Pappardelle Pasta with Portabella Mushroom Ragu

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Salt

  Table

  1 dash or 0.4g

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Garlic

  Raw

  1 clove or 3g

• Rosemary

  Fresh

  2 tsp or 1g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Balsamic vinegar

  1 tsp or 5g

• Butter

  Unsalted

  2 tbsp or 28g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the sliced shallots and a pinch of salt, cooking until softened but not browned.
2. Add the sliced mushrooms to the skillet. Cook until they take on color and add salt. Continue cooking until tender and the liquid evaporates.
3. In a separate pot, bring water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
4. Add garlic, rosemary, crushed red pepper, tomato paste, vinegar, and butter to the mushrooms. Stir in a small amount of pasta water at a time until desired consistency is reached. Add pasta and toss to coat, adding more water if needed.
5. Adjust seasoning to taste and serve.

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