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Portobello Mushroom Pappardelle

Portobello Mushroom Pappardelle
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Portobello Mushroom Pappardelle is the perfect autumn dish, combining the rich, earthy flavors of portobello mushrooms with wide ribbons of pappardelle pasta. This hearty vegetarian recipe is infused with aromatic rosemary and garlic, creating a comforting meal that warms both the heart and soul. Each bite reveals a delightful balance of textures and flavors, making it an ideal choice for cozy dinners or gatherings with friends. Simple yet sophisticated, this dish showcases the beauty of seasonal ingredients while inviting you to savor life’s simple pleasures.

Ingredients

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  • 3 tablespoons extra-virgin olive oil
  • 2 medium shallots, thinly sliced
  • 3 portobello mushroom caps, sliced
  • 8 ounces pappardelle pasta
  • 1 garlic clove, finely sliced
  • 2 teaspoons fresh rosemary, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons unsalted butter
  • Freshly shaved Parmigiano Reggiano or Parmesan cheese

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add shallots with a pinch of salt and sauté until softened (about 3 minutes).
  2. Introduce sliced portobello mushrooms to the pan and cook until tender (approximately 5 minutes), stirring occasionally.
  3. Boil salted water in a large pot and cook pappardelle according to package directions until al dente. Reserve some pasta water before draining.
  4. Add garlic, rosemary, crushed red pepper flakes, tomato paste, and balsamic vinegar to the mushroom mixture; stir until flavors meld (about 2 minutes).
  5. Pour in reserved pasta water and stir until sauce thickens slightly.
  6. Toss drained pappardelle into the sauce until well coated. Finish by stirring in unsalted butter until melted.
  7. Serve warm topped with freshly shaved cheese.

Nutrition

Find it online: https://isabellacooks.com/portobello-mushroom-pappardelle/