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Portobello Mushroom Pappardelle Recipe

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★★★★★

4.9 from 102 reviews

This Portobello Mushroom Pappardelle is a flavorful, comforting pasta dish featuring tender portobello mushrooms sautéed with shallots, garlic, rosemary, and a hint of crushed red pepper. Tossed with wide pappardelle noodles and a rich tomato paste and butter sauce, it’s finished with shaved Parmigiano Reggiano for a creamy, savory touch. Perfect as a vegetarian main course, this recipe balances earthy mushroom flavors with bright balsamic vinegar and fresh herbs.

Ingredients

Scale

Vegetables & Aromatics

  • 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

Pantry Items & Oils

  • 3 tablespoons extra-virgin olive oil
  • Kosher salt, to taste
  • ½ teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon balsamic vinegar

Dairy

  • 2 tablespoons unsalted butter
  • Parmigiano Reggiano or Parmesan cheese, chunk for shaving

Pasta

  • 8 ounces pappardelle pasta (fresh or dried)

Instructions

  1. Sauté Shallots: Heat the olive oil in a large skillet over medium heat. Add the sliced shallots and a pinch of kosher salt. Cook, stirring frequently, until the shallots are softened but not browned, which should take about 3-5 minutes.
  2. Cook Mushrooms: Add the sliced portobello mushrooms to the skillet. Cook for several minutes until the mushrooms take on some color. Stir and season with ½ teaspoon salt. Continue cooking until the mushrooms are tender and their liquid has evaporated, about 7-10 minutes.
  3. Cook Pasta: Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons kosher salt and then the pappardelle pasta. Cook according to package instructions until al dente, usually 4-6 minutes for fresh or 8-10 minutes for dried pasta. Reserve ¾ cup of the pasta cooking water, then drain the pasta.
  4. Make Sauce & Combine: To the mushrooms in the skillet, add the garlic, rosemary, crushed red pepper, tomato paste, balsamic vinegar, and butter. Pour in ½ cup of the reserved pasta water and stir over medium heat until a saucy consistency is achieved. Add the drained pasta and gently toss with tongs to coat the noodles in the sauce. Add more reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning as desired.
  5. Serve: Use a vegetable peeler to shave curls of Parmigiano Reggiano cheese over the plated pasta. Serve immediately while warm.

Notes

  • Use fresh pappardelle if possible for best texture, but dried works well too.
  • Adjust crushed red pepper according to your spice preference; omit if you prefer milder flavors.
  • For a vegan option, substitute butter with olive oil and use vegan Parmesan-style cheese.
  • Reserve pasta water is important to help create a silky sauce that clings to the noodles.
  • This dish pairs nicely with a simple green salad and a glass of medium-bodied red wine such as Chianti.

Keywords: Portobello mushroom pasta, pappardelle recipe, vegetarian pasta dish, mushroom pasta sauce, Italian pasta with mushrooms

Find it online: https://platedbyemma.com/portobello-mushroom-pappardelle-recipe/