Quick & Savory Pappardelle Pasta with Portobello Mushroom Ragu Recipe

Pappardelle pasta weaves a culinary story of comfort and richness that converts ordinary ingredients into an extraordinary dining experience.

Robust portobello mushrooms create a hearty base that mimics traditional meat ragus with incredible depth and complexity.

Wild mushrooms bring earthy intensity to this vegetarian dish, promising layers of umami flavor that dance across your palate.

Italian cooking traditions inspire this elegant yet rustic recipe, celebrating simple ingredients and thoughtful preparation.

Hearty ribbons of wide pasta capture the deep, savory sauce in every delectable bite.

Seasonal vegetables and carefully selected herbs elevate this meal from basic to spectacular, offering a symphony of textures and tastes.

Home cooks can embrace this approachable recipe that feels simultaneously sophisticated and warmly familiar.

What Makes Pappardelle with Portobello Ragu Memorable

• Savor Umami-Rich Flavors: The combination of portobello mushrooms and tomato paste creates a deep, meaty flavor profile that delivers incredible taste without using actual meat.
• Master Quick Gourmet Cooking: This recipe transforms simple ingredients into an elegant dish in under 30 minutes, making restaurant-quality pasta easily achievable at home for busy food lovers.
• Enjoy Luxurious Texture Contrast: Silky pappardelle pasta meets a hearty, robust mushroom ragu, providing a beautiful balance between tender noodles and rich, chunky sauce that delights every bite.
• Celebrate Versatile Vegetarian Comfort: A plant-based meal that doesn't compromise on satisfaction, offering a warming, filling dish perfect for weeknight dinners or impressing dinner guests with minimal cooking skills required.

Pappardelle Mushroom Ragu Ingredient List

• Pappardelle Pasta: Wide, flat noodles that hold thick sauces well, traditional in Italian cuisine.

• Shallots, Portobello Mushrooms: Provide deep, earthy flavor and meaty texture to the ragu.
• Garlic: Adds sharp, aromatic base to enhance overall sauce complexity.
• Rosemary: Fresh herb that brings woody, pine-like undertones to the dish.

• Salt: Essential for seasoning and bringing out natural flavors.
• Red Pepper Flakes: Adds subtle heat and mild spiciness to the sauce.
• Tomato Paste: Concentrated tomato flavor that thickens and deepens sauce base.
• Red Wine Vinegar: Provides tangy brightness to balance rich mushroom flavors.
• Olive Oil: High-quality oil for sautéing and creating smooth sauce base.
• Butter: Adds richness and helps create silky sauce texture.

• Parmigiano Cheese: Sharp, salty cheese for finishing and adding depth to the dish.

Cook Pappardelle with Portobello Ragu This Way

Step 1: Prepare Aromatic Base

• Heat olive oil in a large skillet over medium heat
• Add shallots and sprinkle salt
• Sauté until shallots become translucent and soft without browning

Step 2: Cook Mushroom Medley

• Add portobello mushrooms to the skillet
• Cook mushrooms until they develop a golden color
• Season with additional salt
• Continue cooking until mushrooms become tender and release their moisture

Step 3: Boil Pasta Perfectly

• Fill a large pot with water
• Add salt to the water
• Bring water to a rolling boil
• Add pappardelle pasta
• Cook until pasta reaches al dente texture
• Reserve pasta water before draining

Step 4: Create Flavor-Packed Sauce

• Minced garlic
• Chopped rosemary
• Red pepper flakes
• Tomato paste
• Balsamic vinegar
• Butter

Add all ingredients to the mushroom mixture

• Stir thoroughly
• Pour in reserved pasta water
• Mix until sauce develops a smooth consistency

Step 5: Combine Pasta and Sauce

• Toss cooked pasta into the mushroom sauce
• Add extra reserved water if sauce seems dry
• Taste and adjust seasoning as needed

Step 6: Serve and Garnish

• Transfer pasta to serving plates
• Generously sprinkle freshly shaved Parmigiano cheese on top
• Serve immediately while hot

Ragu Tips for Big Pasta Flavor

• Select Fresh Mushrooms: Choose plump, firm portobello mushrooms without dark spots or sliminess for the best texture and flavor.
• Control Liquid Reduction: Cook mushrooms slowly to allow natural moisture to evaporate, concentrating their rich, earthy taste without making them soggy.
• Master Pasta Water Magic: Save pasta water before draining; its starchy quality helps create a silky, clingy sauce that perfectly coats each noodle.
• Balance Herb Intensity: Use fresh rosemary sparingly, as its strong flavor can overpower the delicate mushroom ragu if added too generously.
• Achieve Perfect Pasta Texture: Cook pappardelle just until al dente, ensuring a tender yet slightly firm bite that holds up beautifully against the hearty mushroom sauce.

