Portobello Pappardelle

Who doesn’t love bolognese? It has been my favorite kind of pasta since I was a kid. Honestly, Italian food is my favorite to cook and to eat. I love everything that has to do with pasta so you’ll be seeing a lot more pasta, pizza, and focaccia dishes around here.

This dish is the vegetarian (or it can be vegan if you exclude the ricotta cheese) interpretation of beef bolgnese, it is made with portobello and let me tell you, it is DE-LI-CIOUS. Here goes!

Recipe

Ingredients:

  • 8 oz cooked pappardelle pasta

  • 1 cup chopped portobello mushrooms

  • 2 -3 garlic cloves

  • 1/4 chopped white or yellow onion

  • 1/2 tbsp balsamic vinegar

  • 3-5 tbsp marinara sauce

  • 1/4 cup water

  • Low fat ricotta cheese*

  • Fresh thyme

  • Fresh rosemary

  • Salr & pepper

Directions

In a large skillet heat up some olive oil and add onion and garlic, cook until translucent.

Add chopped mushrooms, season with salt and pepper and cook until they are golden brown

Add balsamic vinegar and reduce.

Add marinara sauce.

If the marinara sauce is not too liquid, add 1/4 cup water and reduce.

Add fresh thyme and rosemary.

Adjust flavors as needed.

Serve with pappardelle pasta and add chunks of low fat ricotta cheese

Enjoy,

Mariana

Garnish with micro greens, fresh parsley and Parmesan cheese.

MealsMariana GarzaComment