pan with the sauce. Use tongs to gently toss the pasta, ensuring it’s evenly coated with the flavorful mushroom ragu. If the sauce seems too dry, add a bit more of the reserved pasta water until the desired consistency is reached. Taste and adjust the seasoning as needed.
5️⃣ Garnish and Enjoy:
Using a vegetable peeler, shave curls of Parmigiano Reggiano over the pasta. Serve the dish hot, and savor the rich, earthy flavors of this comforting meal.
Recipe Notes
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
This Pappardelle Pasta with Portobello Mushroom Ragu is more than just a meal; it’s an experience. The earthy mushrooms and fragrant rosemary come together to create a dish that’s both hearty and elegant. Perfect for a cozy night in or an impressive dinner with friends, this recipe is sure to become a favorite in your culinary repertoire.
Bon appétit! 🍝🍄
Feel free to share your thoughts and experiences with this recipe in the comments below. Did you make any tweaks? I’d love to hear how it turned out!
Print
Pappardelle Pasta with Portobello Mushroom Ragu 🍝🍄
- Total Time: 45 minutes
- Yield: 4 1x
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
1️⃣ 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. 🧅🔥
2️⃣ Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add ½ teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates. 🍄🍳
3️⃣ Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente, according to the package directions. Scoop out and reserve ¾ cup of the pasta water, then drain the pasta. 🍝💦
4️⃣ Add the garlic, rosemary, red pepper, tomato paste, vinegar, and butter to the mushrooms. Add ½ cup of the pasta water and stir over medium heat until the mixture becomes saucy. 🧄🌿🌶️🍅🧈
5️⃣ 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. 🍝🍳
6️⃣ Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve. 🧀🍽️
- Prep Time: 15 minutes
- Cook Time: 30 minutes