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.
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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
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 187 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 17mg Sodium: 204mg Carbohydrates: 8g Fiber: 2g Sugar: 4g Protein: 3g
Is pappardelle an egg pasta?
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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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
February 9, 2018 at 10:41 amLooks delicious!
DAVID WIANT says
February 11, 2018 at 12:22 pmYet another great easy recipe. Great comfort food
Karen says
February 13, 2018 at 5:12 pmThanks David!
Candace Dias says
February 13, 2018 at 10:45 amCan’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
February 13, 2018 at 5:12 pmAwesome! Tell me how he likes it xo
Laura | Tutti Dolci says
February 21, 2018 at 1:36 amThat sauce sounds incredible, what a perfect pasta dish!
Em says
October 21, 2018 at 5:09 amIf I’d rather use dried rosemary, what quantity would you recommend?
Karen says
October 21, 2018 at 9:29 amHi Emilie – Try 1/2 – 1 teaspoon dried rosemary (taste to see how you like the flavor).
Jennifer says
November 4, 2018 at 7:12 pmThis 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
November 6, 2018 at 2:06 pmJennifer I’m so glad to hear that! You made my day. I wish you both many more delicious meals together 😉
Lisa Coronado says
November 13, 2018 at 7:28 pmI just made this dish, and OMG! It was so, so good! Definitely a keeper!
Holly says
January 6, 2019 at 7:01 pmDelicious and easy!!
Karen says
January 6, 2019 at 7:41 pmYay! So glad you enjoyed it 🙂
Dee says
January 15, 2019 at 5:52 pmDon’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
January 22, 2019 at 5:01 pmI am making tonight for second time. Amazing! Love, love, love it and how simple it is to make.
Karen/Familystyle Food says
January 22, 2019 at 5:41 pmSo happy you’re enjoying this recipe Sue! It’s one of my faves too.
Janice says
January 23, 2019 at 1:29 pmCan’t wait to make this. Always looking for a good vegetarian recipe and this was looks delicious!
Benthe Johnson says
February 24, 2019 at 2:49 pmAbsolutely delicious.. I have made it twice and wouldn’t change a thing!
Lauren Johnston says
March 18, 2019 at 3:26 pmI 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
March 19, 2019 at 8:11 amHi 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!
Emma says
March 31, 2019 at 3:46 pmHello!
Am I able to make this without the butter?
Thanks!
Familystyle Food says
March 31, 2019 at 4:30 pmHi Emma – Absolutely! Just leave the butter out. You can add an extra drizzle of extra virgin olive oil to each plate instead.
Ed says
May 1, 2019 at 10:59 pmGoing 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
May 2, 2019 at 8:25 amHi 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!
Erin says
May 19, 2019 at 7:14 pmDivine. I had to use white mushrooms because that’s what I had… next time I’ll be prepared. A new favorite!