Fresh Pappardelle with Zesty Portobello Mushroom Ragu Recipe

Rich, hearty aromas of a classic pappardelle pasta with portobello mushroom ragu fill the kitchen with warmth and comfort.

Rustic Italian flavors dance through this robust vegetarian dish that celebrates earthy mushroom depth.

Meaty portobello mushrooms create a luxurious sauce that clings perfectly to wide, silky pasta ribbons.

Each forkful promises a symphony of umami-packed ingredients, blending traditional techniques with modern vegetarian sensibilities.

The ragu delivers intense, layered flavors that rival any meat-based sauce.

Sautéed mushrooms, fragrant herbs, and a splash of red wine create a decadent meal that satisfies even the most discerning palate.

Dive into this soul-warming recipe and transform your dinner into a gourmet experience.

Instructions for Cooking Pappardelle with Ragu

Mushroom Culinary Adventure

• Flavor Foundation Warm olive oil in a spacious skillet, gently sautéing shallots with a delicate salt sprinkle until they become soft and translucent.
• Mushroom Magic Add portobello mushrooms, allowing them to release their rich earthy essence and develop a beautiful golden color while becoming tender.
• Pasta Preparation Boil pappardelle in generously salted water until perfectly cooked, capturing some pasta water before draining to help create a silky sauce.
• Aromatic Infusion Introduce garlic, rosemary, red pepper, tomato paste, vinegar, and butter into the mushroom mixture, creating a complex and vibrant sauce base.
• Sauce Symphony Combine pasta with the luscious mushroom sauce, adjusting consistency with reserved pasta water and seasoning to your taste preferences.
• Final Flourish Gracefully top with delicate shavings of Parmigiano cheese, transforming the dish into a rustic, elegant culinary experience.

Add-Ins and Garnish Ideas for Ragu Pasta

• Experiment with different mushroom types like shiitake, cremini, or wild mushrooms to create unique flavor profiles and textures in your ragu.
• Boost umami by adding a splash of soy sauce or a sprinkle of nutritional yeast to intensify the savory mushroom base.
• Swap rosemary with thyme, sage, or oregano to match your taste preferences and create regional Italian-inspired variations.
• Control heat by increasing or decreasing red pepper flakes, or substitute with smoked paprika for a different flavor dimension.
• Incorporate crumbled plant-based sausage or tofu to add extra protein and make the dish more substantial for hearty appetites.

Plating Tips for Mushroom Ragu Pasta

• Rustic Italian Feast Night: Transform your dining experience into a cozy Italian gathering by serving this pappardelle with soft candlelight and a rustic wooden board.
• Wine Pairing Perfection: Choose a medium-bodied red wine like Chianti or Sangiovese that complements the earthy mushroom ragu and enhances the dish's rich flavors.
• Herbal Garnish Elegance: Sprinkle fresh chopped parsley or basil on top for a bright, green contrast that adds a pop of color and fresh aromatic notes to the mushroom sauce.
• Texture Contrast Delight: Serve with a crispy side of toasted ciabatta bread or garlic crostini to provide a delightful crunch alongside the soft, silky pappardelle pasta.

How to Store Pappardelle with Ragu

• Batch Cooking Magic: Make a double portion of the mushroom ragu and store extra in airtight containers for quick mid-week meals. It keeps beautifully in the refrigerator for 3-4 days.
• Freezer-Friendly Strategy: Cool the mushroom sauce completely before transferring to freezer-safe containers. This hearty ragu stays delicious when frozen for up to 2 months, perfect for spontaneous dinner solutions.
• Pasta Prep Pro-Tip: Cook pasta slightly firmer than usual when planning to reheat, as it will continue softening when mixed with stored sauce. This prevents mushy textures during reheating.
• Refrigeration Wisdom: Store pasta and sauce separately to maintain optimal texture. When ready to enjoy, gently reheat the ragu in a skillet, adding a splash of pasta water to revive its silky consistency.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 450 kcal

Servings: 5

What’s in Pappardelle with Portobello Ragu

• Shallots: Provides a delicate, sweet foundation that enhances the depth of the mushroom ragu without overpowering other flavors. Choose firm, smooth shallots with no soft spots or sprouting.
• Garlic: Adds robust, earthy undertones that complement the mushroom's natural richness. Select fresh, plump cloves with tight, unbroken skin.

