Some dishes just feel like comfort and class in one bite—and this Pappardelle with Portobello Mushrooms is exactly that.

With silky ribbons of pasta wrapped in a rich, buttery tomato sauce infused with rosemary and garlic, it’s the kind of meal that tastes like something you’d order at a cozy trattoria in Tuscany.

Why I Love This Recipe

Hearty, earthy mushrooms as the flavorful star

Balanced by a vibrant, garlicky tomato-butter sauce

Rosemary and chili give it beautiful depth and heat

Elegant enough for guests, easy enough for weeknights

One-pan sauce + pasta = minimal cleanup

What You’ll Need (Ingredient Highlights)

Portobello mushrooms: Meaty, earthy, and deeply flavorful when sautéed.

Pappardelle pasta: Wide ribbons that hold sauce beautifully.

Shallots & garlic: Add gentle sweetness and aroma to the sauce.

Tomato paste & balsamic vinegar: Bring tang, depth, and umami.

Rosemary & red chili flakes: A bold herbal and spicy kick.

Butter & olive oil: For richness and to create a silky finish.

Parmigiano Reggiano: Adds nutty, salty finish to each serving.

Pro Tips Before You Start

Slice mushrooms into even pieces for consistent cooking.

Use fresh rosemary—it makes a big difference in flavor.

Don’t skip the reserved pasta water; it helps bind the sauce.

Use high-quality pasta—fresh pappardelle if you can!

Grate the Parmesan fresh over each bowl for best flavor.

How to Make Pappardelle with Portobello Mushroom Sauce

Step 1: Sauté Shallots

In a large skillet over moderate heat, add olive oil, sliced shallots, and a pinch of kosher salt.

Cook, stirring often, until shallots soften (about 3–4 minutes).

They should be tender, not browned.

Step 2: Cook the Mushrooms

Add the sliced portobello mushrooms to the skillet.

Let them cook undisturbed for a few minutes until they begin to brown.

Add salt, stir, and continue cooking until mushrooms are tender and their liquid has evaporated.

Step 3: Boil the Pasta

Meanwhile, bring a large pot of water to a boil.

Add kosher salt and the pappardelle.

Cook until al dente. Reserve pasta water, then drain.

Step 4: Build the Sauce

To the mushroom skillet, add rosemary, sliced garlic, chili flakes, tomato paste, butter, and balsamic vinegar.

Pour in about reserved pasta water and stir gently over moderate heat until the mixture is saucy and glossy.

Step 5: Combine Pasta and Sauce

Add cooked pappardelle to the skillet and gently toss with tongs to coat in the sauce.

Add more pasta water if the mixture feels dry. Taste and adjust seasoning.

Step 6: Serve

Plate the pasta into shallow bowls and grate Parmigiano Reggiano generously over the top.

Serve warm and enjoy!

What to Serve It With

A crisp arugula salad with lemon vinaigrette

Garlic bread or crusty sourdough

A glass of Chianti or Pinot Noir

Roasted asparagus or green beans on the side

Variations / Substitutions

Different mushrooms: Try cremini or shiitake if portobellos aren’t available.

Add protein: Stir in grilled chicken or white beans.

Make it creamy: Add a splash of heavy cream at the end.

Pasta swap: Tagliatelle or fettuccine work well too.

Spice control: Reduce or skip chili flakes if sensitive to heat.

Storage & Leftovers

Store in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove with a splash of water or olive oil.

Not ideal for freezing due to the mushroom texture.

Delicious as leftovers—try it cold in a pasta salad or rewarmed with a fried egg on top!

FAQs

Can I use dried rosemary?
Fresh rosemary is best here, but you can substitute ½ tsp dried if needed.

Is pappardelle the only pasta that works?
Nope! Use fettuccine, tagliatelle, or even spaghetti if that’s what you have.

What’s the purpose of pasta water?
It helps emulsify and thicken the sauce so it clings to the noodles.

Can I add cream?
Yes! A splash of cream at the end makes the sauce extra luxurious.

Can I make this dish vegan?
Definitely—swap butter for olive oil and skip the Parmesan or use a vegan version.

How spicy is this?
It’s mildly spicy—just a hint of heat from the chili flakes. Adjust to taste.

Do I need to peel portobello mushrooms?
No need to peel—just wipe clean and remove the stems if tough.

Final Thoughts

This Pappardelle with Portobello Mushroom Sauce is rustic, rich, and deeply comforting.

The mushrooms bring an earthy intensity, while the rosemary-garlic-tomato sauce ties everything together with cozy autumn warmth.

Whether you’re cooking for yourself or someone special, this dish is sure to impress—every bite feels like a warm hug.

The Boat Shed Kitchen