HomeDinnerPappardelle Pasta with Portobello Mushroom Ragu Recipe

Pappardelle Pasta with Portobello Mushroom Ragu Recipe

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Pappardelle Pasta with Portobello Mushroom Ragu Recipe

Introduction

Pappardelle pasta, with its wide and ribbon-like noodles, is the perfect canvas for a rich and hearty Portobello mushroom ragu. This dish combines the earthy flavors of mushrooms with aromatic herbs and a luscious tomato sauce, making it a comforting and satisfying meal for any occasion.

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Ingredients You’ll Need:

1. For the Mushroom Ragu:

  • 2 tablespoons olive oil
  • 1 pound (450g) Portobello mushrooms, cleaned and sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 can (14 ounces/400g) crushed tomatoes
  • 1/2 cup vegetable broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

2. For the Pappardelle Pasta:

  • 8 ounces (about 225g) pappardelle pasta
  • Salt, for pasta water
  • Grated Parmesan cheese, for serving (optional)

Cooking Instructions

1. Preparing the Mushroom Ragu

  1. Heat the olive oil in a large skillet or saucepan over medium heat.
  2. Add the finely chopped onions, garlic, carrots, and celery. Sauté until the vegetables become soft and the onions turn translucent.
  3. Add the sliced Portobello mushrooms and continue to cook, stirring occasionally, until they release their moisture and start to brown.
  4. Pour in the crushed tomatoes, vegetable broth, dried oregano, and dried thyme. Season with salt and pepper to taste.
  5. Reduce the heat to low, cover the pan, and let the ragu simmer for about 20-25 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally.

2. Cooking the Pappardelle Pasta

  1. In a large pot, bring salted water to a boil.
  2. Add the pappardelle pasta to the boiling water and cook according to the package instructions or until al dente.
  3. Drain the cooked pasta and set it aside.

3. Combining the Pasta and Ragu

  1. Once the mushroom ragu has simmered to your desired thickness, taste and adjust the seasoning if needed.
  2. Add the cooked pappardelle pasta to the mushroom ragu. Toss everything together gently, ensuring the pasta is well-coated with the flavorful sauce.

4. Serving

Serve the Pappardelle Pasta with Portobello Mushroom Ragu hot. Garnish with fresh basil leaves and, if desired, a generous sprinkling of grated Parmesan cheese.

Conclusion

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Pappardelle Pasta with Portobello Mushroom Ragu is a delightful and satisfying Italian-inspired dish that’s perfect for any occasion. The robust flavors of Portobello mushrooms combined with the richness of the tomato sauce create a truly comforting meal that’s sure to please your taste buds.

Frequently Asked Questions

1. Can I use other types of mushrooms for this ragu?

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While Portobello mushrooms provide a deep, earthy flavor, you can certainly experiment with other mushrooms like cremini, shiitake, or even wild mushrooms to create your unique twist on this dish.

2. Is fresh pasta better for this recipe?

Fresh pappardelle pasta can be a delightful addition if you have access to it. It cooks quickly and has a different texture from dried pasta. Feel free to use it if you prefer the fresh pasta experience.

3. Can I make this dish vegan?

Absolutely! To make this recipe vegan, simply omit the Parmesan cheese or use a vegan cheese alternative. Check the ingredients of the pasta to ensure it’s vegan-friendly, as some varieties may contain eggs.

Source: familystylefood.com

Pappardelle Pasta with Portobello Mushroom Ragu Recipe

Pappardelle Pasta with Portobello Mushroom Ragu Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Pappardelle pasta, with its wide and ribbon-like noodles, is the perfect canvas for a rich and hearty Portobello mushroom ragu. This dish combines the earthy flavors of mushrooms with aromatic herbs and a luscious tomato sauce, making it a comforting and satisfying meal for any occasion.

Ingredients

  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)
  • Kosher salt
  • 3 (350 g) portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
  • 8 ounces (225 g) pappardelle pasta, fresh or dried
  • 1 garlic clove, finely sliced
  • 2 teaspoons finely chopped fresh rosemary leaves
  • ½ teaspoon crushed red pepper
  • 2 tablespoons (30 g) tomato paste
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons (30 g) unsalted butter
  • 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese

Instructions

  • 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.

  • Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add ½ easpoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.

  • Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente, according to the package directions. Scoop out and reserve ¾ cup of the pasta water, then drain the pasta.

  • Add the garlic, rosemary, red pepper, tomato paste, vinegar and butter to the mushrooms. Add ½ 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.

  • Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve. 

Notes

  • Any leftover pasta and sauce will keep up to 3 days in the refrigerator.
  • Nutrition Information
    Yield 1 Serving Size 4
    Amount Per ServingCalories 2290Total Fat 77gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 47gCholesterol 70mgSodium 703mgCarbohydrates 333gFiber 24gSugar 17gProtein 67g

    The information contained herein is subject to change.

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