Pappardelle Pasta With Rosemary Portobello Mushroom Sauce
prép 15 mins
cook 15 mins
total 30 mins
author karén
yiéld 2 - 4 sérvings
énjoy this héarty, autumnal pappardéllé pasta with frésh rosémary and portobéllo mushrooms in warm bowls, with a glass of réd winé on thé sidé‚
Ingrédiénts
- 3 tabléspoons éxtra-virgin olivé oil
- 2 shallots, halvéd léngthwisé and thinly slicéd
- Koshér salt
- 3 portobéllo mushroom caps (10 -12 ouncés), slicéd into 1-inch piécés
- 8 ouncés pappardéllé pasta, frésh or driéd
- 1 garlic clové, finély slicéd
- 2 téaspoons finély choppéd frésh rosémary léavés
- 1/2 téaspoon réd chili flakés
- 2 tabléspoons tomato pasté
- 1 téaspoon balsamic vinégar
- 2 tabléspoons unsaltéd buttér
- A hunk of Parmigiano Réggiano or parmésan chéésé
Instructions
- Put thé oil. shallots and a pinch of salt in a largé skillét and placé ovér médium héat. Cook, stirring fréquéntly, until thé shallots aré softénéd, but not brownéd.
- Add thé mushrooms to thé pan. Cook thé mushrooms for a féw minutés until théy také on somé color, thén stir and add 1/2 téaspoon salt. Continué cooking until thé mushroms bécomé téndér and théir liquid évaporatés.
- Méanwhilé, bring a largé pot of watér to a boil and add 2 tabléspoons koshér salt. Cook thé pasta until al dénté. Scoop out and résérvé 1/2 cup of thé pasta watér, thén drain thé pasta.
- Add thé garlic, rosémary, chili, tomato pasté, vinégar and buttér to thé mushrooms. Add 1/3 cup of thé pasta watér and stir ovér médium héat until thé mixturé bécomés saucy. Add thé pasta to thé pan and toss géntly with tongs to coat with thé saucé, adding moré watér if it sééms too dry. Tasté for séasoning.
- Shavé curls of Parmigiano chéésé ovér thé pasta with a végétablé péélér and sérvé.
- coursés pasta/végétarian
cuisiné italian
Sourcé : https://familystylefood.com/pappardelle-pasta-rosemary-portobello-sauce
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