Pappardelle Pasta With Rosemary Portobello Mushroom Sauce

Pappardelle Pasta With Rosemary Portobello Mushroom Sauce
By familystylefood.com

Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side 🙂

Prep time: 00:15
Cook time: 00:15
Total time: 00:30

Yield: 4 Servings

Ingredients:
3 tablespoons extra-virgin olive oil
2 shallots, halved lengthwise and thinly sliced
Kosher salt
3 portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
8 ounces pappardelle pasta, fresh or dried
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Instructions:

Put the oil. shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.

Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.

Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.

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For Full Instruction: familystylefood.com

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