This pasta dish is all about the mixture of fresh Portabello mushrooms, Cremini mushrooms, and red peppers. I like to cook the pasta to almost al dente and then, complete the process by cooking it together with the vegetables. Don't forget to grate in some Parmigiano-Reggiano or Parmesan for a creamier texture.
Pappardelle With Portobello, Cremini, And Red Peppers
200 g Dried Pappardelle Pasta
3 Large (about 280 g) Portobello Mushrooms, cleaned and diced
6 Large (about 260 g) Cremini Mushrooms, cleaned and diced
2 Medium Red Bell Peppers, seeded and diced
2 to 3 Tbsp Olive Oil
5 Cloves Garlic, chopped (you can use less garlic)
½ tsp Chili Flakes
2 Tbsp Chopped Fresh Italian Flat Parsley
A splash (2 Tbsp) of White Wine
About 1 Tbsp of Freshly Squeeze Lemon Juice
Sea Salt to taste
Freshly Ground Black Pepper, to taste
2 to 3 Tbsp of Freshly Grated Parmigiano-Reggiano or more
In a heavy cast iron or large non-stick pan, heat the oil over medium heat. Add the garlic and sauté until you can smell the garlic and light golden in color (about 1 minutes). Add the mushrooms and cook until they are almost soft. Then toss in the peppers and continue to cook for another 5 to 6 minutes.
Meanwhile, cook your pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked ALMOST al dente, drain it in a colander.
Mix in the chili flakes and parsley and give the mixture a quick stir. Then add wine and scrape around the pan to deglaze, and season with lemon juice, salt and pepper. Toss the pasta into the mushroom mixture, stir well, adjust seasoning if needed and grate in some Parmigiano-Reggiano. Serve immediately with a little extra grated cheese and parley, if desired.