Experience a delightful fusion of flavors in this Pappardelle Pasta masterpiece. Portobello mushrooms, garlic, and rosemary combine with red wine and tomatoes for a sauce that enchants each bite. Ideal among Vegetarian Pasta Recipes Easy and Mushroom And Pasta Recipes Healthy, this dish elevates comfort and taste without compromising simplicity.

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I love making this pappardelle pasta with portobello mushroom ragu because its simple yet packed with nutrition and flavor. I start with 12 oz of pappardelle pasta and 4 large portobello mushrooms which are a great source of fiber and vitamins.

I use 2 tbsp olive oil while cooking a small yellow onion and 3 garlic cloves so that they release their natural antioxidants. Adding chopped fresh rosemary leaves helps enhance the aroma which complements the earthiness of the mushrooms perfectly.

I deglaze the pan with 1/2 cup dry red wine, letting it reduce and concentrate its flavors, before adding a 14 oz can diced tomatoes that gives a vitamin C boost. Salt, pepper and an optional pinch of red pepper flakes give a kick without overpowering the ingredients.

Its one of those really healthy vegetarian pasta recipes which is both simple and packed with flavor.

Why I Like this Recipe

I really love this recipe because its super easy to make even if im not a great chef in the kitchen. I enjoy how the portobello mushrooms give the dish a rich, almost meaty flavor even though its vegetarian. Also, the mix of garlic, rosemary and red wine creates this amazing, cozy taste that makes me feel all warm inside when i take a bite. I like how the sauce comes together with the tomatoes and a bit of pasta water to make it just the right consistency. Lastly, its such a satisfying dish that i can whip up quickly on busy nights and still feel like im eating something special.

Ingredients

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Pappardelle pasta is a rich source of carbohydrates which gives energy for hearty meals.
Portobello mushrooms are meaty and add an earthy flavor while being low in calories, fiber packed.
Olive oil contains healthy fats that helps improve flavor and boost heart health.
Diced tomatoes offer a slight sweetness and are loaded with vitamins and antioxidants.
Garlic gives a punchy aroma with a taste boost and may help support your immune system.
Fresh rosemary adds a herbal touch enhancing dish complexity with natural fragrance.
Dry red wine adds acidity and depth while tenderizing mushrooms and strengthening the sauce.

Ingredient Quantities

12 oz pappardelle pasta

4 large portobello mushrooms, sliced

2 tbsp olive oil

1 small yellow onion, finely chopped

3 garlic cloves, minced

1 sprig fresh rosemary, leaves chopped

1/2 cup dry red wine

1 (14 oz) can diced tomatoes

Salt and pepper to taste

Optional pinch of red pepper flakes for a little kick

How to Make this

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1. Bring a large pot of salted water to a boil and cook the 12 oz pappardelle pasta until it’s al dente, then drain reserving a bit of pasta water.

2. While the pasta is boiling, heat 2 tbsp olive oil in a large skillet over medium heat.

3. Add the finely chopped small yellow onion to the skillet and cook until it gets soft and a bit translucent.

4. Stir in the 3 minced garlic cloves and the chopped leaves from the rosemary sprig, cooking for about 30 seconds so they release their flavor.

5. Toss in the 4 sliced portobello mushrooms and cook them until they start to soften and brown.

6. Pour in 1/2 cup dry red wine and let it simmer for a couple minutes to reduce a little.

7. Add the 14 oz can of diced tomatoes including their juices, then season with salt, pepper and a pinch of red pepper flakes if you like a bit of kick.

8. Lower the heat and let the sauce simmer on its own for about 10 minutes, stirring occasionally. If it seems too thick, add a splash of the reserved pasta water.

9. Finally, add the drained pappardelle pasta to the skillet and toss everything together so the pasta is well coated with the mushroom ragu.

