Portabella Mushroom Pappardelle Pasta with Thyme

This simple Portabello Mushroom Pasta is made with a rich mushroom & thyme ragù.

Prep Time 10

Cook Time 10

Total Time 20

Course Dinner, Pasta

Cuisine American, Italian

Servings servings

Calories 320 kcal

8 ounces tagliatelle or pappardelle
2 Tbs olive oil
2 medium shallots, finely diced (about ⅓ cup diced)
4 large portobello mushroom caps black gills scraped out then sliced into 1-inch pieces
2 cloves garlic, finely minced
1 Tbs fresh thyme, finely chopped
¼ teaspoon red chili flakes
2 Tbs tomato paste
2 Tbs unsalted butter (or non-dairy butter of choice)
3 teaspoon balsamic vinegar
to taste Parmigiano Reggiano, grated to top
Kosher salt

Bring a large pot of water to a boil and then add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and RESERVE ½ cup of the pasta water, then drain the pasta.
While your pasta is cooking, heat olive oil in a large skillet over medium heat. Once warm, add shallots and a pinch of Kosher salt and pepper. Sauté until the shallots are softened, but not browned.
Add the mushrooms to the pan. Cook the mushrooms until they start to soften and darken in color. Stir in ½ teaspoon Kosher salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
Add the garlic, thyme, chili flakes, tomato paste, balsamic vinegar, and butter to the mushrooms. Cook for 1 minute.
Add the ⅓ cup of pasta water and stir over medium heat until the mixture becomes saucy. Add the cooked pasta to the pan and toss gently to coat with the sauce, adding more pasta water if it's too dry. Taste for seasoning.
Add grated Parmigiano cheese over the pasta and serve.

A splash of balsamic vinegar brings out the deep and rich tomato flavors in this mushroom sauce.

Serving: 1servingCalories: 320kcal

Keyword mushroom pasta, Pasta Recipe, Vegetarian Pasta

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