Pappardelle with Mushrooms in a Rosemary & Balsamic Sauce

10 min



Ribbons of velvety pasta, with a luscious ragu sauce. A very elegant dish; quick to the table and full of earthy robust flavours


  • Drizzle of oil and a small knob of butter (plus a little extra)
  • 2 Shallots, thinly sliced
  • 400g Portobello mushrooms, diced
  • 400g Pasta Vera Pappardelle
  • 2 Garlic cloves, crushed
  • 2 tbsp Fresh rosemary, finely chopped
  • Pinch chilli flakes
  • 2 tbsp Tomato paste
  • 1 tsp Balsamic vinegar
  • Salt and pepper to taste
  • Parmesan for garnish


  1. Drizzle oil in the pan and drop in the butter. When bubbling, sprinkle in the onions and sauté gently until soft and fragrant.
  2. Toss in the mushrooms, add a pinch of salt, and cook until all the liquid has evaporated, and the mushrooms are fat and shiny.
  3. If using stemmed rosemary, once you’ve removed the leaves, drop the stems in the pasta water for extra flavour .
  4. Bring a large pot of well-salted water to a boil.
  5. Add the required amount of Pappardelle and boil for 4-5 minutes or until al dente (cooked just enough to retain a somewhat firm texture).
  6. When ready keep ½ cup of the pasta water, drain, and keep warm until ready to combine with the sauce.
  7. Add the remaining ingredients to the mushrooms. Stir gently then pour in 1 tbsp of the reserved pasta water.
  8. If the sauce is a little stiff pour in the remaining pasta water. Gently drop in your ribbons of beautiful pappardelle. Toss gently. Taste and season with plenty of fresh black pepper and some

Serve :
With this recipe,  grate a little parmesan onto the bottom of the bowl, before placing the pasta and sauce on top. The pappardelle sticks to the parmesan and the sauce at the same time.

Don’t forget to garnish the finished dish too.

Jax Says :
If you’re using fresh rosemary, once you have the leaves, toss the woody stalks into the pasta water.
This gives the dish an extra layer of gorgeous flavour



Other Favourites