This pasta recipe is all about the mushrooms and the SAUCE. This sauce is so simple, but has the best flavor. You only need a few ingredients to make it, but it will taste like you are eating at a fancy restaurant. Pappardelle is the perfect pasta for this recipe because the sauce coats all the noodles and you get a nice amount of sauce with each bite.
I definitely recommend sticking with Portobellos here. They hold up nicely and contribute a lot of the flavor of the sauce. Make sure they are nice and clean before using. The sauce has a small amount of balsamic vinegar in it, and you want to use a good one. I recommend an aged balsamic because they are sweeter and more mellow, which is what you want for this sauce. I used both rosemary and thyme here but you can just use one if you have a preference.
Fresh pasta would be amazing for this recipe, but I used dried and it was still really fantastic. Serve this dish with some bread or veggies, and top with plenty of grated parm when serving.
Pappardelle with Portobello Mushroom Sauce
Ingredients
- 3 tbsp oil
- 2 shallots peeled and thinly sliced
- salt and pepper
- 3-6 portobello mushroom caps depending on the size, cleaned and sliced into 1 inch pieces
- 8 oz pappardelle pasta cooked according to directions
- 4 garlic cloves thinly sliced
- 1/2 tsp dried or fresh rosemary chopped
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes
- 2 tbsp tomato paste
- 1 tbsp aged balsamic vinegar
- 2 tbsp butter
- grated parm
Instructions
- Start cooking the pasta while you make the sauce. Make sure to reserve a cup of pasta water for the sauce if you drain it before the sauce is done.
- Add 2 tbsp oil to a skillet over medium high heat. When really hot, add the mushroom and a pinch of salt and cook until the mushrooms release their liquid and brown. Don't stir them too much so they have a chance to brown up. Once browned, reduce the heat to medium and add the other tbsp oil and the garlic and shallots.
- Cook for a minute, stirring so the garlic doesn't burn. Add in the herbs, red pepper flakes and pepper. Add 1/2 cup of the reserved pasta water to the pan along with the butter, tomato paste and vinegar. Stir well and add more pasta water if needed until you have a sauce that will stick to the pasta. Taste and adjust the seasoning. Add the pasta and toss well and cook for another 30 seconds. If it is too dry add a bit more of the water.
- Plate the pasta and top with some chopped parsley and grated parmesan.