10. Serve hot and enjoy your quick and easy vegetarian meal!

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain the pasta
3. Large skillet for making the sauce
4. Cutting board for chopping the onion, garlic, rosemary, and mushrooms
5. Sharp knife for slicing and dicing ingredients
6. Measuring cups and spoons for the red wine and olive oil
7. Can opener for the diced tomatoes
8. Wooden spoon or spatula for stirring the sauce

FAQ

Can I substitute another type of pasta for pappardelle?
A: Yeah, you can use tagliatelle or even fettuccine, but pappardelle works best to hold all that yummy ragu.

Do I really need red wine for the sauce?
A: Not really, though it adds a rich depth. If you aren't a fan, you can skip it or use a splash of extra broth instead.

How do I know when the mushrooms are cooked enough?
A: Just cook them till they're nicely browned and tender, usually like 5 to 7 minutes should do it.

Can I make this recipe vegan/vegetarian?
A: Absolutely. It's already vegetarian, and just check your red wine is vegan if that matters.

Should I let the sauce simmer longer for a better flavor?
A: Sure, letting it simmer a bit longer can help meld the flavors but it's ready once the mushrooms are soft and the tomatoes are heated through.

PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU Recipe Substitutions and Variations

Instead of 12 oz pappardelle pasta, you can use fettuccine or even spaghetti if that’s what you have on hand.
If you can’t find portobello mushrooms, try using cremini mushrooms or even button mushrooms. Theyll give a slightly different texture but still work great.
Not got olive oil? You can swap it for canola or sunflower oil. It might change the flavor a bit, but it still does the trick.
If you don’t have 1/2 cup dry red wine, you can use dry white wine or simply a bit of beef or vegetable broth as a substitute.
For the canned diced tomatoes, if you’re feeling fresh, you could also dice up some fresh tomato and add a little extra seasoning to balance the flavors.

Pro Tips

1. Try not to let the mushrooms get too mushy; keep a close eye on them so they’re still got a bit of bite.
2. When you add the wine, let it simmer a bit longer to really let the flavor get strong, but don’t overdo it so the sauce doesn’t turn sour.
3. Hold back a little pasta water until the end. It can help loosen up the sauce if it ever starts getting too thick.
4. Be careful not to burn the garlic and rosemary when you cook them. They should be fragrant and light, not bitter from getting scorched.

PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

425

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain the pasta
3. Large skillet for making the sauce
4. Cutting board for chopping the onion, garlic, rosemary, and mushrooms
5. Sharp knife for slicing and dicing ingredients
6. Measuring cups and spoons for the red wine and olive oil
7. Can opener for the diced tomatoes
8. Wooden spoon or spatula for stirring the sauce

Ingredients

12 oz pappardelle pasta
4 large portobello mushrooms, sliced
2 tbsp olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 sprig fresh rosemary, leaves chopped
1/2 cup dry red wine
1 (14 oz) can diced tomatoes
Salt and pepper to taste
Optional pinch of red pepper flakes for a little kick

Directions

Bring a large pot of salted water to a boil and cook the 12 oz pappardelle pasta until it's al dente, then drain reserving a bit of pasta water.
While the pasta is boiling, heat 2 tbsp olive oil in a large skillet over medium heat.
Add the finely chopped small yellow onion to the skillet and cook until it gets soft and a bit translucent.
Stir in the 3 minced garlic cloves and the chopped leaves from the rosemary sprig, cooking for about 30 seconds so they release their flavor.
Toss in the 4 sliced portobello mushrooms and cook them until they start to soften and brown.
Pour in 1/2 cup dry red wine and let it simmer for a couple minutes to reduce a little.
Add the 14 oz can of diced tomatoes including their juices, then season with salt, pepper and a pinch of red pepper flakes if you like a bit of kick.
Lower the heat and let the sauce simmer on its own for about 10 minutes, stirring occasionally. If it seems too thick, add a splash of the reserved pasta water.
Finally, add the drained pappardelle pasta to the skillet and toss everything together so the pasta is well coated with the mushroom ragu.
Serve hot and enjoy your quick and easy vegetarian meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.