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5 from 1 vote

Pappardelle Pasta with Portobello Mushroom Sauce

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Calories: 187kcal
Author: Kayla


  • 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
  • kosher-salt


  • 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.