# Pappardelle Pasta with Rosemary Portobello Mushroom 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 :)

**Prep time:** 15 minutes
**Cook time:** 15 minutes
**Total time:** 30 minutes
**Servings:** 4

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## 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
- 1/2 teaspoon red chili flakes
- 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

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## Shopping List

### 🍝 Pasta
- [ ] 8 ounces pappardelle pasta (fresh or dried)

### 🥬 Produce
- [ ] 2 medium shallots (about 2 ounces each)
- [ ] 3 portobello mushroom caps (10-12 ounces total)
- [ ] 1 garlic clove
- [ ] Fresh rosemary leaves (need 2 tsp chopped)

### 🧂 Pantry & Condiments
- [ ] Extra-virgin olive oil (need 3 tbsp)
- [ ] Tomato paste (need 2 tbsp)
- [ ] Balsamic vinegar (need 1 tsp)
- [ ] Kosher salt
- [ ] Red chili flakes (need 1/2 tsp)

### 🧀 Dairy
- [ ] 2 tablespoons unsalted butter
- [ ] 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese

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## Instructions

1. **Cook shallots.** 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. **Cook mushrooms.** 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. **Cook pasta.** 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. **Make sauce.** 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. **Serve.** Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve.

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## Notes

Any leftover pasta and sauce will keep up to 3 days in the refrigerator.

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## Nutrition

- Calories: 394 kcal
- Saturated Fat: 6g
- Sugar: 5g
- Iron: 2mg
- Carbohydrates: 47g
- Sodium: 92mg
- Vitamin A: 406IU
- Protein: 10g
- Potassium: 491mg
- Vitamin C: 3mg
- Fat: 19g
- Fiber: 4g
- Calcium: 30mg