Portobello Mushroom Pappardelle Pasta

With I Love Linen

Refined Sugar Free

RECIPE

Ingredients:

Serves 4

2 tablespoons extra virgin olive oil

2 shallots, finely sliced

5-6 portobello mushrooms, cut in sixths

220g fresh pappardelle pasta

2 tablespoons unsalted tomato paste

1 teaspoon balsamic vinegar

1/2 teaspoon chilli flakes

2 garlic cloves, minced

2 tablespoons organic unsalted butter

1 tablespoon rosemary leaves

Sea salt

Parmesan, to garnish

Method

Heat olive oil on medium heat in a large skillet. Add shallots and one teaspoon of sea salt. Stir frequently until shallots are slightly translucent. Add in mushrooms and cook until they become tender and their liquid evaporates.

Meanwhile, bring a large saucepan of water to the boil with one teaspoon of sea salt. Cook fresh pappardelle pasta until al dente (roughly 3-5 minutes). Scoop 1/2 cup of the pasta water and set aside. Drain the remaining liquid and set pasta aside.

Add tomato paste, balsamic vinegar, chilli flakes, garlic cloves, butter and rosemary to the mushroom mixture. Add the pasta water and combine all ingredients.

Add pasta to the mixture and gently toss to combine. Divide pasta between four plates. Garnish with fresh rosemary leaves and shavings of parmesan cheese.