Go Back
–+ servings
Mushroom Pappardelle is a hearty and comforting vegetarian dinner that feels like you’re tucking into a ragu, just without the many hours of slow cooking!

Mushroom Pappardelle with an Asian Twist

Mushroom Pappardelle is a hearty and comforting vegetarian dinner that feels like you’re tucking into a ragu, just without the many hours of slow cooking!
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Asian, Italian
Keyword: Mushroom Pappardelle
Total Time: 30 minutes
Servings: 4

Equipment

  • Large pot
  • Large, deep, lidded frying pan or casserole dish
  • Stovetop

Ingredients

  • 375 g Portobello mushrooms
  • 1 eggplant
  • 3 shallots
  • 3 cloves garlic
  • 2 sprigs rosemary
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 375 g pappardelle pasta or other long pasta
  • 2 tablespoon Shaoxing wine
  • 2 tablespoon tomato paste
  • 2 tablespoon miso paste
  • ¾ cup pasta water
  • 20 g parmesan block
  • 2 tablespoon fried shallots opt.
  • Salt

Instructions

  • Place a large pot of salted water on to boil, lid on. You’ll want plenty of space for the pasta, so use the biggest pot you have.
    Salt
    A large pot of salted water on to boil, lid on.
  • Slice mushrooms and eggplant into 2cm pieces. Peel and dice shallot. Peel and crush garlic. Finely chop rosemary leaves.
    375 g Portobello mushrooms, 1 eggplant, 3 shallots, 3 cloves garlic, 2 sprigs rosemary
    Prep mushrooms and other veggies.
  • Add olive oil and butter to a large, deep, lidded frying pan on medium heat and cook shallots for 1-2 minutes until soft.
    1 tablespoon olive oil, 1 tablespoon butter, 3 shallots
    Cook shallots in a large, deep, lidded frying pan with olive oil and butter.
  • Add mushrooms and eggplant to the pan and cook, covered for 10 mins, stirring occasionally. Meanwhile continue to the next step.
    1 eggplant, 375 g Portobello mushrooms
    Add eggplant and mushrooms to the pan and cook.
  • Add pasta to the pot and set a timer for al dente (according to packet instructions).
    375 g pappardelle pasta
    Add pasta to the pot.
  • Add Shaoxing wine (Chinese cooking wine) to the pan with tomato paste, miso paste, pasta water from the pot, rosemary and garlic. Cook, lid off, stirring gently. Simmer on low, adding more pasta water as needed, until the pasta is ready.
    2 sprigs rosemary, 2 tablespoon Shaoxing wine, 2 tablespoon tomato paste, 2 tablespoon miso paste, ¾ cup pasta water, 3 cloves garlic
    Add Shaoxing wine to the pan with tomato paste, miso paste, pasta water, rosemary and garlic. Cook and stir gently.
  • Once pasta is ready, If your child prefers plain pasta then remove some to their plate first. Portion out some sauce and chop finely before adding to their plate.
    Then, if you have enough room in your frying pan, use tongs to transfer pasta directly to the frying pan, allowing a little pasta water to come with it. Otherwise drain pasta, add to a serving bowl and mix through sauce. Finely grate parmesan over and sprinkle with fried shallots (optional).
    20 g parmesan, 2 tablespoon fried shallots
    Pasta in a serving bowl mixed with the sauce and veggies and with grated parmesan and fried shallots on top.

Nutrition

Calories: 540kcal | Carbohydrates: 86g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 525mg | Potassium: 1029mg | Fiber: 9g | Sugar: 12g | Vitamin A: 346IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 3mg