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The Boat Shed Kitchen

Pappardelle with Portobello Mushrooms

This mushroom pappardelle features tender portobellos, fresh rosemary, and a tomato-butter sauce that clings beautifully to wide ribbons of pasta. It’s a vegetarian-friendly dinner that feels luxurious yet comes together easily on a weeknight.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 3 portobello mushroom caps 10–12 oz, sliced
  • 8 oz pappardelle pasta fresh or dried
  • 2 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 1 garlic clove finely sliced
  • 2 tsp chopped fresh rosemary leaves
  • ½ tsp red chili flakes
  • 2 shallots halved and thinly sliced
  • 2 tbsp unsalted butter
  • Parmigiano Reggiano or Parmesan cheese
  • 3 tbsp extra-virgin olive oil
  • Kosher salt

Method
 

  1. In a large skillet, heat olive oil, shallots, and a pinch of salt over medium heat.
  2. Cook until softened but not browned.
  3. Add mushrooms and cook until browned and tender.
  4. Add ½ tsp salt and stir occasionally.
  5. Meanwhile, boil water in a large pot.
  6. Add 2 tbsp kosher salt and cook pappardelle until al dente.
  7. See full steps with tips & photos → https://theboatshedcafe.com/pappardelle-with-portobello-mushrooms-and-rosemary-tomato/

Notes

  • Fresh rosemary makes a huge difference—don’t skip it!
  • If using dried pasta, stir gently to prevent breakage.
  • The chili flakes add gentle heat, but you can reduce or omit for a milder version.