There’s something magical about creating a hearty pasta dish from scratch, and this Pappardelle Pasta with Portobello Mushroom Ragu is no exception. I made this dish recently, and I can honestly say it was love at first bite.
The tender, wide pappardelle noodles smothered in a rich, savory mushroom sauce made my kitchen smell like an Italian trattoria. The best part? It was surprisingly easy to pull together in under 30 minutes.
Whether you’re looking for a quick weeknight indulgence or something to impress at a dinner gathering, this recipe strikes the perfect balance of simplicity and sophistication. Grab a glass of red wine, and let’s dig in!
Why You’ll Love This Recipe?
Perfect for Any Occasion
This recipe is versatile enough to work for a weeknight dinner or a fancy gathering with friends. The bold, earthy flavors make it a crowd-pleaser.
Quick and Easy to Prepare
With a total cooking time of just 30 minutes, this dish doesn’t demand hours of effort in the kitchen. Simple ingredients and straightforward steps get dinner on the table fast.
Flexible for Dietary Preferences
Whether you’re vegetarian, dairy-free, or looking for healthier swaps, this recipe welcomes easy customizations without compromising taste.
Rich and Flavorful
Between the meaty portobello mushrooms, fresh rosemary, and Parmigiano Reggiano, every bite is bursting with deep, gourmet flavors.
Minimal Cleanup
The recipe requires just a few key pieces of equipment, meaning less time cleaning up and more time enjoying your delicious meal.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- Extra-virgin olive oil
- Shallots
- Portobello mushroom caps
- Pappardelle pasta
- Garlic
- Fresh rosemary
- Crushed red pepper
- Tomato paste
- Balsamic vinegar
- Unsalted butter
- Parmigiano Reggiano
Variations
- Dairy-Free: Replace butter with vegan margarine and skip the parmesan, or use a dairy-free cheese alternative.
- Gluten-Free: Use gluten-free pasta in place of pappardelle.
- Extra Flavor: Add a splash of white wine while sautéing mushrooms for added depth.
Equipment You’ll Need
- Large Skillet: For sautéing the mushrooms and creating the sauce.
- Large Pot: To cook the pappardelle to al dente perfection.
- Tongs: To toss the pasta and sauce together.
- Vegetable Peeler: For shaving parmesan curls as garnish.
How to Make Pappardelle Pasta with Portobello Mushroom Ragu?
Step One: Sauté the Shallots
Start by heating olive oil in a large skillet over medium heat. Add thinly sliced shallots and a sprinkle of salt. Sauté them until soft but not browned, letting their natural sweetness shine through. 🍲
Step Two: Cook the Mushrooms
Next, add the diced portobello mushroom caps to the skillet. Stir them well and sprinkle in more salt. Cook until the mushrooms release their juices and turn a beautiful golden brown. Their earthy aroma will fill the kitchen! 😍
Step Three: Boil the Pasta
While the mushrooms cook, bring a large pot of salted water to a boil. Cook your pappardelle pasta until just al dente, following the package instructions. Don’t forget to reserve some pasta water before draining! 💧
Step Four: Build the Sauce
Add garlic, rosemary, red pepper, and tomato paste to the skillet with the mushrooms. Stir in balsamic vinegar and butter, then pour in some reserved pasta water. Stir everything together over medium heat until a silky sauce forms. Add more water if you desire a thinner consistency. 🍅
Step Five: Toss and Serve
Gently toss the cooked pasta with the sauce using tongs. Make sure every strand is coated in the luscious ragu. Plate the dish, then top with freshly shaved Parmesan curls for the ultimate finishing touch. Enjoy! 🍝✨
Tips for Making the Recipe
- Balance the Salt: Taste as you go to ensure the seasoning complements the sauce’s earthy and tangy elements.
- Use Fresh Ingredients: Fresh rosemary and high-quality Parmesan elevate the dish from good to unforgettable.
- Don’t Overcook Pasta: Drain it when it’s still firm to the bite since it will cook further when tossed in the sauce.
How to Serve Pappardelle Pasta with Portobello Mushroom Ragu?
To serve this dish, plate it in shallow bowls for a rustic yet elegant presentation. Sprinkle some additional rosemary or parsley for a pop of greenery. A side of crusty bread or a fresh arugula salad pairs beautifully with this rich pasta, offering balance and texture. For a complete Italian experience, pour yourself a glass of Chianti or Barbera wine to complement the mushroom and rosemary notes.
Nutritional Information
Here’s a quick snapshot of the nutritional breakdown per serving of this recipe:
- Calories: 394
- Protein: 10g
- Carbohydrates: 47g
- Fat: 19g
Make Ahead and Storage
Planning your meal ahead? This recipe is perfect for preparing in advance! The sauce can be made up to three days early and stored in the fridge in an airtight container. Reheat it gently over low heat, adding a splash of water or broth as needed to restore its saucy texture.
Leftovers of the fully prepared dish can also be stored in the refrigerator for up to three days. If you want to freeze the sauce, allow it to cool completely before transferring to a freezer-safe container. It’ll stay fresh for up to two months. Just thaw and reheat before adding to freshly cooked pasta when you’re ready to enjoy it again.
Now, grab your apron and get cooking! You’re just 30 minutes away from a delicious, restaurant-quality pasta dish that’s sure to become a favorite at your table. Mangia! 🍽
Pappardelle Pasta with Portobello Mushroom Ragu Recipe
There’s something magical about creating a hearty pasta dish from scratch, and this Pappardelle Pasta with Portobello Mushroom Ragu is no exception. I made this dish recently, and I can honestly say it was love at first bite.
Ingredients
- Extra-virgin olive oil
- Shallots
- Portobello mushroom caps
- Pappardelle pasta
- Garlic
- Fresh rosemary
- Crushed red pepper
- Tomato paste
- Balsamic vinegar
- Unsalted butter
- Parmigiano Reggiano
Instructions
- Start by heating olive oil in a large skillet over medium heat. Add thinly sliced shallots and a sprinkle of salt. Sauté them until soft but not browned, letting their natural sweetness shine through.
- Next, add the diced portobello mushroom caps to the skillet. Stir them well and sprinkle in more salt. Cook until the mushrooms release their juices and turn a beautiful golden brown. Their earthy aroma will fill the kitchen!
- While the mushrooms cook, bring a large pot of salted water to a boil. Cook your pappardelle pasta until just al dente, following the package instructions. Don’t forget to reserve some pasta water before draining!
- Add garlic, rosemary, red pepper, and tomato paste to the skillet with the mushrooms. Stir in balsamic vinegar and butter, then pour in some reserved pasta water. Stir everything together over medium heat until a silky sauce forms. Add more water if you desire a thinner consistency.
- Gently toss the cooked pasta with the sauce using tongs. Make sure every strand is coated in the luscious ragu. Plate the dish, then top with freshly shaved Parmesan curls for the ultimate finishing touch. Enjoy!
Notes
- Balance the Salt: Taste as you go to ensure the seasoning complements the sauce’s earthy and tangy elements.
- Use Fresh Ingredients: Fresh rosemary and high-quality Parmesan elevate the dish from good to unforgettable.
- Don’t Overcook Pasta: Drain it when it’s still firm to the bite since it will cook further when tossed in the sauce.
