PORTABELLO MUSHROOM PASTA RECIPES

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PORTOBELLO MUSHROOM PASTA RECIPE | ALLRECIPES



Portobello Mushroom Pasta Recipe | Allrecipes image

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

Provided by Patrica Garcia

Categories     Main Dishes    Pasta

Yield 4 servings

Number Of Ingredients 8

1 (16 ounce) package farfalle pasta
2 tablespoons olive oil
3 cloves garlic, minced
½ pound chopped portabello mushrooms
1 red bell pepper, diced
1 zucchini, cut into 1/2-inch slices
¼ cup red wine vinegar
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
  • 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.
  • Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.

Nutrition Facts : Calories 507.5 calories, CarbohydrateContent 88.8 g, CholesterolContent 2.2 mg, FatContent 10.3 g, FiberContent 5.8 g, ProteinContent 18.3 g, SaturatedFatContent 1.9 g, SodiumContent 55.6 mg, SugarContent 6.9 g

PORTOBELLO MUSHROOM PASTA WITH BASIL RECIPE | ALLRECIPES



Portobello Mushroom Pasta with Basil Recipe | Allrecipes image

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.

Provided by Phil Smith

Categories     Main Dishes    Pasta

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

1 (16 ounce) package farfalle (bow-tie) pasta
2 tablespoons olive oil
1 pound portobello mushrooms, chopped
3 cloves garlic, minced
¼ cup balsamic vinegar
1 teaspoon ground black pepper
½ cup shaved Pecorino Romano cheese
½ cup chopped fresh basil

Steps:

  • 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.

Nutrition Facts : Calories 563.8 calories, CarbohydrateContent 91.4 g, CholesterolContent 15.5 mg, FatContent 13.7 g, FiberContent 5.8 g, ProteinContent 22.9 g, SaturatedFatContent 4.1 g, SodiumContent 195.9 mg, SugarContent 8.1 g

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