Pappardelle with Creamy Mushroom Ragu
Delicious, luscious pasta coated in a creamy, cheesy mushroom sauce is everything you need for a meatless Monday
Ingredients
- 3 tsp olive oil
- 1 medium shallot diced
- 8 oz sliced baby Bella mushrooms
- 8 oz sliced shitake mushrooms
- 4 cloves garlic minced
- 1 tbsp rosemary minced
- 2 tbsp Italian parsley minced, plus more for garnish
- 10.5 oz can beef consommé
- 1 cup beef broth
- 12 oz fresh pappardelle or any long cut pasta
- ¾ cup heavy cream
- ½ cup shaved parmesan
- salt and pepper to taste
Instructions
- In a large saute pan over medium heat, add shallots and cook for 2-3 minutes until translucent
- Add baby Bellas and shiitake mushrooms and sauté for 3-5 minutes or until tender.
- Add in the garlic, rosemary, and parsley and cook for another minute or until fragrant.
- Slowly pour in the beef consommé and broth and the fresh pasta. Make sure the pasta is as submerged as possible and bring to a simmer for 3-5 minutes, or until the pasta is tender
- If you do not have fresh pasta, cook according to package directions, minus 2-3 minutes, and finish in the pan with mushrooms based on the directions above
- Once the pasta is al dente and most of the liquid is absorbed, add in the heavy cream and parmesan. Stir to combine and bring to a simmer for 2-3 minutes or until the sauce thickens enough to coat the back of a spoon
- Season to taste and serve in shallow bowls and garnish with additional parsley and parmesan cheese. Serve immediately