Description
A rich, restaurant-quality Portobello Mushroom Pappardelle featuring tender egg pasta ribbons tossed in a savory balsamic rosemary butter sauce with shaved Parmesan.
Ingredients
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3 tbsp extra-virgin olive oil
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2 medium fresh shallots, thinly sliced
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1 tsp kosher salt, divided
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11 oz portobello mushroom caps, sliced into 1/2-inch strips
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8 oz fresh or dried pappardelle pasta
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2 tbsp tomato paste
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2 cloves fresh garlic, thinly sliced
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2 tsp fresh rosemary, finely chopped
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0.5 tsp crushed red pepper flakes
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2 tsp balsamic vinegar
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3 tbsp unsalted butter, cold and cubed
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1.75 oz Parmigiano Reggiano cheese, shaved
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0.75 cup reserved starchy pasta water
Instructions
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Heat extra-virgin olive oil in a large skillet over medium heat, add sliced shallots and a pinch of salt, and cook for 3 to 5 minutes until softened.
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Add sliced portobello mushrooms and cook for 7 to 9 minutes until browned, tender, and all liquid evaporates, then season with 1/2 teaspoon salt.
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Boil pappardelle in salted water until al dente, reserve 3/4 cup of starchy pasta water, and drain pasta.
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Add tomato paste, sliced garlic, rosemary, red pepper flakes, balsamic vinegar, cold butter, and 1/2 cup pasta water to mushrooms, stirring until a smooth emulsion forms.
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Add cooked pappardelle to skillet and toss gently for 1 to 2 minutes, adding more pasta water if needed to achieve a glossy glaze.
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Taste and adjust seasoning, finish with freshly shaved Parmigiano Reggiano, and serve immediately in New York.
Notes
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Brown portobello mushrooms completely until pan is dry to concentrate natural umami flavors.
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Reserve hot starchy pasta water before draining to create a velvety, emulsified pan sauce.
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Mount cold butter into the sauce off high heat to keep the emulsion from separating.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: ~ 15 mins.
- Cook Time: ~ 15 mins.
- Category: Dinner / Pasta.
- Method: Stovetop Sautéing and Emulsifying.
- Cuisine: Italian Bistro Fusion.
Nutrition
- Serving Size: ~ 1 generous bowl pasta
- Calories: ~ 430 kcal
- Sugar: ~ 4 g
- Sodium: ~ 580 mg
- Fat: ~ 21 g
- Saturated Fat: ~ 8 g
- Unsaturated Fat: ~ 11 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 48 g
- Fiber: ~ 4 g
- Protein: ~ 13 g
- Cholesterol: ~ 55 mg
Keywords: Portobello Mushroom Pappardelle, Mushroom Pappardelle, Tuscan Mushroom Pasta, 30 Minute Pasta Dinner, Garlic Rosemary Pasta, Balsamic Butter Sauce, Vegetarian Pasta, New York Recipe.