Portobello Mushroom Pappardelle
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This is my vegetarian version of Sunday sauce — a thick, meaty portobello mushroom ragu that tastes nothing like a compromise. Fresh rosemary and garlic perfume the sauce, and chunky portobello caps give it a rustic texture. Toss it with pappardelle — or whatever wide noodle you can find — and you’ll understand why readers make their own fresh pasta just to go with this sauce.
Why this tastes like meat sauce (without the meat)
Portobellos have a dense, meaty bite that makes them a perfect substitute for ground beef or sausage in a ragu — and I’ll bet that no one’s going to miss the meat. Piney fresh rosemary, garlic and a hit of red pepper do the rest of the work, building the same savory backbone you’d get from a thick meat sauce (if you love this kind of substitution, my mushroom bolognese works the same magic with penne or over creamy polenta).
The caps are substantial, which means portobellos are great for stuffing, as well as roasting whole with garlic and herbs. But sliced into a ragu, they break down into the same chunky, satisfying bite as any braised meat sauce.
What to know before you shop
- Portobello mushrooms: I worked in a produce market in high school, which is where I learned that portobellos are the adult versions of cremini mushrooms— they’re the exact same mushroom, just cultivated longer until the caps reach 3-4 inches across. That means extra surface area to brown, which is where the meaty, savory flavor layer in this ragu comes from.
- Pappardelle: This is one of the few pastas where fresh pasta works just as well as dried— the eggy, tender texture of fresh can stand up to the chunky ragu, and firmer, dried semolina pappardelle grips the sauce beautifully. If you’re buying dried noodles, look for bronze-cut pasta that have a visibly rough, matte surface (they’re usually packaged in coils). Can’t find pappardelle? Fettuccine or even wide egg noodles work just fine.
- Tomato paste and balsamic vinegar: These two ingredients bring surprising intensity — the tomato paste is concentrated umami, and the balsamic adds acidity, together doing the work a splash of wine and hours of simmering would in a traditional ragu. Note this isn’t a saucy, red-sauce-drenched pasta — more like a coating than a swimming pool.
How to prep portobello mushrooms
- Choose firm mushrooms with unbroken caps. The gills underneath should be tight, dry, and light brown.
- Wipe the mushrooms gently with a towel if they seem dirty — don’t soak them in water or they’ll become soggy.
- If the gills look dark and slimy, scoop them out with a spoon before slicing. They’re edible, but leaving them in can turn the sauce murky.
Portobello Mushroom Pappardelle Recipe
Ingredients
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 medium thinly sliced shallots, to equal ½ cup
- Kosher salt
- 10-12 ounces (350 g) portobello mushroom caps, sliced into 1-inch pieces
- 8 ounces (225 g) fresh or dried pappardelle pasta
- 2 tablespoons (30 g) tomato paste
- 2 finely sliced garlic cloves
- 2 teaspoons finely chopped fresh rosemary leaves
- ½ teaspoon crushed red pepper
- 2 teaspoons balsamic vinegar
- 3 tablespoons (30 g) unsalted butter
- 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese
Instructions
- Put 3 tablespoons extra-virgin olive oil, 2 medium thinly sliced 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 10-12 ounces portobello mushroom caps (sliced into chunks) to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add ½ 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, according to package directions — if using dried coiled pappardelle, add an extra minute or two and stir occasionally to help the strands separate, since they don't always unfurl as fast as the box says. Scoop out and reserve ¾ cup of the pasta water, then drain the pasta.
- Add 2 tablespoons tomato paste, 2 finely sliced garlic cloves, 2 teaspoons finely chopped fresh rosemary leaves, 2 teaspoons balsamic vinegar, ½ teaspoon crushed red pepper, and 3 tablespoons unsalted butter to the mushrooms. Add ½ 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 a generous amount of Parmesan over the pasta with a vegetable peeler and serve.
Notes
- Any leftover pasta and sauce will keep up to 3 days in the refrigerator.
- The sauce coats up to 8 ounces of pasta. If you’d enjoy larger servings or are cooking one pound of pasta, add one more shallot and 1-2 additional portobellos. Increase the sauce by doubling the tomato paste, balsamic vinegar and butter. Add up to 1 cup of the pasta water.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Easy and delicious! Added to favorites because it’s a definite make again!!
This was Delish!