A speedy and simple veggie lover pasta formula — pappardelle with portobello mushrooms and rosemary. A substantial portobello mushroom sauce joined with strips of pappardelle pasta make this an extremely fulfilling plate, and you can make it on the fly. The sauce is much similar to a conventional ragu or Italian meat sauce, aside from it's meatless. Portobello mushrooms have plenteous natural, woodsy flavors that coordinate splendidly with piney, sweet-smelling crisp rosemary.
Thick ragu sauces like this one are best mates with pappardelle pasta — the level, wide strands loop and twist effectively around a fork, getting every one of the juices and stout bits of sauce. Yum! Portobello mushrooms (or portabellas) are really congested, goliath cremini mushrooms. It's valid!
Portobellos turned into extremely popular during the 1990s, when mushroom producers understood the potential in permitting white catch mushrooms to develop a couple of additional days. First they're showcased as "infant" portobellos called "cremini" before developing into the larger than usual wonders we call portobellos.
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Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 shallots, halved lengthwise and thinly sliced
- Kosher salt
- 3 portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
- 8 ounces pappardelle pasta, fresh or dried
- 1 garlic clove, finely sliced
- 2 teaspoons finely chopped fresh rosemary leaves
- 1/2 teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
- 2 tablespoons unsalted butter
- A hunk of Parmigiano Reggiano or parmesan cheese
Instructions
- Put the oil. shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
- Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
- Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.
- Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve.
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