Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4
This is a delicious autumnal pappardelle pasta perfect for entertaining and date nights with your favorite bottle of red wine. A hearty dish with fresh rosemary and portobello mushrooms that you can whip up easily and in under thirty minutes.
INGREDIENTS :
- 2 tbsp (30 grams) unsalted butter
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/2 tsp red chili flakes
- 2 shallots, halved lengthwise and thinly sliced
- 3 (350 grams) portobello mushroom caps (10 -12 oz.), sliced into 1” pieces
- 1 garlic clove, finely sliced
- 8 oz (225 grams) pappardelle pasta, fresh or dried
- 2 tsp finely chopped fresh rosemary leaves
- 1 tsp balsamic vinegar
- 2 tbsp (30 grams) tomato paste
- 1 chunk (50 grams) Parmigiano Reggiano or Parmesan cheese
- Kosher salt
DIRECTIONS :
Step 1: In a large skillet, add the oil, shallots, and season with a pinch of salt. Cook over medium heat until the shallots have softened but not browned, stirring often.
Step 2: To the pan, add the mushrooms and continue to cook for a couple of minutes more. Stir well and season with half tsp salt. Cook further until the mushrooms are tender and the liquid has evaporated.
Step 3: In the meantime, cook the pasta in a large pot of salted boiling water until al dente. Reserve half c of the pasta water before draining the pasta.
Step 4: To the mushrooms, add the garlic, rosemary, chili, tomato paste, vinegar, and butter. Pour in 1/3 c of the pasta water. Stir well and heat over medium heat until the mixture is saucy. Next, add the pasta and gently toss using tongs to coat. If the pasta seems dry, just add more pasta water. Adjust the seasoning according to taste.
Step 5: Take off the heat when done and serve the pasta topped with curls of Parmigiano cheese. Enjoy!
NUTRITION FACTS:
Calories: 394 kcal | 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
