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Pappardelle Pasta with Portobello Mushroom Ragu

4.78 from 714 votes

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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 al dente cooked pasta noodles make this a very satisfying plate, and you can make it on the fly. This is by far one of our most popular pappardelle pasta recipes!

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 with pasta

Portobello mushrooms have abundant earthy, woodsy flavors that match up perfectly with the piney, aromatic fresh rosemary, garlic cloves and red pepper. The caps are big and meaty, which means portobellos are great for stuffing, as well as roasting with garlic and herbs.

And with pasta, thick mushroom 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.

How to prepare 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.
  • Yes, you can eat the gills of portobello mushrooms. But if they look very dark in color and moist (verging on slimy) you can feel free to remove them or they might make the sauce murky.
  • 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 pappardelle noodles means it’s ideal to in pasta dishes with rich, hearty sauces like this mushroom ragu, or with creamier sauces like the sauce in Pappardelle al Limone.

I reserve thinner pasta cuts such as spaghetti and linguine for dishes like crowd-pleasing pasta carbonara.

More portobello mushroom recipes:

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Papparedelle Pasta with Mushroom Ragu

Pappardelle Pasta with Rosemary Portobello Mushroom Sauce

Karen Tedesco
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
4.78 from 714 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 4 servings


  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
  • 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


  • 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. 

Karen’s Notes and Tips

  • Any leftover pasta and sauce will keep up to 3 days in the refrigerator.


Calories: 394kcal | Carbohydrates: 47g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | 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

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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  1. 5 stars
    I made this recipe for family and it was amazing. I had to substitute margarine for butter due to a dairy allergy, but I will make again for my non dairy allergy friends to enjoy with some wine. 5 stars.

  2. Ashley Bradbury says:

    5 stars
    Do you think a black truffle oil drizzled on top would work well with this dish?
    I’m obsessed with truffle

  3. 5 stars
    Thanks Karen for this amazing recipe! Instant hit at my house and 100% boyfriend approved. Very quick to put together yet elegant enough for company. I will make this again and again!

  4. 5 stars
    It was delicious,:great recipe!

  5. 5 stars
    This was a hit! My husband couldn’t stop talking about how good it was. Thank you.

  6. Doug Wilson says:

    5 stars
    Very good! I only made one change. Being a hobby cook, I decided to make pappardelle pasta from baby spinach leaves. Homemade pasta is surprisingly easy. This added further depth of flavor to an already excellent tasting dish. Thanks Karen!

  7. 5 stars
    Love! Love! Love! Very easy to make and the flavors are incredible! Will put this recipe in my line up!

  8. 5 stars
    I absolutely love this dish exactly as outlined! We have made it several times for my family if 3. I am wondering if it can easily be doubled as I would like to serve for some guests coming for dinner. Thank you.

    1. Hi Trish – Happy to hear that you love this! Yes, you can double the recipe. I suggest using two skillets to make the sauce. You could also use a large deep saute pan.

  9. Loved the recipe, I sauteed a cup of cubed eggplant 5 min. before the mushrooms. You introduced me to Pappardelle pasta. I will make that again. Thanks. Marion

  10. Renee White says:

    5 stars
    We love this recipe! It’s so decadent that we have added it to our repute! We use mushroom ravioli with it. Oh my goodness!!!

  11. 5 stars
    Really, really good and quite simple to make. I did make a couple of changes simply because I was planning to use some pappardelle and cremini mushrooms I had available, but wasn’t quite certain how. I roasted a head of garlic with some olive oil and fresh thyme that was in the fridge that was begging to be used, thinking that I could use the roasted garlic with the pappardelle and the cremini mushrooms in some way. Then I found this recipe and it called to me.
    So, I made that roasted head of garlic into a paste and stirred it in where the recipe called for stirring in the sliced garlic. Instead of rosemary, I used thyme, well, because the thyme was begging to be used.
    I highly recommend this recipe partially because of the ease of preparation, but most of all because it was absolutely delicious. I will definitely be making this again. (That reminds me: I need to bookmark it.😉)

  12. 5 stars
    Amazing and super easy

  13. I love this recipe with the following tweaks:
    Add a tin of rinsed lentils, add a small jar of cherry tomato pasta sauce, and some greens (spinach or kale).

  14. 5 stars
    Oh my goodness. I’ve been eyeing this recipe up for a while now and I just got around to making it. It is delicious. I did triple the amount of mushrooms I used and used 2 tablespoons of balsamic vinegar because I misread but I’m glad I did! It was delicious. I omitted the red pepper flakes because my toddler was eating it as well. And he loved it too! Definitely will be making this again!

