Pappardelle with Portobello Mushroom Sauce Recipe
This Pappardelle with Portobello Mushrooms recipe features wide ribbon pasta tossed in a rich, savory sauce made from sautéed portobello mushrooms, shallots, garlic, tomato paste, and aromatic herbs. Enhanced with balsamic vinegar and chili flakes, finished with butter and freshly grated Parmigiano Reggiano, this dish offers a perfect balance of earthy, tangy, and cheesy flavors for a comforting yet elegant vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Mushroom Sauce
- 2 tablespoons olive oil
- 3 shallots, thinly sliced
- 4 large portobello mushrooms, sliced evenly
- 2 cloves garlic, thinly sliced
- 1 teaspoon fresh rosemary, finely chopped
- ¼ teaspoon red chili flakes
- 1 tablespoon tomato paste
- 1 tablespoon unsalted butter
- 1 tablespoon balsamic vinegar
- Salt, to taste (kosher salt preferred)
For the Pasta
- 8 ounces pappardelle pasta (fresh or dried)
- Water, for boiling
- Salt, for pasta water seasoning
For Serving
- Freshly grated Parmigiano Reggiano cheese, to taste
Instructions
- Sauté Shallots: Heat olive oil in a large skillet over medium heat. Add sliced shallots and a pinch of kosher salt. Cook, stirring frequently, for about 3 to 4 minutes until the shallots are soft and translucent, making sure they don’t brown.
- Cook the Mushrooms: Add the sliced portobello mushrooms to the skillet with the shallots. Let them cook without stirring for a few minutes to develop a golden brown color. Sprinkle with salt, stir, and continue to cook until the mushrooms are tender and their liquid has evaporated completely.
- Boil the Pasta: While the mushrooms cook, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook until al dente according to package instructions. Reserve about one cup of pasta water, then drain the pasta.
- Build the Sauce: To the skillet with mushrooms, add fresh rosemary, sliced garlic, red chili flakes, tomato paste, butter, and balsamic vinegar. Pour in reserved pasta water gradually while stirring over medium heat, allowing the sauce to become glossy and slightly thickened.
- Combine Pasta and Sauce: Add the cooked pappardelle pasta directly into the skillet. Gently toss with tongs to coat the pasta thoroughly in the mushroom sauce. If the sauce feels too dry, add more reserved pasta water a little at a time. Adjust seasoning with salt as needed.
- Serve: Divide the pasta among shallow bowls. Generously grate fresh Parmigiano Reggiano over the top. Serve immediately while warm and enjoy the rich, comforting flavors of this dish.
Notes
- Slice mushrooms evenly to ensure consistent cooking and browning.
- Use fresh rosemary for the best aromatic flavor.
- Reserve some pasta water as it helps bind the sauce to the pasta.
- Opt for high-quality pasta, ideally fresh pappardelle, for better texture and flavor.
- Grate Parmigiano Reggiano fresh for the most flavorful finish.
- Do not overcook shallots to avoid bitterness—soften only until translucent.
- If you prefer less heat, reduce or omit the chili flakes.
Keywords: pappardelle, portobello mushrooms, mushroom pasta, Italian pasta, vegetarian pasta, mushroom sauce, easy dinner, stovetop pasta
