Pasta Portabella
Creamy, indulgent, and packed with earthy flavors, Pasta Portabella is the perfect weeknight dinner for mushroom lovers and Italian cuisine enthusiasts alike. This quick, 30-minute recipe combines tender penne pasta with rich portabella mushrooms sautéed in a luscious butter and olive oil blend, creating a dish that's as satisfying as it is simple. A creamy Parmesan sauce infused with garlic, a hint of warming red pepper flakes, and a sprinkle of fresh parsley ties everything together beautifully. With its velvety texture and bold umami flavor, Pasta Portabella is an elegant yet easy meal that’s perfect for cozy dinners or impressing guests. Serve it with a side of crusty bread or a crisp green salad for a complete, restaurant-worthy experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 8 oz portabella mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter melts and begins to bubble.
Add the sliced portabella mushrooms to the skillet. Sauté for 6-8 minutes, stirring occasionally, until the mushrooms are softened and begin to brown.
Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Reduce the heat to low. Pour in the heavy cream and stir well to combine with the mushrooms.
Gradually add the grated Parmesan cheese, stirring constantly until it melts and the sauce thickens slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed.
Add the cooked pasta to the skillet, tossing well to coat the pasta evenly in the creamy sauce.
Remove from heat and stir in the chopped fresh parsley.
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 261.0 g | 95% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 5.6 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 921 mg | 71% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