  15. JiaRose Neuenkirchen says:

    Hello! I want to make this today and I wanted to ask about the shallots.
    I prefer to go by weight as it is a far more accurate measure than volume to maximize reliable replication of a recipe.
    For the shallots, you say 2, but what weight for each shallot? I ask because the shallots at my grocery store vary substantially in weight and therefore overall amount?
    Thank you!

    1. Hi great question! It’s so true that shallots can sometimes be small or somewhat large if they are clumped together. I go for medium shallots that weigh in the range of about 2 ounces each, or 50-55 grams each.

      1. JiaRose Neuenkirchen says:

        I see you added it to your recipe list that’s awesome!
        Thank you for your quick response as well!
        I’ll update later on how it turns out. My husband always cooks but I wanted to do it today 🙂

  16. 5 stars
    I’ve prepared this recipe three times and it never fails! I’m not a mushroom fan – this sauce is hands down the best combination of ingredients that includes mushrooms I’ve ever eaten. My wife loves it too, making it again for dinner tonight 🙂 Thank you so much for sharing!

  17. Jennifer Mitchell says:

    5 stars
    This was SO good. Followed recipe exactly as written. Husband already asking for a repeat.

  18. 5 stars
    I really loved this recipe and will make it again (even though I made it with ziti–I used what I had! 🙂 ) The combination of flavors is perfect–that little touch of balsamic is so nice–although I think in future I will use a little less of the chili flakes. This is a quick and easy meal that would also be great for company. Thank you!

  19. 5 stars
    This pasta was amazing! Delicious rich flavours – will be making this again and again!

  20. Pepe Goodhue says:

    5 stars
    I’ve made this recipe a couple of times. Am making it today. It’s well loved.

  21. 5 stars
    Made this tonight with fresh mix of mushrooms I picked up at our local farmers market. With fresh Pappardelle – it was freaking fantastic! Thanks for this easy and delicious recipe!

  22. I forgot the fresh Rosemary. Can I substitute with dried instead?

  23. Thank you! Just saved me a trip back to the store. I am excited to try this out and leave a review 🙂

  24. Hi!
    I had bought all the ingredients and sadly just realized I forgot the shallots. Would I be able to use yellow onion or is that a completely different taste?

    Thank you!

    1. Hi Alana – Yes, you can definitely use yellow onions instead, about 1/2 cup chopped. Hope you enjoy!

  25. 4 stars
    This is delicious!! Would this sauce freeze well?

    1. Yes, the sauce alone (without the pasta) can be frozen for up to a month. Be sure to cook the mushrooms well so they exude all their liquid, as mushrooms can become mushy after freezing.

      1. Barbara S says:

        5 stars
        Made this for dinner tonight, followed recipe as written, and it was fabulous!! Thanks Karen…thumbs up from Chicago!!!

  26. 5 stars
    Amazing , have made this a few times , doesn’t cost too much to make .
    The comment at the bottom of recepie saying sauce will keep 3 days in the fridge…… mmmm nah , no chance in our house !! 🤣
    Have made it with chestnut mushrooms too which was also lovely. Thankyou for the recepie.

  27. 5 stars
    This was delicious! The only adjustment I made was adding an extra portobello, just because they came in a package of 4. Soooo good! Thank you 🙂

  28. Kim O'Brien says:

    5 stars
    So, so good! My husband and I love mushrooms and want to eat more vegetarian meals. This one is so easy! The only thing is I can’t find pappardelle pasta anywhere lol. Even with fettucine, it’s great!

    1. Sainsbury sell Pappardelle!

  29. 5 stars
    This has become a weekly staple. So easy and delectable!

  30. 5 stars
    My family loved it. Just the right amount of spices. They couldn’t really taste the garlic or the vinegar, so next time I may increase the amount a bit as I had doubled the recipe.

  31. Joy Wiles says:

    5 stars
    Hi Karen,this was such a delicious recipe! My daughter said Yummmm and my husband praised it too. I did add another ingredient – vegan sour cream just to make the sauce volume a bit more and that worked really well with the balsamic I gear and tomato pasted. We ate a restaurant qualitymealathome tonight. Thank you!

  32. Crystal M. says:

    5 stars
    OMG! This dish is ABSOLUTELY delicious! My family and I enjoyed this restaurant quality meal. This is a keeper!

