Description
Portobello Mushroom Pappardelle is a rich, savory pasta dish made with tender portobello mushrooms, rosemary, garlic, and Parmesan in a silky pan sauce. This cozy vegetarian dinner feels restaurant-worthy but comes together easily in one skillet—perfect for busy weeknights or relaxed weekend meals.
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 2 medium shallots, halved lengthwise and thinly sliced
- Kosher salt
- 3 portobello mushroom caps (10–12 ounces), sliced into 1-inch pieces
- 8 ounces pappardelle pasta (fresh or dried)
- 1 garlic clove, finely sliced
- 2 teaspoons finely chopped fresh rosemary
- ½ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
- 2 tablespoons unsalted butter
- 1 chunk (about 50 g) Parmigiano Reggiano or Parmesan cheese, for shaving
Instructions
- Heat olive oil in a large skillet over medium heat. Add shallots and a pinch of salt. Cook, stirring often, until softened but not browned.
- Add sliced portobello mushrooms. Let them cook undisturbed for a few minutes to develop color, then stir and add ½ teaspoon salt. Continue cooking until mushrooms are tender and their liquid evaporates.
- Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons kosher salt and cook pappardelle until al dente according to package directions. Reserve ¾ cup pasta water before draining.
- To the mushroom mixture, add garlic, rosemary, crushed red pepper, tomato paste, balsamic vinegar, and butter. Stir to combine.
- Add ½ cup reserved pasta water and simmer over medium heat until the sauce becomes glossy and slightly thickened.
- Add drained pasta to the skillet. Toss gently with tongs until evenly coated, adding more pasta water as needed.
- Taste and adjust seasoning. Shave Parmesan over the top and serve immediately.
Notes
- For deeper flavor, allow mushrooms to brown slightly before stirring.
- If sauce thickens too much, add extra pasta water a tablespoon at a time.
- Fresh pappardelle cooks faster than dried—watch closely.
- Dried rosemary may be substituted (use ½ teaspoon).
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 25 mg