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mushroom pappardelle pasta

Heavenly Mushroom Pappardelle Pasta for Quick Comfort Meals

Enjoy a delightful mushroom pappardelle pasta that comes together in just 30 minutes, perfect for a comforting, delicious dinner.
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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 depth; substitute with another oil if necessary.
  • 2 medium shallots Provide a sweet, mild onion flavor; yellow onions can work as a substitute.
  • 1 teaspoon kosher salt Enhances all flavors in the dish; adjust with regular salt to your preference.
  • 8 ounces portobello mushroom caps The star of the sauce, providing a meaty texture; try cremini or button mushrooms if desired.
  • 2 cloves garlic Infuses the dish with aromatic flavor.
  • 1 tablespoon fresh rosemary Offers a lovely piney aroma; dried rosemary can be used in a pinch.
  • 1 teaspoon crushed red pepper Introduces delightful heat; adjust or omit for milder taste.
  • 2 tablespoons tomato paste Enriches the sauce with deep tomato flavor.
  • 1 tablespoon balsamic vinegar Balances acidity and sweetness in the sauce.
  • 1/2 cup reserved pasta water Utilize this liquid to help perfect the sauce texture later.
  • 2 tablespoons unsalted butter Adds creaminess; use vegan butter or omit for a dairy-free option.
For Serving
  • 12 ounces pappardelle pasta The hearty base that captures all the sauce's goodness.
  • 1/4 cup Parmigiano Reggiano or Parmesan cheese A finishing touch that adds umami flavor; nutritional yeast is a dairy-free alternative.

Equipment

  • Large skillet
  • Large pot
  • Tongs

Method
 

Step-by-Step Instructions
  1. Heat the oil: Begin by heating 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add 2 chopped shallots and a pinch of kosher salt. Sauté for about 3-4 minutes until softened and translucent.
  2. Cook the mushrooms: Add 8 ounces of sliced portobello mushroom caps to the skillet and increase the heat to medium-high. Sauté for about 5-7 minutes until golden brown.
  3. Boil the pasta: Cook 12 ounces of pappardelle pasta according to package instructions in a pot of salted boiling water until al dente, about 8-10 minutes. Reserve a cup of pasta water, drain and set aside.
  4. Build the sauce: Reduce heat, add 2 minced garlic cloves, 1 tablespoon of fresh rosemary, and a pinch of crushed red pepper. Stir in 2 tablespoons of tomato paste and 1 tablespoon of balsamic vinegar, and then add ½ cup of reserved pasta water. Let bubble for 3-4 minutes.
  5. Combine pasta and sauce: Add the drained pappardelle to the skillet and toss to coat with the sauce using tongs for about 2 minutes.
  6. Serve and garnish: Adjust seasoning to taste, serve immediately, garnished with freshly shaved Parmigiano Reggiano or Parmesan cheese.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 70gProtein: 12gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 8IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

Leftover mushroom pappardelle pasta keeps well in the fridge for up to 3 days. When reheating, add a splash of water to maintain its creamy sauce.

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