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Pappardelle Pasta in a Rosemary Portobello Mushroom Sauce

If you love Italian cuisine this Pappardelle pasta in a hearty Portobello mushroom and rosemary sauce is for you. Portobello mushrooms, a flavorful rosemary tomato sauce, and Pappardelle pasta it's delicious healthy meal, enjoy.
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Prep Time 8 minutes
Cook Time 18 minutes
Servings: 4
Course: Lunch, Main Course, Side Dish
Cuisine: American
Ingredients Method Video

Ingredients
  

  • 3-4 portobello mushroom caps 10-12 onces cut into 1in pieces
  • 3 Tbsp Olive Oil
  • 2 medium shallots sliced lengthwise and thinly sliced.
  • 8 oz box of Pappardelle cooked according to package directions
  • Kosher Salt
  • 2 tsp finely chopped Rosemary
  • 1 garlic clove thinly sliced
  • ½ tsp crushed red pepper flakes
  • 2 Tbsp tomato paste
  • 1 tsp Balsamic vinegar
  • 2 Tbsp unsalted butter
  • 1 chunk Parmigiano Reggiano or Parmesan cheese

Method
 

  1. Heat oil in a large cast iron skillet to medium heat.
  2. Add shallots and saute a couple minutes until softened but not quite browned.
  3. Add mushrooms and cook 2-3 minutes add a tsp of Kosher Salt and stir until mushrooms start to start to take on some color.
  4. All the while cook pasta according to package directions (save 3/4 cup of pasta water).
  5. Add garlic, Rosemary, crushed red pepper flakes, Balsamic vinegar, butter and tomato paste.
  6. Add 1/2 cup of pasta water and stir over medium heat until sauce thickens.
  7. Add pasta to the mix and remaining pasta water if needed. Combine well.
  8. Shave thin slithers of Parmigiano Reggiano cheese over pasta with a vegetable peeler.
    9. Serve with red wine if desired.

Video