Portobello Mushroom Pasta with Basil recipe

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Ingredients

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

Nutrition Info

563.8 calories
carbohydrate: 91.4 g
cholesterol: 15.5 mg
fat: 13.7 g
fiber: 5.8 g
protein: 22.9 g
saturatedFat: 4.1 g
servingSize: -
sodium: 195.9 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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