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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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