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Photo of Portobello Mushroom Pasta with Basil by Phil Smith

Portobello Mushroom Pasta with Basil

Rated as 3.78 out of 5 Stars
 made it  |  6 reviews   |   photos

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

35 m servings 564 cals
Original recipe yields 4 servings

Directions

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  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.
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Nutrition Facts


Per Serving: 564 calories; 13.7 g fat; 91.4 g carbohydrates; 22.9 g protein; 15 mg cholesterol; 196 mg sodium. Full nutrition

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Reviews

Read all reviews 6
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  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

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Most helpful critical review

There was way too much pasta for me. The flavor was great but nothing like the one I had. Oh well.

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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...

Read more

Meal was excellent but needed some modifications for future use. Based on the other reviews, I agree it was a bit dry even though I added about a 1/4c butter to the mushrooms after adding the b...

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I just tried this over lettuce instead of pasta. It was fantastic ! I'll definitely try it over pasta next time.

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Excellent! And, easy to make. The only change made is I used shaved parmigiana reggiano cheese, as I was unable to locate the one from recipe. Must be the basil!

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There was way too much pasta for me. The flavor was great but nothing like the one I had. Oh well.

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Did not make any changes! This is simply delicious and I cannot wait to make it again!

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