Portobello Mushroom Pappardelle Recipe
This Portobello Mushroom Pappardelle is a rich and flavorful pasta dish featuring tender portobello mushrooms sautéed with shallots, garlic, rosemary, and red pepper flakes, all brought together with a buttery tomato paste sauce and finished with shaved Parmigiano cheese. Perfect for a comforting weeknight meal or an elegant dinner, this recipe balances earthy mushrooms with aromatic herbs and a touch of balsamic vinegar for depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Produce
- 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
- 3 portobello mushroom caps, sliced into 1-inch pieces (10–12 ounces)
- 1 garlic clove, finely sliced
- 2 teaspoons finely chopped fresh rosemary leaves
Pantry
- 3 tablespoons extra-virgin olive oil
- Kosher salt, to taste and for pasta water
- ½ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
- 8 ounces pappardelle pasta, fresh or dried
Dairy
- 2 tablespoons unsalted butter
- Parmigiano Reggiano or Parmesan cheese, for shaving
Instructions
- Sauté the shallots: Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced shallots and a pinch of kosher salt. Stir frequently and cook until the shallots soften but do not brown, about 3-5 minutes.
- Cook the mushrooms: Add the 1-inch sliced portobello mushrooms to the skillet. Cook for several minutes until they develop some color, then season with ½ teaspoon kosher salt. Continue to cook, stirring occasionally, until the mushrooms are tender and their liquid has evaporated, about 7-10 minutes.
- Boil the pasta: While cooking the mushrooms, bring a large pot of water to a boil. Add 2 tablespoons kosher salt and the pappardelle pasta. Cook until al dente according to package directions, usually 7-9 minutes for dried pasta or less for fresh. Reserve ¾ cup of the pasta cooking water before draining the pasta.
- Make the sauce: To the mushroom mixture, add the sliced garlic, finely chopped rosemary, crushed red pepper, tomato paste, balsamic vinegar, and unsalted butter. Pour in ½ cup of the reserved pasta water and stir over medium heat until the sauce is well combined and slightly thickened.
- Toss pasta with sauce: Add the drained pasta to the skillet with the mushroom sauce. Toss gently using tongs to coat the pasta evenly. Add more reserved pasta water a tablespoon at a time if the sauce seems too dry. Taste and adjust seasoning with salt if needed.
- Serve with cheese: Using a vegetable peeler, shave curls of Parmigiano Reggiano or Parmesan cheese over the plated pasta. Serve immediately while hot.
Notes
- Fresh pappardelle cooks faster than dried, so adjust boiling time accordingly.
- If you prefer a spicier dish, increase the crushed red pepper quantity.
- Using a good quality extra-virgin olive oil enhances the flavor.
- You can substitute cremini or shiitake mushrooms if portobellos are unavailable.
- Make sure to reserve pasta water to loosen the sauce perfectly for coating the noodles.
- For a vegan version, omit butter and cheese or use vegan alternatives.
Keywords: Portobello Mushroom Pappardelle, Mushroom Pasta, Vegetarian Italian Pasta, Easy Mushroom Pasta, Pappardelle Recipe
