Description
A comforting and creamy vegetarian dish featuring wide pappardelle pasta and rich portobello mushroom sauce, perfect for cozy evenings.
Ingredients
Scale
- 8 oz wide pappardelle pasta
- 8 oz portobello mushrooms, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 cup vegetable broth
- Parmesan cheese, for serving
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil over medium heat in a large skillet. Add chopped garlic and sauté until fragrant.
- Add sliced portobello mushrooms and cook until tender and caramelized, about 5–7 minutes.
- Stir in chopped fresh rosemary and cook for an additional minute.
- Pour in vegetable broth and bring to a simmer, cooking until slightly thickened, about 4–5 minutes.
- Season with salt and pepper to taste.
- Toss the cooked pappardelle pasta with the mushroom sauce.
- Serve hot, topped with grated parmesan cheese. Enjoy!
Notes
This dish actually tastes great the next day as flavors meld together. Store sauce and pasta separately before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg