Pappardelle Pasta with Mushrooms
(Veg) • Serves 2
Mushrooms are one of my favorite foods. They bring a delicious, earthy, umami flavor to any dish. The flavor profile of this dish will depend on which mushroom variety you choose to cook with. I would suggest using white button mushrooms, which will be the mildest in flavor. Shiitake mushrooms are buttery and meaty, and porcini mushrooms are rich, nutty, and woodsy. The key to this pasta dish is topping it off with excellent olive oil and serving it immediately!
Ingredients Method
1 pound mushrooms of your choice, sliced
4 cloves garlic, peeled and chopped
Extra virgin olive oil
1 cup vegetable broth
12oz pappardelle pasta
¼ cup parsley, chopped
¼ cup parmesan cheese, grated
Salt and pepper to taste
1. Add olive oil and garlic to a large sauté pan and slowly increase heat to medium. This will allow the garlic to become chewy and caramelized. Once the garlic is light brown in color and fragrant, add sliced mushrooms to the pan and stir. Cook at medium heat until mushrooms are soft and most of the water in the pan has evaporated.
2. Meanwhile, boil water on the side for the pasta and season generously with salt and a little olive oil.
3. Once the mushrooms lose most of their moisture and the pan is dry, add veggie broth. Increase heat to medium-high. Start with ½ cup veggie broth at a time and keep adding more as needed. Stir mushrooms.
4. Add pasta to boiling water and cook until al dente. About 3 minutes before the pasta is finished cooking, scoop out ¼ cup of the pasta water and add this to the mushroom pan. Stir to create a thick sauce.
5. Drain pasta and add to mushroom pan. Turn off heat and add fresh parsley, parmesan cheese, and olive oil. Serve immediately.