Name: Portobello Mushroom Pappardelle Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each); 3 portobello mushroom caps (10-12 ounces), sliced into 1-inch pieces; 1 garlic clove, finely sliced; 2 teaspoons finely chopped fresh rosemary leaves; 3 tablespoons extra-virgin olive oil; Kosher salt, to taste; ½ teaspoon crushed red pepper; 2 tablespoons tomato paste; 1 teaspoon balsamic vinegar; 2 tablespoons unsalted butter; Parmigiano Reggiano or Parmesan cheese, chunk for shaving; 8 ounces pappardelle pasta (fresh or dried)

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Introduction

This Portobello Mushroom Pappardelle is a comforting pasta dish that beautifully combines earthy mushrooms with fragrant rosemary and a hint of spice. Its rich tomato-butter sauce coats wide pappardelle noodles for a satisfying and flavorful meal.

The image shows two white bowls placed on a white marbled surface. The front bowl has three types of mushrooms: a layer of whole and halved small brown mushrooms at the bottom, a layer of sliced white mushrooms in the middle, and a layer of thick, sliced brown and white mushrooms on top, showing their texture clearly. Behind this bowl, another white bowl is filled with uncooked golden yellow pasta ribbons, loosely piled high. To the right of the bowls, there is a single pink shallot placed on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra-virgin olive oil
2 medium shallots (halved lengthwise and thinly sliced, about 2 ounces each)
Kosher salt
3 portobello mushroom caps (10–12 ounces, sliced into 1-inch pieces)
8 ounces pappardelle pasta (fresh or dried)
1 garlic clove (finely sliced)
2 teaspoons finely chopped fresh rosemary leaves
½ teaspoon crushed red pepper
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
2 tablespoons unsalted butter
1 chunk Parmigiano Reggiano or Parmesan cheese

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the shallots and a pinch of kosher salt, stirring frequently until the shallots are softened but not browned.
Step 2: Add the sliced portobello mushrooms to the skillet. Cook for a few minutes until they start to brown, then add ½ teaspoon kosher salt. Continue cooking until the mushrooms are tender and their liquid evaporates.
Step 3: Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pappardelle until al dente according to package instructions. Reserve ¾ cup of pasta water, then drain the pasta.
Step 4: To the mushrooms, add the garlic, rosemary, crushed red pepper, tomato paste, balsamic vinegar, and butter. Stir in ½ cup of the reserved pasta water and cook over medium heat until the mixture forms a saucy consistency.
Step 5: Add the drained pasta to the skillet and toss gently with tongs to coat it in the sauce. Add more pasta water if the sauce seems dry. Adjust seasoning to taste.
Step 6: Using a vegetable peeler, shave curls of Parmigiano Reggiano over the pasta just before serving.

Tips & Variations

Use fresh pappardelle if possible for the best texture, but dried works well too.
Swap rosemary for thyme for a slightly different herbal note.
Add a splash of white wine with the tomato paste for extra depth.
For a vegan version, omit butter and cheese and use olive oil instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed. The pasta is best enjoyed fresh but holds up well for a quick reheating.

How to Serve

A white bowl filled with wide, flat pasta ribbons that are light beige and folded in soft, uneven layers. Mixed among the pasta are dark brown pieces of mushroom and caramelized onions, giving a rich, glossy texture with a slightly oily sheen. Scattered throughout are small green rosemary sprigs and thin white shavings of cheese on top. The bowl rests on a white marbled surface, and a vintage silver spoon and fork lay beside the pasta on the edge of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mushrooms instead of portobello?

Yes, cremini or shiitake mushrooms are good substitutes and will provide a similar meaty texture and earthy flavor.

How do I know when the pasta is al dente?

Al dente means the pasta is cooked through but still has a slight firmness when bitten. Check a minute or two before the package’s minimum cooking time and taste frequently.