• Portobello Mushrooms: Delivers meaty texture and intense umami flavor as the star of the ragu. Pick mushrooms that are firm, dark, and free from blemishes or excessive moisture.
• Olive Oil: Creates a silky base for sautéing and building foundational flavors. Opt for extra virgin olive oil with a fresh, fruity aroma.

• Rosemary: Introduces a piney, aromatic note that elevates the mushroom's earthiness. Select fresh sprigs with vibrant green color and strong fragrance.
• Red Pepper: Provides a subtle, warming heat that adds complexity to the dish. Choose whole dried peppers or flakes for maximum flavor impact.
• Tomato Paste: Contributes rich, concentrated tomato essence and helps thicken the sauce. Look for brands with deep red color and minimal additives.
• Vinegar: Brings bright acidity that balances the dish's richness. Use a high-quality red or balsamic vinegar for depth.
• Butter: Adds luxurious creaminess and helps bind the sauce. Select unsalted butter for better flavor control.
• Parmigiano Cheese: Offers sharp, salty finish that complements the ragu's deep flavors. Grate fresh for maximum taste and texture.
• Pasta: Serves as the perfect vehicle for the rich, hearty sauce. Choose high-quality pappardelle with good texture and ability to hold sauce.

Pasta Tools Needed for Portobello Mushroom Ragu

• Large Skillet: Essential for sautéing mushrooms and shallots with perfect heat control.
• Pasta Pot: Needed to boil pappardelle pasta to achieve al dente texture.
• Wooden Spoon: Great for stirring ingredients and preventing sticking in the skillet.
• Cutting Board: Helps chop shallots, garlic, and prepare ingredients cleanly.
• Chef's Knife: Sharp tool for precise ingredient preparation.
• Colander: Used to drain pasta after cooking.
• Cheese Grater: Perfect for shaving Parmigiano cheese on top of the dish.
• Measuring Spoons: Helps accurately measure salt, herbs, and spices.

Hearty Pappardelle Pasta with Portobello Mushroom Ragu

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• Total Time: 35 minutes
• Yield: 5 1x

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Description

Hearty pappardelle pasta with portobello mushroom ragu promises a rich culinary journey through Italian countryside flavors. Robust mushroom sauce clings to wide ribbons of pasta, delivering deep, earthy comfort that satisfies savory cravings.

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Ingredients

Scale 1x2x3x

• 3 (350 g) portobello mushroom caps (10–12 oz), sliced into 1-inch pieces
• 8 oz (225 g) pappardelle pasta, fresh or dried
• 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese
• 2 medium shallots, halved lengthwise and thinly sliced (about 2 oz each)
• 3 tbsps (45 ml) extra-virgin olive oil
• 2 tbsps (30 g) unsalted butter
• 2 tbsps (30 g) tomato paste
• 1 garlic clove, finely sliced
• 2 tsps finely chopped fresh rosemary leaves
• 1 tsp balsamic vinegar
• ½ tsp crushed red pepper
• Kosher salt

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Instructions

1. Sauté Foundation: Heat olive oil in a spacious skillet over medium heat, softening shallots with a pinch of salt until translucent and tender.
2. Mushroom Transformation: Add portobello mushrooms, cooking until they develop a deep golden-brown color and release their natural moisture, concentrating their rich earthy flavor.
3. Pasta Preparation: Cook pappardelle in heavily salted boiling water until perfectly al dente, reserving starchy cooking liquid before draining.
4. Flavor Layering: Introduce garlic, rosemary, red pepper flakes, tomato paste, vinegar, and butter to the mushroom base, creating a complex sauce by blending in reserved pasta water until smooth and silky.
5. Final Assembly: Combine cooked pappardelle with the mushroom ragu, ensuring each pasta ribbon is generously coated. Adjust sauce consistency and seasoning to taste, using additional reserved liquid if needed.
6. Elegant Finish: Crown the dish with delicate shavings of aged Parmigiano cheese, elevating the visual and flavor profile of the rustic Italian-inspired pasta.

Notes

• Prep Mushroom Precisely: Dice portobello mushrooms uniformly to ensure even cooking and consistent texture throughout the ragu.
• Control Liquid Release: Allow mushrooms to release moisture completely, concentrating flavors and preventing watery sauce consistency.
• Pasta Water Magic: Reserve starchy cooking liquid as a critical sauce-binding agent, helping create smooth, clingy sauce that perfectly coats pasta.
• Temperature Technique: Maintain moderate heat when sautéing shallots and mushrooms to develop deep flavor without burning ingredients.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 20 mg