  33. great made it for supper with polenta no pasta water so used marsala wine and some water added diced yellow peppers delish and looking good got it memorized Roberto

  34. I love portabellas and everything about Portobellas so this was a fantastic opportunity to try it with my favorite pasta. Flavor was very good and I will add a little bit more Rosemary next time off the bush well. Thank you for such a great recipe

  35. Leslie Caffey says:

    4 stars
    I really liked many aspects of this recipe, but the sauce was just slightly too spicy and too sweet for my taste. I would’ve preferred a bit more of a brown sauce and more savory than sweet. Next time I will adapt it because overall, I really enjoyed it.

    1. Thanks for your comment Leslie. If you adapt the recipe to your taste, I suggest omitting the balsamic because that’s the sweetness you’re tasting. You can omit the crushed chili or use a smaller amount it you prefer less heat in the dish. Adding a teaspoon of soy sauce will give you a good savory note!

  36. 5 stars
    This is our go to meal! My family absolutely loves it! Easy to make and Oh so delicious! In fact, we had for dinner last night!

  37. 5 stars
    Nothing better than simple and delicious food. This recipe really showcases the flavor of the mushrooms. This was so easy to make and so flavorful! I added a bit more salt at the end and some cracked pepper.

  38. 5 stars
    This recipe was delicious. I used a mix of baby Bellas and white mushrooms and increased the spices a bit and pasta water to 1 cup because we like spicy and saucy!

  39. Anne Scheffler says:

    5 stars
    We loved this! (Yes we doubled the sauce.) Definitely will enjoy this again.

  40. 5 stars
    Very tasty, thanks! I used brown mushrooms instead of portobello as they didnt have it in the store that day. Deglazed it with wine as well. Finally a recipe for pappardelle that is not packed with heavy cream (and vegetarian)

  41. 5 stars
    One of the best meals I’ve ever made! Such wonderfully simple and flavorful ingredients that come together as a fine restaurant-quality dinner. Doubled the recipe and followed instructions exactly. It was so warm, hearty and flavorful, I couldn’t believe I’d cooked it. Definitely recommend fresh pasta if you can get your hands on it!

  42. 5 stars
    Second time making the recipe. Tonight made with parents for New Year’s Eve dinner. Delicious and perfect compliment to our steaks. Really well balanced flavors – it’s a keeper!

  43. 5 stars
    Just made it for NYE dinner-loved it! So quick and easy, and my husband was super impressed 😊

  44. Lisa of Hopewell says:

    5 stars
    WE loved this and I am featuring it in my favorite recipes post on my blog with all possible credit given in every way I can think.

  45. 5 stars
    Great recipe, as others suggested I used slightly less tomato paste but other than that I followed the recipe. It’s great, thank you!

  46. 5 stars
    Excellent and easy to make

  47. 5 stars
    Love it, super easy to make and had most ingredients on hand already! It was delicious with a lot of parm😋

  48. 5 stars
    AWESOME recipe. So easy to do and really tasty. According to my hubby it’s a definite do again!

  49. Addie Oconnor says:

    5 stars
    This is one of my favorite recipes ever! It is so simple and easy and so delicious. My husband and son love it as much as me. Everyone should make this!

  50. 5 stars
    My new favorite recipe. Deliciousness!

  51. Jacqueline says:

    5 stars
    Made it for dinner tonight exactly as written and was delicious!! Wouldn’t change a thing! Even my fussy husband and 3 year old grandson loved it!!
    Thank you!

  52. 5 stars
    Delicious and now one of my favourite recipes

  53. Hildegarde Christine Young says:

    5 stars
    I thought it was great! Easy, flavorful and easy to modify.

  54. 5 stars
    I absolutely love this recipe! I usually add a bit more balsamic and have started including some sun-dried tomato to up it a notch, beyond delicious!

  55. monely zokaie says:

    5 stars
    Delicious, use fresh pasta if you can.

  56. Keri d Stevenson says:

    If RawbeautyKristi (Youtube) says this is one of her favorite meals in her life, I’m gonna check it out!

  57. Can you use sliced baby Bella’s for the portobellos?

  58. Can you substitute basil for the rosemary? Trying to use what’s growing in my garden.

    1. Yes, you certainly could. But since basil is more tender herb than rosemary I would stir it at the end when you toss the sauce with the pasta. Fresh thyme would also be really good!

  59. 5 stars
    Stellar dish! Hubby and I love it so much! Didn’t change a thing. Recipe is perfect!!

  60. Rebekah H. says:

    5 stars
    Absolutely delicious! Will be making this many more times!

