Print

Portobello Mushroom Pappardelle Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

A savory and comforting Portobello Mushroom Pappardelle recipe featuring tender sautéed mushrooms, aromatic shallots, and fresh rosemary, all tossed with wide pappardelle pasta in a rich, flavorful tomato-butter sauce and finished with shaved Parmigiano Reggiano cheese.

Ingredients

Scale

For the Mushroom Sauce

  • 3 tablespoons extra-virgin olive oil
  • 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
  • Kosher salt, to taste (divided)
  • 3 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 tomato paste
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons unsalted butter

For the Pasta

  • 8 ounces pappardelle pasta (fresh or dried)

To Garnish

  • 1 chunk Parmigiano Reggiano or Parmesan cheese, for shaving

Instructions

  1. Sauté Shallots: Heat the olive oil in a large skillet over medium heat. Add the sliced shallots and a pinch of kosher salt, cooking while stirring frequently until the shallots are softened but not browned, about 3-5 minutes.
  2. Cook Mushrooms: Add the sliced portobello mushrooms to the skillet. Cook them for a few minutes until they start to brown and develop color. Stir in ½ teaspoon kosher salt, continue cooking until the mushrooms are tender and their liquid has evaporated, about 7-8 minutes.
  3. Boil Pasta: Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pappardelle pasta according to the package directions until al dente (usually 4-6 minutes for fresh and 10-12 minutes for dried). Reserve ¾ cup of the pasta cooking water, then drain the pasta.
  4. Make Sauce: To the cooked mushrooms, add the garlic, rosemary, crushed red pepper, tomato paste, balsamic vinegar, and butter. Stir in ½ cup of the reserved pasta water and cook over medium heat until the sauce thickens and becomes glossy and saucy, about 2-3 minutes.
  5. Toss Pasta and Finish: Add the cooked pappardelle into the skillet with the sauce. Toss gently with tongs to coat the pasta evenly. Add additional pasta water as needed to loosen the sauce to your desired consistency. Taste and adjust seasoning with salt if necessary.
  6. Serve: Using a vegetable peeler, shave curls of Parmigiano Reggiano cheese over the top of the pasta just before serving for added flavor and garnish.

Notes

  • Use fresh rosemary for vibrant flavor, but dried rosemary can be substituted if fresh is unavailable (use half the amount).
  • Reserve pasta water to help bind the sauce and pasta for a silky texture.
  • If you prefer a spicier dish, increase the crushed red pepper slightly according to taste.
  • For a vegan version, substitute butter with olive oil and omit the cheese.
  • This dish pairs wonderfully with a crisp green salad and a glass of light red wine.

Keywords: Portobello mushroom, pappardelle pasta, mushroom pasta, Italian vegetarian pasta, rosemary pasta, easy mushroom recipe

Find it online: https://nataliereeve.com/portobello-mushroom-pappardelle-recipe/