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My review
Portobello Mushroom Pasta with Basil
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Phil Smith
"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 564Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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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Reviews
Read all reviews 811 Ratings
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Most helpful positive review
5/31/2014
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...
Most helpful critical review
5/23/2019
Just ok. Made recipe with half the pasta amount that was called for and it was too dry. My husband and I both ate it, but I would not make it again.
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5/31/2014
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...
8/12/2015
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...
6/22/2015
I just tried this over lettuce instead of pasta. It was fantastic ! I'll definitely try it over pasta next time.
5/23/2019
Just ok. Made recipe with half the pasta amount that was called for and it was too dry. My husband and I both ate it, but I would not make it again.
4/9/2019
This was a very simple but very delicious dish, although be warned Romano is a very strong cheese both in smell and taste. To mild the flavor of the Roman you might want to so half the required ...
9/7/2017
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!
12/17/2015
There was way too much pasta for me. The flavor was great but nothing like the one I had. Oh well.
9/16/2015
Did not make any changes! This is simply delicious and I cannot wait to make it again!