Portabella Mushroom Pasta
Indulge in the rich, earthy flavors of Portabella Mushroom Pasta, a decadent dish that's as comforting as it is elegant. Featuring tender slices of sautéed portabella mushrooms paired with perfectly al dente spaghetti or linguine, this recipe is bathed in a luscious, creamy Parmesan sauce infused with garlic and a hint of vegetable broth. With a vibrant garnish of fresh parsley and an optional kick of red chili flakes, this pasta is a restaurant-quality meal you can create in just 35 minutes. Perfect for vegetarians or anyone looking to elevate their weeknight dinner routine, this recipe balances a creamy texture with bold umami flavors. Serve it fresh with extra Parmesan and a side of crusty bread for a meal that will delight your taste buds and satisfy your soul.
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Recipe Information
Ingredients
- 4 large caps portabella mushrooms
- 12 ounces spaghetti or linguine pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 0.5 cup vegetable broth
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 4 quarts water
Instructions
Bring a large pot of salted water to a boil (4 quarts of water with a tablespoon of salt). Add the pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining. Set pasta aside.
While the pasta cooks, clean the portabella mushroom caps by gently brushing off dirt and removing the stems. Slice the mushrooms into thin strips.
Heat the olive oil and butter in a large skillet over medium heat. Once melted, add the sliced mushrooms. Sauté for 5–7 minutes until the mushrooms are tender and slightly browned.
Mince the garlic cloves, then add them to the skillet with the mushrooms. Cook for another 1–2 minutes, stirring frequently, until the garlic is fragrant.
Lower the heat to medium-low and slowly pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes.
Stir in the heavy cream, Parmesan cheese, salt, black pepper, and red chili flakes (if using). Allow the sauce to simmer gently for 3–4 minutes until slightly thickened.
Add the cooked pasta to the skillet along with 1/4 cup of the reserved pasta water. Toss everything together until the pasta is well-coated in the creamy sauce. Add more pasta water as needed to achieve your desired consistency.
Taste the pasta and adjust seasoning with more salt or pepper, if needed.
Remove the skillet from heat and garnish with chopped fresh parsley and a sprinkle of Parmesan cheese.
Serve immediately and enjoy your Portabella Mushroom Pasta!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 27.7 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1532 mg | 67% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.0 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 773 mg | 59% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 595 mg | 13% | |
*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.