  61. Jacqueline C. says:

    5 stars
    Simple and nice. The recipe is detailed, with very clear steps to follow. Easily accessible simple ingredients that make an amazing pasta dish. This will be an essential item in my comfort food list!

  62. Pooja Singh says:

    5 stars
    Excellent recipe! I added some of the rosemary with the portabello mushrooms. I decreased the amount of tomato paste to 1.2 tablespoons that ensures that it isn’t too tomato-y and retains the earthiness of the portabello. I also added a dash of red wine along with the balsamic vinegar. Dee-lish!

  63. Heather Swayne says:

    5 stars
    This was delicious!! Used four large portobello mushrooms and reduced to almost dry, added the pasta water and the remaining ingredients and it turned out great.

  64. Michelle Fraternali says:

    5 stars
    Seriously outstanding:)

  65. Henry Wong says:

    5 stars
    Very good recipe, didn’t have shallots so substituted them for onions but worked just as well. Thank you for the new addition!

  66. Sam Roberts says:

    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.

    1. Hi Sam – You can use either fresh or dried pasta. I make this with dried. But if you choose fresh pasta, be sure to cook it for just a few minutes!

  67. 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.

  68. 5 stars
    Loved this recipe. Totally delicious. My husband had two servings and he is a fussy eater.

  69. 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.

  70. how long do you cook FRESH pappardelle pata??

    1. hi Julie – Fresh pappardelle should only take a few minutes to cook. Drop them in boiling water and taste after 2-3 minutes.

  71. 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.

  72. 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!!

  73. 5 stars
    I made this twice in the past two weeks. Absolutely delicious and easy!! Will make again and again!

  74. 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!

  75. This was one of the best pasta dishes I have ever made! Thank you for sharing!!!

  76. Andrea Branzell says:

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

  77. 5 stars
    This was delicious and soooo easy! I added some white cooking wine and it gave it just the right amount of kick!

  78. 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

  79. 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!!

  80. Carrie E Moses says:

    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.

  81. 5 stars
    Oooh this sounds amazing! I’m going to make this simple yet savory recipe tonight! Sounds delicious!!

  82. 5 stars
    Wow! So delicious and easy to prepare. I will be making this again very soon. Thank you for sharing.

  83. 5 stars
    Wow!!!! I can’t stress how amazing this recipe is. I will definitely make this over and over.

  84. 5 stars
    I’ve made this 5 times in the last month… so freakin’ delicious!

  85. I want to make this for dinner tonight, do not have pappardelle pasta. What can I Subtitute?

  86. 5 stars
    Delicious and filling with a nice kick.

  87. 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.

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

  89. 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!!!

    1. Mallory Sinclair says:

      5 stars
      I followed another comment or and used sundries tomato’s in oil instead of tomato paste and it was incredible!!

  90. 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!

  91. 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!

  92. 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!

  93. This recipe looks good but what could I substitute for the rosemary? I’m not a huge fan.


    1. I, too, am not a rosemary fan. But fresh in this recipe is a must. It is so subtle and awesome

  94. Just made this and my husband and I both loved it! It had amazing flavor and was quick and easy to make!

  95. 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!

  96. 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.

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

      1. Jocelyn James says:

        5 stars
        This was delicious! The market was out of Rosemary because of Thanksgiving so I had to revive some less than fresh rosemary I had in the frig. Next time I will be prepapred.

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

  99. 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!

    2. I wondered the same about the carbs?????

  100. Hello!
    Am I able to make this without the butter?

    1. Hi Emma – Absolutely! Just leave the butter out. You can add an extra drizzle of extra virgin olive oil to each plate instead.

  101. 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?

    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!

  102. Benthe Johnson says:

    5 stars
    Absolutely delicious.. I have made it twice and wouldn’t change a thing!

  103. 5 stars
    Can’t wait to make this. Always looking for a good vegetarian recipe and this was looks delicious!

  104. 5 stars
    I am making tonight for second time. Amazing! Love, love, love it and how simple it is to make.

  105. 5 stars
    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.

  106. Lisa Coronado says:

    I just made this dish, and OMG! It was so, so good! Definitely a keeper!

  107. 5 stars
    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. 🙂

    1. Jennifer I’m so glad to hear that! You made my day. I wish you both many more delicious meals together 😉

  108. If I’d rather use dried rosemary, what quantity would you recommend?

    1. Hi Emilie – Try 1/2 – 1 teaspoon dried rosemary (taste to see how you like the flavor).

  109. 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 😉

  110. DAVID WIANT says:

    5 stars
    Yet another great easy recipe. Great comfort food