Portobello Mushroom Pappardelle Recipe
This Portobello Mushroom Pappardelle is a rich and flavorful pasta dish featuring tender portobello mushrooms sautéed with shallots, garlic, and fresh rosemary, finished with a luscious tomato and butter sauce, and topped with freshly shaved Parmigiano Reggiano cheese. Perfect for a comforting vegetarian meal that’s both hearty and elegant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Sauce
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
- Kosher salt, to taste
- 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
Toppings
- 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese, for shaving
Instructions
- Sauté Shallots: Heat the olive oil in a large skillet over medium heat. Add the halved and thinly sliced shallots along with a pinch of kosher salt. Cook, stirring frequently, until the shallots soften and become translucent but do not brown, about 3-4 minutes.
- Cook Mushrooms: Add the sliced portobello mushrooms to the skillet. Cook for a few minutes until they start to brown and release moisture. Stir occasionally and add ½ teaspoon kosher salt. Continue cooking until the mushrooms are tender and their liquid has evaporated, about 8-10 minutes.
- Boil Pasta: While the mushrooms cook, bring a large pot of water to a boil. Add 2 tablespoons kosher salt to the boiling water. Cook the pappardelle pasta until al dente according to package instructions, usually 4-6 minutes for fresh pasta or 10-12 minutes for dried. Reserve ¾ cup of the pasta water before draining.
- Make Sauce: To the mushroom mixture, add the sliced garlic, finely chopped rosemary, crushed red pepper, tomato paste, balsamic vinegar, and unsalted butter. Pour in ½ cup of the reserved pasta water and stir over medium heat until the sauce thickens and becomes glossy.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Toss gently with tongs to evenly coat the pasta with the sauce. Add more reserved pasta water as needed to achieve the desired sauce consistency. Adjust seasoning with salt to taste.
- Serve: Using a vegetable peeler, shave curls of Parmigiano Reggiano cheese over the pasta just before serving. Serve immediately while warm.
Notes
- Leftover pasta and sauce can be refrigerated and kept for up to 3 days.
- This sauce is designed to coat up to 8 ounces of pasta. For larger servings or if cooking 1 pound of pasta, increase shallots to 3, add 1-2 additional portobello mushrooms, and double the tomato paste, balsamic vinegar, and butter. Use up to 1 cup of reserved pasta water as needed for consistency.
Keywords: Portobello mushroom pasta, Pappardelle recipe, vegetarian Italian pasta, mushroom sauce, easy pasta dinner
