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
- 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 :
- 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.
- 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
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