I can’t wait to share my experience making this comforting Pappardelle Pasta With Portobello Mushroom Ragu Recipe! There’s something so satisfying about wide, silky noodles coated in a rich, earthy mushroom sauce.

I whipped this up on a chilly evening, and it turned out better than I imagined. The Portobello mushrooms bring such a depth of flavor, and the subtle blend of herbs makes it feel like a gourmet meal, yet it’s so simple to make.

Even my picky eaters gave it a thumbs-up! Whether you’re cooking for a cozy dinner at home or impressing guests, this recipe is a winner.

Pappardelle Pasta With Portobello Mushroom Ragu Recipe

Why You’ll Love This Recipe?

Before we jump into the details, here’s why you should absolutely give this dish a try!

Easy to Prepare

This recipe uses simple techniques like sautéing and simmering, so even beginners in the kitchen will find it approachable. The steps are straightforward, and you don’t need to be a professional chef to nail this dish.

Versatile Ingredients

You can enjoy the dish just as it is or adapt it based on what you have on hand. Whether you want to swap the mushrooms or tweak the seasonings, it’ll turn out just as delicious.

Diet-Friendly Options

Looking for a vegan or dairy-free meal? This recipe makes it easy to modify! By substituting or skipping a few ingredients, you can make it suit any dietary need.

Restaurant-Quality Flavor

There’s something about the blend of Portobello mushrooms and a rich tomato base that tastes like a dish you’d get at a high-end Italian restaurant. Yet, it’s made right in the comfort of your kitchen!

Perfect for Any Occasion

Whether it’s a family dinner, date night, or meal prep for the week, this recipe fits the bill. It’s hearty, satisfying, and guaranteed to impress.

Cooking Time

Let’s quickly discuss how long it’ll take to whip up this delightful pasta dish.

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

These are the basic ingredients you’ll need for this recipe:

2 tablespoons olive oil
1 pound (450g) Portobello mushrooms, sliced
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium carrot, finely diced
1 celery stalk, finely diced
1 can (14 ounces) crushed tomatoes
1/2 cup vegetable broth
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh basil leaves, chopped (for garnish)
8 ounces (225g) pappardelle pasta
Salt (for pasta water)
1/4 cup grated Parmesan cheese (optional)

Variations

Feel free to experiment and make this recipe your own!

Dietary Modifications
- Use gluten-free pasta for a gluten-free version.
- Omit the Parmesan or use a dairy-free alternative for a vegan twist.
Flavor Add-ins
- Add a splash of red wine to the ragu for more depth.
- Mix in a pinch of red pepper flakes for heat.

Equipment You’ll Need

Large skillet/saucepan: To sauté and simmer the mushroom ragu.
Large pot: For boiling the pasta.
Wooden spoon: For stirring the ragu.
Colander: To drain the pasta.

How to Make Pappardelle Pasta with Portobello Mushroom Ragu?

Now for the fun part! Follow these steps to bring this dish to life.

Preparing the Mushroom Ragu

The key to a flavorful ragu is a good sauté. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onions, garlic, carrots, and celery, cooking until they soften and the onion turns translucent.

Add the sliced Portobello mushrooms and cook until they release their juices and begin to brown, stirring occasionally.

Next, pour in the crushed tomatoes and 1/2 cup vegetable broth. Stir in dried oregano, thyme, salt, and pepper. Reduce the heat to low, cover the skillet, and simmer the ragu for about 20–25 minutes. Stir occasionally to ensure the flavors meld beautifully. 🍅

Cooking the Pappardelle Pasta

While your ragu simmers, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions, or until al dente. Once cooked, drain and set aside. 🍝

Combining the Sauce and Pasta

Once your ragu has thickened and become wonderfully aromatic, taste it and adjust the seasoning if needed.

Add the cooked pappardelle pasta to the skillet, gently tossing to coat every ribbon in the rich mushroom sauce. 🍄

Serving

Time to plate your creation! Serve the pasta hot, garnished with fresh basil leaves and a sprinkling of Parmesan cheese if desired. The rustic simplicity of this dish lets its flavors shine. Enjoy! ✨

Tips for Making the Recipe

Ingredient Temperature: Bring ingredients like garlic and onion to room temperature for even cooking.
Season as You Go: Don’t wait until the end. Season the layers of your dish as you cook for maximum flavor.
Pasta Water: Save a little of your pasta water to help loosen the ragu if it feels too thick.

How to Serve Pappardelle Pasta with Portobello Mushroom Ragu?

Serve your pasta in shallow bowls to catch all that luscious sauce. Garnish with fresh basil and a generous grating of Parmesan for a perfect finishing touch. Pair it with a simple green salad and crusty bread to round out the meal.

Nutritional Information

Here’s a quick look at the nutritional breakdown per serving.

Calories: 320
Protein: 12g
Carbohydrates: 45g
Fat: 10g

Make Ahead and Storage

This dish is perfect for meal prep! The ragu can be made ahead of time and refrigerated for up to 3 days. Reheat it on the stovetop or microwave, adding a touch of water if it gets too thick.

For freezing, transfer the ragu to an airtight container and store it for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and reheat gently. Cooked pasta doesn’t freeze well, but you can make fresh pappardelle in minutes.

Whether you’re prepping ahead or enjoying it fresh, this Pappardelle Pasta with Portobello Mushroom Ragu is sure to become a staple in your kitchen. Bon appétit!

Check out this video for easy steps: