PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU #mushroom #pasta #spagheti #vegan #vegetarian

PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU #mushroom #pasta #spagheti #vegan #vegetarian

A snappy and simple veggie lover pasta formula — pappardelle with portobello mushrooms and rosemary.

A substantial portobello mushroom sauce joined with strips of pappardelle pasta make this an exceptionally fulfilling plate, and you can make it on the fly.

The sauce is much similar to a conventional ragu or Italian meat sauce, with the exception of it's meatless.

Portobello mushrooms have inexhaustible gritty, woodsy flavors that coordinate consummately with piney, fragrant crisp rosemary.

Thick ragu sauces like this one are best mates with pappardelle pasta — the level, wide strands loop and twist effectively around a fork, getting every one of the juices and stout bits of sauce.

PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU #mushroom #pasta #spagheti #vegan #vegetarian

Also try our recipe : Greek Lemon Chicken and Orzo #lemon #vegan #bowl #recipes #vegetables

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

Instructions ':

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve. 

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