Preserve and Warm Portobello Ragu Perfectly

• Refrigerate: Transfer pasta to an airtight container and store in the refrigerator for up to 3 days. Cool completely before sealing to prevent condensation.
• Reheat Gently: Warm in a skillet over medium-low heat, adding a splash of pasta water or olive oil to restore moisture and prevent sticking. Stir occasionally to distribute heat evenly.
• Avoid Microwave: Microwaving can make pasta tough and dry. If using, cover with a damp paper towel and heat in short 30-second intervals, stirring between each burst.

What Goes with Pappardelle and Mushroom Ragu

• Elevate with Wine Pairing: Match this hearty mushroom ragu with a medium-bodied red wine like Pinot Noir, which complements the earthy portobello flavors and cuts through the richness of the dish.
• Refresh with Side Salad: Create a crisp arugula salad with lemon vinaigrette to balance the pasta's deep, savory notes and add a bright, zesty contrast to the meal.
• Enhance with Crusty Bread: Serve a rustic Italian ciabatta or sourdough to soak up the delicious sauce, providing a perfect textural companion and additional flavor dimension to the pappardelle.
• Complete with Herbal Garnish: Sprinkle fresh chopped parsley or basil on top to add a light, aromatic element that lifts the deep umami flavors of the mushroom ragu.

Creative Variations for Mushroom Ragu Pasta

• Rustic Porcini Pasta: Replace portobello mushrooms with dried porcini mushrooms, rehydrated and chopped for an intense, earthy flavor profile.
• Mediterranean Herb Fusion: Incorporate fresh thyme and oregano instead of rosemary, adding kalamata olives for a Greek-inspired ragu.
• Spicy Truffle Mushroom Blend: Mix portobello with shiitake mushrooms, drizzle white truffle oil at serving, and increase red pepper flakes for extra heat.
• Vegan Protein Power: Substitute butter with olive oil, replace Parmigiano with nutritional yeast, and add crumbled plant-based sausage for additional protein and depth.

Pappardelle Pasta with Portobello Mushroom Ragu Recipe

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4.6 from 15 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Silky pappardelle pasta meets robust portobello mushroom ragu in this Italian-inspired comfort dish. Rich earthy flavors and tender pasta ribbons invite you to savor a hearty vegetarian meal that feels like a warm culinary embrace.

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Ingredients

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Main Ingredients:

• 8 ounces (225 g) pappardelle pasta, fresh or dried
• 3 (350 g) portobello mushroom caps (10–12 ounces), sliced into 1-inch pieces
• 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese

Aromatics and Seasonings:

• 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
• 1 garlic clove, finely sliced
• 2 teaspoons finely chopped fresh rosemary leaves
• ½ teaspoon crushed red pepper
• Kosher salt

Liquids and Fats:

• 3 tablespoons (45 ml) extra-virgin olive oil
• 2 tablespoons (30 g) tomato paste
• 1 teaspoon balsamic vinegar
• 2 tablespoons (30 g) unsalted butter

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Instructions

1. Warm a spacious skillet with olive oil over moderate temperature, introducing finely minced shallots and a delicate sprinkle of salt, gently coaxing them into a translucent, tender state without caramelization.
2. Incorporate robust portobello mushrooms into the skillet, allowing them to develop a rich, golden-brown complexion. Enhance with additional salt and continue cooking until mushrooms release their moisture and achieve a deeply concentrated texture.
3. Simultaneously, immerse pappardelle pasta in generously salted boiling water, monitoring until it reaches a perfect al dente consistency. Carefully extract and preserve three-quarters cup of starchy cooking liquid before draining.
4. Infuse the mushroom mixture with aromatic garlic, fragrant rosemary, vibrant red pepper flakes, concentrated tomato paste, tangy vinegar, and luxurious butter. Create a harmonious sauce by integrating half a cup of reserved pasta water, stirring until a silky, cohesive texture emerges.
5. Gently fold the freshly cooked pappardelle into the mushroom ragu, ensuring each ribbon is lavishly coated. Adjust sauce consistency by incorporating additional reserved water if needed, and fine-tune seasoning to personal preference.
6. Present the pasta adorned with delicate, feather-light shavings of aged Parmigiano cheese, creating a visually stunning and flavor-packed finale.

Notes

• Rich umami flavors burst from this vegetarian ragu, transforming ordinary portobello mushrooms into a luxurious, hearty pasta sauce.
• Slow-cooking shallots and mushrooms develops deep, complex tastes that make this dish incredibly satisfying without using meat.
• Reserve pasta water is crucial for creating a silky, clingy sauce that perfectly coats each wide pappardelle ribbon.
• Fresh rosemary and red pepper flakes provide vibrant, unexpected warmth and aromatic depth to the mushroom base.
• Butter and tomato paste create a glossy, rich coating that elevates simple ingredients into a restaurant-quality meal.
• Finishing with shaved Parmigiano adds a salty, nutty finish that complements the earthy mushroom sauce beautifully.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 30 mg