Portobello Mushroom Pasta Recipe - Allrecipes.com
Portobello Mushroom Pasta Recipe

Portobello Mushroom Pasta

Recipe by  

"A quick and easy pasta dish that utilizes lots of vegetables. Very healthy, too!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
  2. Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
  3. Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Jul 22, 2009

OMG! This is so good. We have been trying to eat vegetarian a few evening a weeks in an effort to be healthier. So far most of the dishes have either failed or been so-so. This is a keeper. The only changes I made was to use balsamic vinegar (no wine vinegar in the pantry), add carmalized onions, roasted garlic and summer squash because I had all on hand. Took others advice and added extra garlic and herbs. Can't wait to make again.

 
Most Helpful Critical Review
May 22, 2005

Not so great- I used only 1/2 the box of pasta and I still didn't feel like there were enough veggies. It was dry, bland, and unexciting, even with extra additions of salt, pepper, and more garlic. Maybe it's better after it sits and all the flavors blend? I won't make this again.

 
Jan 12, 2009

Fresh spinach is nice veggie in this pasta because of the vinegar sauce. I added the parmesan and tossed with the pasta before serving so the flavor would be in every bite. Very tasty.

 
Jun 08, 2003

I cooked this recipie for the girls in my scholarship hall for lunch today, and all I got were rave reviews. I reccomend adding a bit of either garlic salt or salt to the recipie to enhance the flavor of all the veggies. Pepper works well too. If I had made it for a small group of people, it would have been very quick.

 
Jan 02, 2004

Great to be so healthy! To make it a full meal, I threw two chopped up chicken breasts in with the veggies. I really felt it needed flavor, but after adding healthy amounts of lemon pepper, seasoning salt, and Oregano (don't forget to taste to make sure it's salted and peppered to your liking), I was quite pleased. Try stirring sour cream (I use fat-free) in with your leftovers for an even yummier version.

 
Aug 19, 2009

I read all the reviews and followed the advice to add garlic, Italian seasonings, etc., and to pour off the excess liquid. We were pleased with the result. A very good cook and friend says on her cooking blog (Banging On Pots And Pans) that you should never change a recipe and rate the recipe based on your changes, so this rating is based on the original recipe. After the suggested changes, it becomes a 5 star.

 
Mar 10, 2010

This is a great simple pasta dish. I did add a bit of diced onion out of habit (EVOO, garlic, onion...I was chopping and adding on rote!) and enjoyed the addition. I'm not sure how many mushrooms I added; I purchased a *tub* of the pre sliced baby bellas. I will double them next time. I also added a few dashes of crushed red pepper for a little heat. This is a super quick & easy meatless meal. I enjoyed the combination of the red bells and zukes. THANKS, for a great recipe, Patricia (and thanks RE user AZ for steering me towards this recipe!)!

 
Feb 10, 2008

Yummm! This was a treat! I added chicken, garlic powder, italian seasoning, onions, and some squash. How tasty and healthy, the whole family enojyed this-goes good with a salad!

 

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Nutrition

  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 88.8 g
  • 29%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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