Description
A creamy and hearty pasta dish featuring pappardelle and a rich portobello mushroom sauce, perfect for family dinners.
Ingredients
Scale
- 12 ounces pappardelle pasta
- 10 to 12 ounces portobello mushrooms, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup vegetable broth
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- Salt and black pepper, to taste
- A handful of fresh basil, for garnish
Instructions
- Cook pappardelle pasta according to package instructions in salted water.
- In a large pan, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sautéing until translucent.
- Add sliced portobello mushrooms and cook until browned.
- Pour in vegetable broth and bring to a simmer.
- Stir in heavy cream and let the sauce thicken.
- Season with salt and pepper.
- Combine cooked pappardelle with the sauce and toss over low heat.
- Serve hot, garnished with grated parmesan and fresh basil.
Notes
Pairs beautifully with a crisp side salad or roasted vegetables. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg