Pappardelle Pasta With Portobello Mushrooms Recipe

Name: Pappardelle Pasta With Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoon olive oil; 2 shallots, halved and thinly sliced; 1 kosher salt to taste; 8 ounces Parpardelle pasta; 1 garlic, finely sliced; 2 teaspoons fresh rosemary, finely chopped; 1/2 teaspoon red pepper flakes; 1 tablespoon mamma lil's, chopped; 2 tablespoon tomato paste; 1 teaspoon balsamic vinegar; 2 tablespoon butter; 1 parmesan cheese grated

Servings: persons

3 tablespoon olive oil
2 shallots, halved and thinly sliced
1 kosher salt to taste
8 ounces Parpardelle pasta
1 garlic, finely sliced
2 teaspoons fresh rosemary, finely chopped
1/2 teaspoon red pepper flakes
1 tablespoon mamma lil's, chopped
2 tablespoon tomato paste
1 teaspoon balsamic vinegar
2 tablespoon butter
1 parmesan cheese grated

1
Put the oil, shallots and a pinch of salt in a large skillet and place over med heat. cook stirring frequently, until the shallots are soft but not browned.
2
Add mushrroms to the pan and cook for a few minutes until they take on some color, then stir and add 1/2 teaspoon of salt. Continue to cook until tender and the liquid evaporates.
3
Meanwhile bring a large pot of water to boil and add pasta. Cook until done and drain, saving 1 cup of water.
4
Add the garlic, rosemary,chil, mama lil's tomato paste, viegar and butter to the mushrooms. Add 1/3 cup of pasta water and stir over med heat until the moxture beomew saucy Add the pasta to the pan and stir.
5
Add the paramesan cheese and serve
6
Sausage may be added if desired

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoon olive oil, 2 shallots, halved and thinly sliced, 1 kosher salt to taste, 8 ounces Parpardelle pasta, and more.

Yes, Pappardelle Pasta With Portobello Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pappardelle Pasta With Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions