Description
A rich and savory Portobello Mushroom Pappardelle recipe featuring tender sautéed mushrooms in a flavorful sauce of shallots, garlic, rosemary, tomato paste, and balsamic vinegar, perfectly tossed with wide ribbon pasta and topped with shaved Parmigiano Reggiano.
Ingredients
Sauce and Vegetables
- 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
Garnish
- 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese, shaved
Instructions
- Sauté Shallots: Heat the olive oil in a large skillet over medium heat. Add the sliced shallots and a pinch of kosher salt. Cook, stirring frequently, until the shallots are softened but not browned, about 3-5 minutes.
- Cook Mushrooms: Add the sliced portobello mushrooms to the skillet. Cook for a few minutes until they begin to brown and take on some color. Stir and add ½ teaspoon kosher salt. Continue cooking until the mushrooms are tender and their liquid has evaporated, about 7-10 minutes.
- Boil Pasta: While the mushrooms are cooking, bring a large pot of water to a boil. Add 2 tablespoons kosher salt. Cook the pappardelle pasta according to package directions until al dente, usually 4-6 minutes for fresh, or 8-10 minutes for dried pasta. Reserve ¾ cup of pasta cooking water, then drain the pasta.
- Make Sauce: To the skillet with mushrooms, add the sliced garlic, chopped rosemary, crushed red pepper, tomato paste, balsamic vinegar, and unsalted butter. Stir to combine. Pour in ½ cup of the reserved pasta water and stir over medium heat until the sauce is cohesive and slightly thickened, about 2-3 minutes.
- Toss Pasta: Add the drained pasta to the skillet and gently toss using tongs to coat the noodles fully with the sauce. Add more reserved pasta water as needed if the sauce is too thick or dry. Taste and adjust seasoning with salt if necessary.
- Serve: Using a vegetable peeler, shave curls of Parmigiano Reggiano cheese over the plated pasta and serve immediately for the best flavor and texture.
Notes
- Any leftover pasta and sauce will keep up to 3 days in the refrigerator.
- The sauce quantity is designed for 8 ounces of pasta. For larger servings or if cooking 1 pound of pasta, increase the shallots to 3 medium, the portobello mushrooms to 4-5 caps, and double tomato paste, balsamic vinegar, and butter.
- Add up to 1 cup of reserved pasta water when increasing the sauce quantity to achieve the desired consistency.
