Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary Italian-inspired feast! This Pappardelle Pasta with Rosemary Portobello Sauce is not just a meal—it's a symphony of flavors that will transport your taste buds straight to the rustic kitchens of Tuscany. With its rich, earthy mushrooms, aromatic rosemary, and perfectly cooked wide ribbon pasta, this dish promises to be the star of your dinner table, delivering restaurant-quality cuisine right in the comfort of your own home.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 250g pappardelle pasta
- 2 cups Portobello mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 cup vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Prepare all ingredients by cleaning and chopping the Portobello mushrooms into even, thin slices. Mince the garlic cloves finely and chop the fresh rosemary.
- Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat. The water should be generously salted to enhance the pasta's flavor.
- Add the pappardelle pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Add sliced Portobello mushrooms to the skillet, spreading them in a single layer. Allow them to cook without stirring for 2-3 minutes to achieve a golden-brown caramelization.
- Sprinkle chopped rosemary over the mushrooms, then gently stir and cook for an additional 2 minutes to release the herb's aromatic oils.
- Pour vegetable broth into the skillet, increase heat to medium-high, and let the sauce simmer and reduce for 5-7 minutes until slightly thickened.
- Drain the cooked pasta, reserving about 1/4 cup of pasta water. Add the pasta directly to the mushroom sauce, tossing to coat evenly.
- Season the dish with salt and freshly ground black pepper to taste. If the sauce seems too thick, add a small amount of reserved pasta water to achieve desired consistency.
- Serve immediately in warm pasta bowls, garnishing with freshly grated Parmesan cheese and a small sprig of fresh rosemary for presentation.
Tips
- Mushroom Mastery: For the most intense flavor, don't overcrowd the skillet when cooking Portobello mushrooms. Give them space to caramelize and develop a deep, golden-brown color.
- Pasta Water Magic: Always reserve some pasta water before draining. This starchy liquid is a secret weapon for creating a silky, clingy sauce that perfectly coats your pappardelle.
- Fresh is Best: Use fresh rosemary if possible. The difference in aroma and flavor compared to dried herbs is remarkable and will elevate your entire dish.
- Al Dente is Key: Pay close attention while cooking pasta. Perfectly al dente pasta has a slight firmness and provides the ideal texture for this sauce.
- Cheese Matters: Use freshly grated Parmesan for the best flavor. Pre-grated cheese often lacks the depth and richness of a block you grate yourself. Pro tip: For a luxurious touch, finish the dish with a drizzle of high-quality extra virgin olive oil just before serving to add an extra layer of flavor and shine!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 10mg
