Pappardelle Pasta with Portobello Mushroom Ragu
Pappardelle Pasta with Portobello Mushroom Ragu is a comforting, gourmet dish that combines rich, earthy flavors in just 30 minutes. This satisfying meal features tender pappardelle pasta enveloped in a savory mushroom ragu, making it perfect for cozy dinners or impressing guests. With simple ingredients and an easy preparation process, you’ll create a delicious culinary experience that brings warmth to any table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz pappardelle pasta
- 8 oz portobello mushrooms, sliced
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup low-sodium vegetable broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Sauté the onion in olive oil over medium heat until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
- Stir in sliced portobello mushrooms and cook until golden brown (approximately 8 minutes).
- Pour in diced tomatoes and vegetable broth; add oregano and thyme. Simmer for about 10 minutes.
- Cook pappardelle according to package instructions until al dente (about 8 minutes). Drain and reserve some pasta water.
- Combine pappardelle with the ragu sauce, adding reserved pasta water if needed for desired consistency.
- Serve hot, garnished with freshly cracked pepper or parsley.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg