Pappardelle is my favorite type of noodle. I love the look of its wide shape, and it holds sauce well.
In keeping with our transition to vegetarian weeknight meals, I made this pasta dish with mushrooms.
I experimented with a combo of vegan cheese that’s made to be similar to parmesan and actual parmesan.
The flavor profile comes from an olive oil, minced garlic and fresh tomato reduction, plus the cheese.
I garnished the dish with parsley from our garden.
1 pack pappardelle
1 garlic head, minced
4 small tomatoes (Roma size), chopped
1 pack mushrooms, sliced
vegan grated “parmesan” to taste
regular grated parmesan to taste
black pepper to taste
oregano to taste
Bring salted water to a boil in a pot, and cook the pappardelle until al dente. Drain and set aside, along with a cup of pasta water.
In a large pan, pour in enough olive oil to create a shallow pool at the bottom. Cook the garlic and tomatoes on low heat until they reduce to a paste-like texture, making sure not to burn the garlic. Add olive oil if needed.
Saute the mushrooms in the reduction, and stir in the pappardelle, cheese, pepper and oregano. Add a bit of pasta water to keep the noodles from drying out.