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Portobello Mushroom Pappardelle

Savory Portobello Mushroom Pappardelle in 30 Minutes

Discover how to make Portobello Mushroom Pappardelle, a flavorful vegetarian dish ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons extra-virgin olive oil Adds richness and flavor; a neutral oil can substitute if needed.
  • 2 medium shallots Provides sweetness and depth; yellow onions work well as an alternative.
  • to taste kosher salt Enhances overall flavor; adjust based on your dietary needs.
  • 4 caps portobello mushrooms The star of this dish, delivering a meaty texture and umami punch; cremini or button mushrooms can be used as substitutes.
  • 3 cloves garlic Elevates the dish with aromatic flavor; fresh garlic is preferred.
  • 1 tablespoon fresh rosemary leaves A fragrant addition; thyme can be swapped in for a different flavor profile.
  • 1 teaspoon crushed red pepper Introduces a touch of heat; omit for milder preferences.
  • 2 tablespoons tomato paste Contributes body and richness to the sauce; pureed roasted red peppers can be a tomato-free alternative.
  • 1 tablespoon balsamic vinegar Provides acidity and depth; red wine vinegar is a good substitute.
For the Pasta
  • 12 ounces pappardelle pasta The wide shape is perfect for holding the savory sauce; feel free to use fettuccine or another traditional pasta shape as a substitute.
For the Finish
  • 2 tablespoons unsalted butter Enriches the sauce’s texture; vegan butter or olive oil can be used for a dairy-free version.
  • to taste Parmigiano Reggiano or Parmesan cheese Adds a salty, nutty flavor when shaved on top; nutritional yeast is a great vegan option.

Equipment

  • Large skillet
  • large pot

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once the oil shimmers, add 2 diced medium shallots and sauté for about 3-4 minutes until they soften and become translucent.
  2. Add 4 sliced portobello mushroom caps to the skillet. Cook for approximately 5-7 minutes, stirring occasionally until the mushrooms have browned and released their juices. Season with a pinch of kosher salt.
  3. While the mushrooms cook, bring a large pot of salted water to a boil. Add 12 ounces of pappardelle pasta and cook according to package directions, usually about 8-10 minutes, until al dente.
  4. In the skillet with the cooked mushrooms, introduce 3 minced garlic cloves, 1 tablespoon of fresh rosemary leaves, and 1 teaspoon of crushed red pepper. Stir in 2 tablespoons of tomato paste and 1 tablespoon of balsamic vinegar. Cook for about 2-3 minutes until the sauce thickens.
  5. Add the drained pappardelle to the mushroom sauce, gently tossing to coat the pasta evenly. Pour in a few tablespoons of the reserved pasta water to help amalgamate the sauce.
  6. Remove the skillet from heat and stir in 2 tablespoons of unsalted butter, allowing it to melt and enrich the sauce. Serve immediately, topping each plate with freshly shaved Parmigiano Reggiano or nutritional yeast.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 3mgCalcium: 80mgIron: 2mg

Notes

Store any leftover pasta and sauce separately in the fridge for up to 3 days. For longer storage, freeze the sauce separately from the pasta for up to 2 months. Reheat gently on the stove with reserved pasta water.

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