Pappardelle Pasta Mushroom Sauce

A quick and easy vegetarian pasta recipe — pappardelle with portobello mushrooms and rosemary.A meaty portobello mushroom sauce combined with ribbons of pappardelle pasta make this a very satisfying plate, and you can make it on the fly.

Thick ragu sauces like this one are fine pals with pappardelle pasta — the flat, wide strands coil and curl without problems round a fork, catching all of the juices and chunky bits of sauce.Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side.

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 2 shallots, halved lengthwise and thinly sliced
• Kosher salt
• 3 portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
• 8 ounces 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 tomato paste
• 1 teaspoon balsamic vinegar
• 2 tablespoons unsalted butter
• A hunk of Parmigiano Reggiano or parmesan cheese

METHOD

1. put the oil. shallots and a pinch of salt in a large skillet and location over medium heat. prepare dinner, stirring often, until the shallots are softened, however not browned.
2. upload the mushrooms to the pan. cook the mushrooms for a couple of minutes till they tackle some colour, then stir and add 1/2 teaspoon salt. continue cooking till the mushrooms come to be soft and their liquid evaporates.
3. in the meantime, convey a massive pot of water to a boil and add 2 tablespoons kosher salt. cook dinner the pasta until al dente. Scoop out and reserve half cup of the pasta water, then drain the pasta.
4. add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. upload 1/3 cup of the pasta water and stir over medium warmness until the mixture will become saucy. upload the pasta to the pan and toss gently with tongs to coat with the sauce, adding greater water if it seems too dry. taste for seasoning.
5. Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve.

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