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 customary ragu or Italian meat sauce, aside from it's meatless.
Portobello mushrooms have plenteous gritty, woodsy flavors that coordinate consummately with piney, fragrant new rosemary.
Also try our recipe : GREEK PASTA SALAD #vegetarian #salad
- 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 :
- 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 1/2 teaspoon 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. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
- 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.
- Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve.
Source : bit.ly/2T5r29w
Read more our recipe : VEGETARIAN MUSHROOM MEATBALLS #vegetarian #healthyrecipe
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