Description
A comforting bowl of wide pappardelle pasta enveloped in a rich, creamy sauce made of tender Portobello mushrooms, aromatic garlic, and fresh rosemary.
Ingredients
- Wide pappardelle pasta
- Portobello mushrooms, sliced
- Fresh rosemary, chopped
- Olive oil
- Garlic, minced
- Onion, chopped
- Vegetable broth
- Parmesan cheese, for serving
- Salt
- Pepper
Instructions
- Cook the pappardelle pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft and fragrant.
- Add sliced Portobello mushrooms and fresh rosemary to the skillet, cooking until the mushrooms are tender and their aroma fills your kitchen.
- Pour in the vegetable broth, allowing it to simmer for a few minutes. Season with salt and pepper to taste.
- Toss the cooked pappardelle with the mushroom sauce until everything is beautifully combined.
- Serve topped with generously grated Parmesan cheese.
Notes
You can prepare the mushroom sauce in advance and toss it with pasta right before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg