Description
A cozy dish featuring pappardelle pasta in a creamy portobello mushroom sauce with fresh rosemary, perfect for weeknight dinners.
Ingredients
- Wide pappardelle pasta
- Portobello mushrooms, sliced
- Fresh rosemary, chopped
- Garlic, minced
- Olive oil
- Parmesan cheese, grated
- Salt
- Black pepper
- Vegetable broth or water
- Onion, chopped
Instructions
- Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic; sauté until translucent.
- Add sliced portobello mushrooms and fresh rosemary to the skillet; cook until the mushrooms are tender and beautifully browned.
- Pour in vegetable broth (or water) to deglaze the skillet, scraping any bits stuck to the bottom. Let it simmer for a few minutes.
- Combine the cooked pasta with the mushroom sauce, tossing to coat every strand.
- Serve hot, topped generously with grated Parmesan cheese, salt, and black pepper to taste.
Notes
For added protein, toss in grilled chicken or turkey bacon. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg