Portobello Mushroom Pasta Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Apr. 4, 2004
THIS WAS VERY GOOD. IT IS DIFFERENT FROM WHAT WE ARE NORMALLY USED TO SO IT WAS A NICE CHANGE. I DIDN'T USE FARFALLE...I USED 8OZ. OF ANGEL HAIR..WE LOVED IT. I DID ADD SPICES LIKE OTHER REVIEWERS SUGGESTED (ITALIAN SEASONING AND BASIL). THE ONLY SUGGESTION I HAVE IS TO DRAIN OFF THE LIQUID FROM THE MIXTURE BEFORE YOU TOSS IT WITH THE PASTA, WHICH IS WHAT I DID. PERFECT!
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Reviewed: Aug. 11, 2003
We are not mushroom people but this was a good recipe.
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Reviewed: Jun. 8, 2003
Didn't have any zucchini - which would have made it better. But I did add garlic salt, rosemary, and basil as it was cooking. Really tasty.
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Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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Reviewed: Sep. 4, 2002
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.
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Reviewed: Apr. 1, 2002
It was a splendid combination of tasty vegitagbles. A snap to make. Would be tasty with a good tomato sause, but was also good as it was. Be sure not to overdo the olive oil as it may cause excess internal gas =).
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Reviewed: Mar. 4, 2002
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.
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