Portabella Mushroom Pasta Toss
Elevate your pasta night with this rich and savory Portabella Mushroom Pasta Toss, a dish that’s ready in under 35 minutes yet delivers gourmet-level flavor. Tender fettuccine or linguine is coated in a luscious, creamy sauce infused with the earthy depth of sautéed portabella mushrooms, the bold kick of garlic and red pepper flakes, and a hint of white wine for added complexity. A finishing touch of freshly grated Parmesan cheese and vibrant parsley enhances every bite, making this meal as elegant as it is satisfying. Perfect for weeknights or a dinner party centerpiece, this recipe is a surefire crowd-pleaser that’s easy to customize and brimming with restaurant-quality flair.
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Recipe Information
Ingredients
- 12 oz fettuccine or linguine pasta
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cups portabella mushrooms (sliced)
- 3 cloves garlic (minced)
- 0.5 tsp red pepper flakes
- 0.25 cup white wine (optional)
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese (grated)
- 2 tbsp fresh parsley (chopped)
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced portabella mushrooms to the skillet and sauté for 7-8 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Deglaze the pan with white wine (if using) and let it simmer for 2-3 minutes, allowing the liquid to reduce slightly.
Stir in the heavy cream and remaining butter, cooking for another 2 minutes to create a creamy sauce.
Add the cooked pasta to the skillet, tossing to coat evenly. If needed, add a splash of the reserved pasta water to loosen the sauce.
Mix in the grated parmesan cheese, fresh parsley, salt, and black pepper, tossing until the cheese has melted and the flavors are combined.
Remove the skillet from heat and drizzle with remaining 1 tablespoon of olive oil for added richness, if desired.
Serve immediately, garnished with additional parmesan cheese and parsley if preferred.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 20.7 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1404 mg | 108% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2893 mg | 62% | |
*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.
