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Recipe by Rachel Ostroy

Portabello Pappardelle Pasta

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Portabello Pappardelle Pasta
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Gluten - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian

Pasta and truffles are a classic pairing! Add some sauteed baby bellas, fresh Parmesan cheese, garlic, and other delicious seasonings, and you are in for a pasta treat!

 

See here for more of Rachel’s Sweet and Savory Shavuot Recipes.

Ingredients

Main ingredients

  • 2-3 green onions or scallions

  • 1 teaspoon fresh parmesan

  • 1 teaspoon black pepper

  • 2 teaspoons salt

Wine Pairing

Koenig Riesling

Directions

Prepare the Portabello Pappardelle Pasta

1.

Cook pasta al dente or soft.

2.

As pasta is cooking, sauté garlic and parsley with olive oil, salt and black pepper.

3.

Clean, dry, cut stems and cut baby bellas into half moons. Once garlic mixture is golden, throw in the mushrooms. Sauté three to four minutes and set aside.

4.

Coat pasta with olive oil, truffle zest, parmesan, salt and black pepper. Combine with baby bellas.

5.

Slice two to three scallions or green onions and sprinkle on top.

Recipe tags

baby bella mushrooms gourmet meal in one noodles Pappardelle Pasta pasta portabello portobello rachel ostroy
Portabello Pappardelle Pasta

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