A simple and quick vegetarian pasta recipe pappardelle with portobello mushrooms and also fresh rosemary in warm bowls, with a glass of red wine onto the side.
A meaty portobello mushroom sauce together with pappardelle pasta make it an extremely pleasing plate. Portobello mushrooms possess rich earthy, woodsy flavors that match up perfectly with piney, aromatic fresh rosemary.
Thick ragu sauces such as this you’re best mates with pappardelle pasta, broad strands coil and curl easily round a fork, grabbing all of the juices and chunky pieces of sauce.
Tips for Portobello Mushroom:
- Wipe the mushrooms sofly with a towel. Do not soak them in warm water or they will become soggy.
- Pick firm-mushrooms with unbroken-caps.
- When the gills are wet or turning black, then scoop them out and drop before cooking and cutting.
- The bottom of the mushrooms or the gills, must to be tight, dry and light brown in colour.
Please, if you recreate this Pappardelle Pasta with Portobello Mushroom Ragu Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!
Try these Delicious Recipes options:
- Vegan Stuffed Acorn Squash
- Vegan Collard Greens
- Detox Moroccan Chickpea Glow Bowl
- Vegan Cabbage Rolls with Lentils and Brown Rice
- Vegan Zucchini Fritters With Red Lentils
- Delicious Vegetable Spaghetti
Pappardelle Pasta with Portobello Mushroom Sauce
- 3 portobello mushroom caps (10 -12 oz), sliced into 1-inch pieces
- 8 oz pappardelle-pasta fresh or dried
- 2 tbsp tomato-paste
- 1 tsp balsamic-vinegar
- 1 garlic clove finely sliced
- 2 tsp finely chopped fresh-rosemary leaves
- ½ tsp red-chili-flakes
- 2 shallots halved lengthwise and thinly sliced
- 2 tbsp unsalted-butter
- A hunk of parmigiano reggiano or parmesan-cheese
- 3 tbsp extra-virgin olive-oil
- Set the oil, shallots and a pinch of salt in a large-skillet over moderate heat. Then cook, stirring often or till the shallots are softened, but not browned.
- Add the mushrooms into the pan. Then cook the mushrooms for a couple minutes, till they take some color. Stir and add ½ tsp salt. Keep on cooking until the mushrooms become tender along with their liquid evaporates.
- Meanwhile, bring a large-pot of water to a boil and add 2 tbsp kosher-salt. Cook the pasta till al dente, stir and reserve ½ cup of the pasta water, then drain the pasta.
- Add the rosemary, garlic, chili, tomato paste, butter and vinegar into the mushrooms. Then add ⅓ cup of the pasta-water and stir over moderate heat or till the mixture saucy.
- Add the pasta into the pan & toss gently with tongs to coat with the sauce, adding more water if it appears too dry. Taste for seasoning.
- Serve and enjoy! Top with parmigiano-cheese over the pasta.