PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU #vegetarian #pasta

A substantial portobello mushroom sauce joined with strips of pappardelle pasta make this a wonderful plate, and you can make it on the fly.

The sauce is much similar to a conventional ragu or Italian meat sauce, aside from it's meatless.

Portobello mushrooms have inexhaustible natural, woodsy flavors that coordinate superbly with piney, sweet-smelling new rosemary.

Also try our recipe : VEGAN MASHED POTATOES WITH GARLICKY KALE #vegatable #vegan

Ingredients :

• 3 tablespoons extra-virgin olive oil
• 2 shallots, halved lengthwise and thinly sliced
• Kosher salt
• 3 portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
• 8 ounces pappardelle pasta, fresh or dried
• 1 garlic clove, finely sliced
• 2 teaspoons finely chopped fresh rosemary leaves
• 1/2 teaspoon red chili flakes
• 2 tablespoons tomato paste
• 1 teaspoon balsamic vinegar
• 2 tablespoons unsalted butter
• A hunk of Parmigiano Reggiano or parmesan cheese

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.

Source : bit.ly/2U71nC7

Read more our recipe : PALEO SWEET POTATO WAFFLE BREAKFAST SANDWICH #vegetarian #paleo