Pappardelle pasta with portobello mushroom ragu from Family Style Food

  • shallots
  • rosemary
  • garlic
  • tomato paste
  • balsamic vinegar
  • pappardelle pasta
  • dried red pepper flakes
  • portabello mushrooms
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on October 29, 2019

    I just made this, and it was nice, but not over the moon nice. Part of it might have been that the proportion of sauce in my recipe was too small for the amount of pasta. I used 100g of dry pasta, so about 4 ounces (so half of what is required), because that was the left of my pack. However, the recipe is quite unclear requiring 8 ounces (225g) of fresh or dry pasta, which isn't quite the same. Otherwise, the recipe was still nice and hearty, just not extraordinary.

  • stef on December 18, 2018

    Had some Portobello mushrooms to use. It was a very quick recipe to put together and we liked it

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