Pasta | Quick (30 Minutes)

Pappardelle Pasta with Portobello Mushroom Ragu

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A quick and easy vegetarian pasta recipe — pappardelle with portobello mushrooms and rosemary.

Wide pappardelle pasta noodles served in a white pasta bowl, topped with chunky portobello mushroom ragu and fresh rosemary.

A meaty portobello mushroom sauce combined with ribbons of pasta noodles 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!

Portobellos with pasta

Portobello mushrooms have abundant earthy, woodsy flavors that match up perfectly with piney, aromatic fresh rosemary.

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Thick ragus and tomato sauces like this one are best mates with pappardelle — the flat, wide strands coil and curl easily around a fork, catching all the juices and chunky bits of sauce.

Yum!

Wide pappardelle pasta noodles served in a white pasta bowl, topped with chunky portobello mushroom ragu and fresh rosemary.

What are portobello (or portabella) mushrooms?

Portobello mushrooms (or portabellas) are actually overgrown, giant cremini mushrooms.

It’s true!

Portobello Mushroom Rage with Pappardelle Pasta

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.

Wide pappardelle pasta noodles served in a white pasta bowl, topped with chunky portobello mushroom ragu and fresh rosemary.

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 over medium-high heat.

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 the pasta 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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Papparedelle Pasta with Mushroom Ragu

Pappardelle Pasta with Rosemary Portobello Mushroom Sauce

Familystyle Food
Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side 🙂
Print Pin
4.59 from 382 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Pasta
Cuisine Italian
Servings 4 servings

Ingredients

  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 shallots, halved lengthwise and thinly sliced
  • Kosher salt
  • 3 (350 g) portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
  • 8 ounces (225 g) 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 (30 g) tomato paste
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons (30 g) unsalted butter
  • 1 chunk (50 g) 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

Serving: 1g | Calories: 394kcal | Carbohydrates: 47g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 92mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 406IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

72 Comments

  1. Is there any difference what pasta to use, fresh or dried? What did you use? I am going to make it at the weekend and need to know what it is better to buy.

  2. I’ve made this several times including last night. It’s a fun recipe. Mine does not look like the picture (Ha! Do they ever?). I did try to increase the sauce, which may be the problem. But mine was a dense heavy-on-the-tomato sauce. How do you make yours turn out more-mushroom, lighter sauce? Thank you!

    1. Hi – I know what you mean about the sauce! I would suggest adding just an additional teaspoon of tomato paste if you’re doubling the sauce to avoid the extra tomato taste.

  3. It’s a little late in the game to be asking this question as I’m going to start preparing this recipe in just a few minutes, but when you say “2 shallots,” about how many cups are you talking? I just bought two huge shallots at the grocery store and am concerned about overdoing it.

  4. Not sure what I expected, it has more tomato flavor than how I usually prepare mushroom pastas, but yay for a new discovery! Easy and delicious.

  5. 5 stars
    This was AMAZING!! I actually had some fresh homemade rosemary pappardelle that I picked up from the farmer’s market and used that for the rosemary flavor instead of adding fresh rosemary to the sauce. Can’t wait to eat the leftovers!!

  6. This was amazing! I added roasted pine nuts as a topping for an extra crunch – it would have been lovely without it as well, I’ll be making this exact recipe again!

  7. 5 stars
    I made the sauce as written. Delicious! The rosemary!! Used homemade pasta. Bookmarked it for next dinner party.

  8. 5 stars
    Absolutely fabulous (made with shiitake and king oyster mushrooms)
    Seasoning, texture, taste were perfect. I seved it on pasta and parmesan polenta, both amazing. Thank you for this recipe <3

  9. 5 stars
    Oh my…YES!
    Our house was filled with some seriously intoxicating smells that left my mouth watering exuberantly with each passing moment. This has become a staple.
    Bravo! Bellissimo!!

  10. 5 stars
    Very tasty.
    My changes: I chop my mushrooms tiny as I don’t love the texture of them. I use regular gluten free pasta or any pasta I have on hand.
    Personally for next time I will double the sauce as it just barely covers all the pasta and I prefer saucier.

  11. Hi I tried it a few weeks ago and my family loved this recipe! Thank you
    My question is I would like to make this for a dinner party tomorrow, so is it possible to prepare the sauce earlier or the entire dish say a few hours before serving and then heat it up?

    1. Hi Komal – So glad you loved the recipe! Yes, you can make the sauce ahead of time. Follow the directions through step 5 (but don’t make the pasta). Cover the sauce and refrigerate. When you’re ready to serve, boil the pasta and warm the sauce in a skillet. Add the pasta water and pasta and serve.

  12. I loooooved this recipe! Thank you so much for sharing. I’ll definitely be making this again.
    Y.

  13. We love this dish – I’ve made it 3 times and each time I am blown away! Tonight when I made it, I had to use dried Rosemary (I mistakenly thought I had fresh rosemary in my fridge), I cut it down to 1 teaspoon – it was fine and did the job – but fresh rosemary is soooo much better…I’ll be better prepared next time 😉 I’ve been going through your other recipes, and can’t wait to try many of them!!!

  14. Hi,
    I picked up mini bella mushrooms instead. How do you recommend cutting the smaller mushroom to substitute those into this recipe? Also, can I substitute balsamic vinegar with cabernet red wine?

    1. Hi Anthony – You can leave the mini mushrooms whole if they’re less than 1 1/2-inches round, or just slice in half. If you want to use red wine instead of the balsamic, add 2 tablespoons at the end of step 2 and let it bubble and evaporate for a few seconds before adding in the garlic, rosemary, chili, tomato paste, rosemary and butter. Hope that helps!

  15. Wow! I’ve made a lot of pastas and this is over the top! I added peas and pancetta. I used thyme instead of rosemary due to personal preference but otherwise followed the recipe. Such a great combination of flavor. Thank you for the recipe!

  16. 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!

  17. 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!

  18. 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.

  19. This was excellent! The only change I made was to use sun dried tomatoes instead of tomato paste. Will definitely make it again.

  20. Divine. I had to use white mushrooms because that’s what I had… next time I’ll be prepared. A new favorite!

  21. 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.

    1. 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!

  22. 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?

    1. 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!

  23. 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.

  24. 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. 🙂

  25. 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 😉

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