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Pappardelle with Portobello Mushroom Sauce

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This creamy Pappardelle with Portobello Mushroom Sauce is a comforting Italian delight packed with rich flavors and nutrients.

Ingredients

Scale
  • 12 ounces pappardelle pasta
  • 10 to 12 ounces portobello mushrooms, sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste
  • Fresh basil, for garnish

Instructions

  1. Cook pappardelle pasta according to package instructions, salting the water.
  2. In a large pan, heat olive oil over medium heat.
  3. Add chopped onion and minced garlic, sautéing until translucent.
  4. Add sliced portobello mushrooms and cook until browned.
  5. Pour in vegetable broth and bring to a simmer.
  6. Stir in heavy cream and let the sauce thicken.
  7. Season with salt and pepper to taste.
  8. Combine cooked pappardelle with the sauce over low heat.
  9. Serve hot, garnished with grated parmesan and fresh basil.

Notes

Store in an airtight container for up to three days in the fridge or freeze for up to a month. Reheat slowly, adding a splash of vegetable broth or cream.

Nutrition

Find it online: https://www.anytimesrecipes.com/pappardelle-portobello-mushroom-sauce/