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.
Portobello mushrooms have abundant earthy, woodsy flavors that match up perfectly with piney, aromatic fresh rosemary.
More Delicious Quick Pasta Recipes:
- Italian Sausage Pasta with Broccoli Rabe
- Chicken Cavatelli with Lemon and Zucchini
- One Pan Gnocchi with Mushrooms and Blue Cheese
- Baked Creamy Chicken Pasta with Spinach
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.
pappardelle pasta with rosemary portobello mushroom sauce
Prep
Cook
Total
Yield 2 - 4 servings
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.
Courses pasta/vegetarian
Cuisine italian
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Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
As the recipe developer, photographer and publisher of Familystyle Food, I share recipes and tips for making easy seasonal meals that are healthy and flavorful. Learn more about me here.
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Karly says
Looks delicious!
DAVID WIANT says
Yet another great easy recipe. Great comfort food
Karen says
Thanks David!
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
Laura | Tutti Dolci says
That sauce sounds incredible, what a perfect pasta dish!
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).
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 😉
Lisa Coronado says
I just made this dish, and OMG! It was so, so good! Definitely a keeper!
Holly says
Delicious and easy!!
Karen says
Yay! So glad you enjoyed it 🙂
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.
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.
Janice says
Can’t wait to make this. Always looking for a good vegetarian recipe and this was looks delicious!