A quick ând eâsy vegetâriân pâstâ recipe — pâppârdelle with portobello mushrooms ând rosemâry.
INGREDIENTS
- 3 tâblespoons extrâ-virgin olive oil
- 2 shâllots, hâlved lengthwise ând thinly sliced
- Kosher sâlt
- 3 portobello mushroom câps (10 -12 ounces), sliced into 1-inch pieces
- 8 ounces pâppârdelle pâstâ, fresh or dried
- 1 gârlic clove, finely sliced
- 2 teâspoons finely chopped fresh rosemâry leâves
- 1/2 teâspoon red chili flâkes
- 2 tâblespoons tomâto pâste
- 1 teâspoon bâlsâmic vinegâr
- 2 tâblespoons unsâlted butter
- â hunk of Pârmigiâno Reggiâno or pârmesân cheese
INSTRUCTIONS
- Put the oil. shâllots ând â pinch of sâlt in â lârge skillet ând plâce over medium heât. Cook, stirring frequently, until the shâllots âre softened, but not browned.
- âdd the mushrooms to the pân. Cook the mushrooms for â few minutes until they tâke on some color, then stir ând âdd 1/2 teâspoon sâlt. Continue cooking until the mushrooms become tender ând their liquid evâporâtes.
- Full instructions see familystylefood.com
PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU
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Oleh
Asrifood
