Pappardelle Pasta with Rosemary Portobello Mushroom Sauce
Wednesday, March 20, 2019
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Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side :)
Ingredients
Vegetarian
∙ Serves 2-4
Produce
1 Garlic clove
3 Portobello mushroom caps (10 -12 ounces)
1/2 tsp Red chili flakes
2 tsp Rosemary, fresh leaves
2 Shallots
Canned Goods
2 tbsp Tomato paste
Condiments
1 tsp Balsamic vinegar
Pasta & Grains
8 oz Pappardelle pasta, fresh or dried
Baking & Spices
1 Kosher salt
Oils & Vinegars
3 tbsp Olive oil, extra-virgin
Dairy
2 tbsp Butter, unsalted
1 Hunk of parmigiano reggiano or parmesan cheese
Ingredients
Vegetarian
∙ Serves 2-4
Produce
1 Garlic clove
3 Portobello mushroom caps (10 -12 ounces)
1/2 tsp Red chili flakes
2 tsp Rosemary, fresh leaves
2 Shallots
Canned Goods
2 tbsp Tomato paste
Condiments
1 tsp Balsamic vinegar
Pasta & Grains
8 oz Pappardelle pasta, fresh or dried
Baking & Spices
1 Kosher salt
Oils & Vinegars
3 tbsp Olive oil, extra-virgin
Dairy
2 tbsp Butter, unsalted
1 Hunk of parmigiano reggiano or parmesan cheese