PAPPARDELLE PASTA WITH ROSEMARY PORTOBELLO MUSHROOM SAUCE

PAPPARDELLE PASTA WITH ROSEMARY PORTOBELLO MUSHROOM SAUCE

Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side 🙂

INSTRUCTIONS


  1. Put the oil. shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
  2. Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
  3. Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.

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