Portabello Mushroom Pappardelle

Serves 2

Ingredients

2tbsp of extra-virgin olive oil

2 shallots, halved lengthwise and thinly sliced

Seasoning

350 g portobello mushroom caps (caps removed and sliced)

250g pappardelle pasta, fresh or dried

1 garlic clove, finely sliced

2 teaspoons finely chopped fresh rosemary leaves

pinch or more of red chilli flakes (depends on how hot you like it)

1 tbsp of tomato paste

1 tbsp of balsamic vinegar

Knob of butter Shaved Parmigiano Reggiano

1. In a deep pan add the olive oil, and shallots and cook over medium heat until the shallots are translucent and soft but not browned.

2. Add the mushrooms and garlic to the pan. Cook the mushrooms for a few minutes until they brown a little and reduce in size. The mushrooms will release water so cook until their liquid evaporates.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente and hold back 1/3 cup of pasta water and drain the cooked pasta.

4. Add to the mushrooms the rosemary, chilli, tomato paste, balsamic vinegar and butter. Add the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce.

5. Serve with a scattering of shaved Parmigiano cheese.