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PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU #vegetarian #pasta

PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU  #vegetarian #pasta

A substantial portobello mushroom sauce joined with strips of pappardelle pasta make this a wonderful plate, and you can make it on the fly.

The sauce is much similar to a conventional ragu or Italian meat sauce, aside from it's meatless.

Portobello mushrooms have inexhaustible natural, woodsy flavors that coordinate superbly with piney, sweet-smelling new rosemary.

PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU  #vegetarian #pasta

Also try our recipe : VEGAN MASHED POTATOES WITH GARLICKY KALE #vegatable #vegan

Ingredients :
  • 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 :
  1. 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. 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.
Source : bit.ly/2U71nC7

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