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–+ servings
Portobello Mushroom Pappardelle

Savory Portobello Mushroom Pappardelle Ready in 30 Minutes

A quick and hearty vegetarian delight featuring rich portobello mushrooms and luscious pappardelle noodles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons extra-virgin olive oil can substitute with avocado oil
  • 2 medium shallots can replace with yellow onions if unavailable
  • to taste teaspoon kosher salt
  • 4 caps portobello mushroom caps can substitute with cremini mushrooms
  • 2 tablespoons tomato paste crushed tomatoes can be used if cooking time is increased
  • 3 cloves garlic minced, fresh garlic recommended
  • 2 tablespoons fresh rosemary leaves can substitute with thyme or Italian seasoning
  • 1 tablespoon balsamic vinegar red wine vinegar can be a substitute
  • a pinch teaspoon crushed red pepper adjust according to spice preference
  • 2 tablespoons unsalted butter replace with olive oil for dairy-free option
For Serving
  • to taste grams Parmigiano Reggiano or Parmesan cheese nutritional yeast can be used for dairy-free
  • 12 ounces pappardelle pasta can substitute with tagliatelle or fettuccine

Equipment

  • large skillet
  • pot for boiling pasta

Method
 

Cooking Steps
  1. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 2 finely chopped shallots and a pinch of kosher salt. Sauté for about 3-4 minutes until translucent.
  2. Add 4 sliced portobello mushroom caps to the skillet and sauté for 5-7 minutes until nicely browned.
  3. Bring a large pot of salted water to a boil. Add 12 ounces of pappardelle pasta and cook according to package instructions, usually about 8-10 minutes. Reserve ¾ cup pasta water before draining.
  4. Reduce the skillet heat to low and mix in 2 tablespoons of tomato paste, 3 minced garlic cloves, 2 tablespoons of fresh rosemary, 1 tablespoon of balsamic vinegar, and crushed red pepper. Stir for 2 minutes.
  5. Add the drained pappardelle to the skillet and toss to coat in the sauce. Cook for an additional 1-2 minutes on low heat, adding reserved pasta water as needed.
  6. Stir in 1 tablespoon of unsalted butter until melted. Serve hot, garnished with cheese or nutritional yeast.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

For a delicious twist, try adding spinach or substituting different mushrooms.

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