Pappardelle Pasta With Rosemary Portobello Mushroom Sauce Recipe

Recipe By Slurrp

This pappardelle pasta with rosemary portobello mushroom sauce is a hearty and flavorful dish that is perfect for a cozy dinner. The wide and flat pappardelle noodles are cooked until al dente and then tossed in a rich and creamy sauce made with sautéed portobello mushrooms, garlic, and fresh rosemary. The earthy flavors of the mushrooms and the aromatic rosemary create a delicious combination that will satisfy your taste buds. Serve this pasta dish with a sprinkle of grated Parmesan cheese and a side of crusty bread for a complete meal.

4.9
26 Rating -
Rate
Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Pappardelle Pasta With Rosemary Portobello Mushroom Sauce
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Ingredients for Pappardelle Pasta With Rosemary Portobello Mushroom Sauce Recipe

  • 2 ounce Pappardelle Pasta
  • 1/2 tablespoon Olive Oil
  • 1 Portobello Mushrooms, Sliced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Fresh Rosemary, Chopped
  • 1/4 cup Vegetable Broth
  • 0.13 cup Heavy Cream
  • As required Salt And Pepper, To Taste
  • as needed Grated Parmesan Cheese, For Garnish

Directions: Pappardelle Pasta With Rosemary Portobello Mushroom Sauce Recipe

Cooking Directions

  • STEP 1.Cook the pappardelle pasta according to the package instructions until al dente.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the sliced portobello mushrooms and cook until they start to brown and release their juices.
  • STEP 3.Add the minced garlic and fresh rosemary to the skillet and cook for another minute.
  • STEP 4.Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld together.
  • STEP 5.Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  • STEP 6.Add the cooked pappardelle pasta to the skillet and toss to coat the noodles in the mushroom sauce.
  • STEP 7.Serve the pasta hot, garnished with grated Parmesan cheese and a sprinkle of fresh rosemary.
  • STEP 8.Enjoy!

Cooking Tips

  • Make sure to cook the pasta until al dente, as it will continue to cook slightly when tossed with the sauce.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Feel free to add other vegetables such as spinach or roasted red peppers to the sauce for extra flavor and texture.
  • If the sauce becomes too thick, you can thin it out with a little pasta cooking water.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pasta in a skillet over low heat, adding a splash of water or broth to prevent it from drying out.
  • Serve the reheated pasta with a sprinkle of grated Parmesan cheese and a drizzle of olive oil for added flavor.
Nutrition
value
276
calories per serving
12 g Fat14 g Protein50 g Carbs5 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    14g
  • Carbs
    50g
  • Fiber
    5g

MacroNutrients

  • Carbs
    50g
  • Protein
    14g
  • Fiber
    5g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    145mg
  • Iron
    2mg
  • Vitamin A
    79mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    49mg
  • Manganese
    < 1mg
  • Phosphorus
    227mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp