This is a really good recipie. Make sure you use fresh rosemary and not dried or it will not be all that great. I also doubled the "sauce" so that it would coat the noodles evenly.

Since it is reviewed that this way too little sauce, and I was making it for 2, I just used the original amounts of ingredients (for 8) and it was fine for two people. I used a 7 oz can of mushrooms instead of portobello, and added green peppers (I recommend) to add color and a nice crunchy texture. Instead of linguine I had corkscrew pasta. I made it at noon for 6 o'clock dinner because I've found pasta dishes need time to marinate. I am eating cold leftovers now for lunch! yummy.... :)

I'm not sure how the 'sauce' as written could possibly serve 8 - increase the liquid and herbs for sure if you intend to serve that many!(that's why I gave it 3 stars). I just made 2 servings and kept all the measurements as written (except the EVOO - cut that in half to save fat) and next time I will probably use a bit more. So the sauce as written is more likely to serve 2. I also used dried herbs, and I will try fresh next time, because I think it will be better. Used Balsamic vinegar because I like the taste better. Topped with parm. Don't forget the salt and pepper either - it needs it. Overall, not bad and I will keep playing with it until it suits my taste.

The flavors of this dish were simple and fresh. I made some changes though as some of the other reviews recommended. I used whole wheat linguini, 6 mushroom caps, 4 garlic cloves, 1/4 c. basil and 4T of olive oil. I also grated fresh parmesan cheese over each serving. Yum! I made this three times in two weeks - easy to make and reheats excellent in the microwave.

I tried this recipe with a few of the corrections made by others (more sauce) and it was marvelous! Uncomplicated flavors were a light change of pace from the heavy pasta sauces we're used to. A little extra parmesan tossed in made it extra yummy.

Tasted like vinegar...

I hate mushrooms but loved this. Great alternative to a red sauce. I added some roasted garlic, chopped fresh tomatoes, white wine and shrimp. To die for!!!! Hubby loved it too.

Delicious and easy recipe. I made it for a vegetarian crowd. There were no leftovers! I marinated my mushrooms in the dressing for a few hours before I broiled them.

The sauce for this recipe was delicious! I doubled it, but still, the pasta was a little bit dry, as the sauce didn't go far enough. Next time I might try serving it over orzo, or some smaller pasta.

This was good and so easy. I used whole-wheat linguine. I doubled the herbs and dressing, but I think it could have used even more basil and oregano. I also topped each serving with a small amount of fresh Parmesan, which added a lot of flavor. Next time, I'll add more mushrooms--just because I love them.

TASTY!!!

I followed the other comments and doubled the recipe for the herbs/oil mixture. It turned out great. I'm disappointed that I'm out of portobello mushrooms because I want more of this recipe.

This was a really good dish, but I thought it could have used a little more flavor. Next time I make it I will probably double the spices/herbs.

Relly nice side dish! I served this with some grilled chicken, and it went so nicely together. Really enjoyed this a lot :)

Quick and easy to make.

Pretty tasty, extremely simple. It's a great dish for a busy night.

This was ok - I love portabellos, but I didn't find this all that flavorful. The best part about it is the low calories! Very healthy, but somewhat bland dish.