A quick and easy vegetarian pasta recipe — pappardelle with portobello mushrooms and rosemary.
A meaty portobello mushroom sauce combined with ribbons of pappardelle pasta make this a very satisfying plate, and you can make it on the fly.
The sauce is much like a traditional ragu or Italian meat sauce, except it’s meatless.
It’s perfect with dishes like soft, cheesy polenta as well as over pasta – of course!
Portobello mushrooms have abundant earthy, woodsy flavors that match up perfectly with piney, aromatic fresh rosemary.
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Thick ragu sauces like this one are best mates with pappardelle pasta — the flat, wide strands coil and curl easily around a fork, catching all the juices and chunky bits of sauce.
Yum!
What are portobello (or portabella) mushrooms?
Portobello mushrooms (or portabellas) are actually overgrown, giant cremini mushrooms.
It’s true!
Portobellos became all the rage in the 1990s, when mushroom growers realized the potential in allowing white button mushrooms to mature a few extra days.
First they’re marketed as “baby” portobellos called “cremini” before growing into the oversized beauties we call portobellos.
Tips for preparing portobello mushrooms:
- Choose firm mushrooms with unbroken caps.
- Wipe the mushrooms gently with a towel if they seem dirty — don’t soak them in water or they’ll become soggy.
- The underside of the mushrooms, or the gills, should be tight, dry and light brown in color.
- If the gills are moist and/or turning black, scoop them out with a spoon and discard before slicing and cooking.
Is pappardelle the same as egg noodles?
Pappardelle is a pasta cut into wide, long noodles.
You can find it as fresh egg pasta, and it’s also available as a dried egg pasta and durum wheat pasta without eggs.
The nice, chunky size of pappardelle makes it ideal to pair with rich, hearty sauces like this mushroom ragu, or with creamier sauces like the sauce in Pappardelle al Limone.
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Pappardelle Pasta with Rosemary Portobello Mushroom Sauce
Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side 🙂
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
- Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
- Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
- Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more 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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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 187Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 17mgSodium: 204mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 3g
Christi says
Followed the recipe almost to the letter and it was delicious! The only thing I changed was cutting the red chilli flakes by half. That was plenty of spice for us. But we both really enjoyed it and will make it again. Thank you!
Terrance says
This recipe looks good but what could I substitute for the rosemary? I’m not a huge fan.
Thanks
Familystyle Food says
Hi Terrance – I suggest thyme or even fresh oregano.
Leah says
Just made this and my husband and I both loved it! It had amazing flavor and was quick and easy to make!
Sara Bailey says
This recipe is such a find! It’s delish and looks like the cover of Bon Appétit! Had an empty bottle of balsamic, so used a splash of red wine. Divine!
Ashley says
My mother came to visit for the weekend and I made this for dinner for us. It not only was super easy to put together, but was absolutely delicious and full of flavor. It’s hearty, yet didn’t feel too heavy. Robust flavor, but doesn’t require a myriad of ingredients and spices. It was a big hit and a recipes I will continue to come back to not only for myself, but for when I have guests as well.
Familystyle Food says
Amazing! So happy you and your mom enjoyed this!
Deb L says
This was excellent! The only change I made was to use sun dried tomatoes instead of tomato paste. Will definitely make it again.
Familystyle Food says
So happy you liked it Deb! Love the sun-dried tomato swap 🙂
Erin says
Divine. I had to use white mushrooms because that’s what I had… next time I’ll be prepared. A new favorite!
Ed says
Going to try this tomorrow night. Looks delicious. My only question is, with the pasta, how can the amount of carbs be 8 g? That’s impossible.
Familystyle Food says
Hi Ed – Regarding the amount of carbs, keep in mind the nutrition facts are calculated based on 4 servings of a total of 8 ounces of pasta (2 ounces per serving). I use Nutritionix for my recipes, but you can always use another calculator as they can differ in accuracy. I hope you enjoy the pasta!
Debra says
I wondered the same about the carbs?????
Emma says
Hello!
Am I able to make this without the butter?
Thanks!
Familystyle Food says
Hi Emma – Absolutely! Just leave the butter out. You can add an extra drizzle of extra virgin olive oil to each plate instead.
Lauren Johnston says
I know this is supposed to be vegetarian and the mushrooms are a good meat substitute but my husband is really wanting me to add meat to this. Any suggestions?
Familystyle Food says
Hi Lauren – Yes! Try some crumbled bulk Italian sausage meat in there – cook about 1/2 pound or so in a separate pan and add it in Step 4 along with the pasta. Hope you both enjoy!
Benthe Johnson says
Absolutely delicious.. I have made it twice and wouldn’t change a thing!
Janice says
Can’t wait to make this. Always looking for a good vegetarian recipe and this was looks delicious!
Sue says
I am making tonight for second time. Amazing! Love, love, love it and how simple it is to make.
Karen/Familystyle Food says
So happy you’re enjoying this recipe Sue! It’s one of my faves too.
Dee says
Don’t change a thing, it’s excellent! The mushrooms become the meat and it’s very satisfying. Thank you for posting the recipe, I’ll be making this one again and again.
Holly says
Delicious and easy!!
Karen says
Yay! So glad you enjoyed it 🙂
Lisa Coronado says
I just made this dish, and OMG! It was so, so good! Definitely a keeper!
Jennifer says
This was delicious! Made it for my fiancé tonight – we’ve been together 5 years, and he said it was by far the best thing I’ve ever made. Thank you for the recipe! I wouldn’t change a thing. 🙂
Karen says
Jennifer I’m so glad to hear that! You made my day. I wish you both many more delicious meals together 😉
Em says
If I’d rather use dried rosemary, what quantity would you recommend?
Karen says
Hi Emilie – Try 1/2 – 1 teaspoon dried rosemary (taste to see how you like the flavor).
Laura | Tutti Dolci says
That sauce sounds incredible, what a perfect pasta dish!
Candace Dias says
Can’t wait to prepare this delicious dish tonight for my Vegan Son! You make dinner so much more fun and simple with your amazing recipes 😉
Karen says
Awesome! Tell me how he likes it xo
DAVID WIANT says
Yet another great easy recipe. Great comfort food
Karen says
Thanks David!
Karly says
Looks delicious!