Portobello Mushroom Pasta with Basil Recipe - Allrecipes.com
Portobello Mushroom Pasta with Basil Recipe
  • READY IN 35 mins

Portobello Mushroom Pasta with Basil

Recipe by  

"Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms. Toss the mixture with bow-tie pasta and serve with shaved Pecorino Romano cheese and fresh chopped basil."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
  2. While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring.
  3. Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino Romano cheese and basil.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

May 31, 2014

I used crimini mushrooms (baby bellas) and followed the recipe as written. I would maybe have preferred to have the pasta a little more done, and I did think it lacked a little moisture---maybe water from the pasta. Balsamic vinegar does tend to make pasta look a little weird, but it does make it taste good. You could always use white balsamic vinegar as an alternative. Thanks, thesmiths!

 

2 Ratings

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Nutrition

  • Calories
  • 564 kcal
  • 28%
  • Carbohydrates
  • 91.4 g
  • 29%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 196 mg
  • 8%

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

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