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Savory Portobello Mushroom Pappardelle Recipe Ready in 30 Minutes

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This savory portobello mushroom pappardelle is a quick and easy weeknight dinner that delivers rich, earthy flavor without cream or meat. Ready in 30 minutes, it’s pure comfort in a bowl.

Ingredients

Scale
  • 8 oz (225g) dried pappardelle pasta
  • 1 lb (450g) portobello mushrooms, sliced 1/2-inch thick
  • 3 tablespoons (45ml) olive oil
  • 3 tablespoons (42g) unsalted butter
  • 4 cloves garlic, thinly sliced
  • 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) pasta cooking water
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 tablespoons (8g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes (optional)

Instructions

  1. Bring a large pot of generously salted water to a rolling boil. Add the pappardelle and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta is cooking, heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, add the sliced portobellos in a single layer (work in batches if needed). Let them cook undisturbed for 4-5 minutes until the underside is deeply golden and caramelized.
  3. Flip the mushroom slices and cook for another 3-4 minutes on the other side until tender and browned all over. Season with a good pinch of salt and pepper. Remove the mushrooms from the pan and set aside.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same pan. Add the sliced garlic and a pinch of red pepper flakes (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  5. Pour in the white wine, scraping up all the browned bits from the bottom of the pan. Let it simmer for about 2 minutes until reduced by about half.
  6. Add the cooked mushrooms back to the pan, along with the drained pappardelle. Drizzle in about 1/2 cup of the reserved pasta water. Toss everything together with tongs, letting the pasta absorb the liquid.
  7. Remove the pan from the heat. Sprinkle in the grated Parmesan cheese and toss vigorously until the cheese melts and coats the pasta. If the sauce seems too thick, add a splash more pasta water. Taste and adjust seasoning with salt and pepper.
  8. Divide the pasta among warm bowls. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

The biggest mistake is moving mushrooms too much; let them sit to develop a crust. Season mushrooms after searing, not before. Reserve pasta water for a silky sauce. Toss pasta with sauce off the heat to prevent greasiness.

Nutrition

Keywords: portobello mushroom pappardelle, mushroom pasta, quick pasta recipe, 30 minute dinner, vegetarian pasta, easy weeknight dinner

Find it online: https://chloeplate.com/savory-portobello-mushroom-pappardelle-recipe-ready-in-30-minutes/