A quick and easy vegetarian pasta recipe — pappardelle with portobello mushrooms and rosemary.
A meaty portobello mushroom sauce blended with ribbons of pappardelle pasta make this a very pleasing plate, and you could make it at the fly.
The sauce is much like a conventional ragu or Italian meat sauce, except it’s meatless.
Portobello mushrooms have ample earthy, woodsy flavors that suit up flawlessly with piney, aromatic clean rosemary.
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INGREDIENTS:
- 3 tablespoons extra-virgin olive oil
- 2 shallots, halved lengthwise and thinly sliced
- 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
- 1/2 teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
- 2 tablespoons unsalted butter
- A hunk of Parmigiano Reggiano or parmesan cheese
INSTRUCTIONS:
- positioned the oil. shallots and a pinch of salt in a large skillet and place over medium heat. cook dinner, stirring often, till the shallots are softened, however now not browned.
- add the mushrooms to the pan. prepare dinner the mushrooms for a few minutes until they take on some shade, then stir and upload half of teaspoon salt. continue cooking until the mushrooms turn out to be gentle and their liquid evaporates.
- in the meantime, bring a large pot of water to a boil and upload 2 tablespoons kosher salt. prepare dinner the pasta till al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
- upload the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. add 1/three cup of the pasta water and stir over medium warmth till the mixture will become saucy. upload the pasta to the pan and toss lightly with tongs to coat with the sauce, adding extra water if it seems too dry. taste for seasoning.
- Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve.
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