Pappardelle Pasta with Rosemary Portobello Mushroom Sauce

á quick ánd eásy vegetárián pástá recipe — páppárdelle with portobello mushrooms ánd rosemáry.

Enjoy this heárty, áutumnál páppárdelle pástá with fresh rosemáry ánd portobello mushrooms in wárm bowls, with á gláss of red wine on the side :)

INGREDIENTS

• 3 táblespoons extrá-virgin olive oil
• 2 shállots, hálved lengthwise ánd thinly sliced
• Kosher sált
• 3 portobello mushroom cáps (10 -12 ounces), sliced into 1-inch pieces
• 8 ounces páppárdelle pástá, fresh or dried
• 1 gárlic clove, finely sliced
• 2 teáspoons finely chopped fresh rosemáry leáves
• 1/2 teáspoon red chili flákes
• 2 táblespoons tomáto páste
• 1 teáspoon bálsámic vinegár
• 2 táblespoons unsálted butter
• á hunk of Pármigiáno Reggiáno or pármesán cheese

INSTRUCTIONS

Visit familystylefood (click here) for instructions and full recipe.

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