Description
Pappardelle with Portobello Mushroom Ragu is a comforting, gourmet dish that brings rich, earthy flavors to your dinner table. The wide noodles perfectly embrace the savory mushroom ragu, creating an irresistible meal that impresses both family and guests alike. This one-pot wonder is not only simple to make but also adaptable for various dietary needs, making it a versatile choice for any occasion.
Ingredients
Scale
- 8 oz pappardelle pasta
- 2 large portobello mushrooms, sliced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 cup low-sodium vegetable broth
- ½ cup dry red wine
- 1 tsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese
Instructions
- Prepare your ingredients by chopping the onion and garlic and slicing the mushrooms.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic; sauté until translucent (about 5 minutes).
- Add sliced mushrooms to the skillet and cook until browned (7–10 minutes).
- Pour in red wine; let it reduce slightly before adding vegetable broth. Simmer for about 15 minutes.
- Meanwhile, boil salted water and cook pappardelle according to package instructions (8–10 minutes) until al dente.
- Drain pasta and toss it into the skillet with the mushroom ragu, mixing thoroughly for about 2–3 minutes.
- Serve hot, garnished with fresh herbs and parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg