Portabella Mushrooms on Tomato Basil Fettuccini
Elevate your pasta night with this irresistibly flavorful recipe for Portabella Mushrooms on Tomato Basil Fettuccini! Tender, golden-brown portabella mushroom caps are the star of this dish, perfectly paired with al dente fettuccini tossed in a vibrant, homemade tomato basil sauce. Bursting cherry tomatoes, fragrant garlic, and fresh basil leaves come together to create a sauce that's as comforting as it is aromatic. Finished with a touch of butter for extra richness and a sprinkle of Parmesan cheese, this recipe delivers restaurant-quality indulgence with minimal effort. Ideal for vegetarians and pasta lovers alike, this easy-to-make meal is ready in under an hour and perfect for a cozy dinner with family or a special occasion.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 12 oz Fettuccini pasta
- 4 tbsp Olive oil
- 4 minced Garlic cloves
- 2 cups Cherry tomatoes
- 2 tbsp Tomato paste
- 1 cup Vegetable broth
- 1 cup Fresh basil leaves
- 1 cup Parmesan cheese
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Unsalted butter
Instructions
Start by preparing the portabella mushrooms. Brush each mushroom cap clean and remove the stems. Lightly score the tops of the mushrooms with a knife to help them cook evenly.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Place the mushrooms cap-side down and cook for 4-5 minutes, then flip and cook the other side for another 4-5 minutes, until they are tender and slightly golden. Remove from heat, sprinkle with a pinch of salt and pepper, and set aside.
Prepare the fettuccini pasta according to the package instructions. Boil water in a large pot, add a pinch of salt, and cook the pasta until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to burst and release their juices.
Stir in the tomato paste and vegetable broth, mixing well to form a smooth sauce. Simmer for 3-5 minutes, allowing the sauce to thicken slightly.
Stir in the fresh basil leaves, reserving a few for garnish, and season the sauce with salt and black pepper to taste.
Add the cooked fettuccini pasta to the skillet, tossing to coat the pasta in the tomato basil sauce. If needed, add a splash of the reserved pasta water for a looser sauce.
Melt the butter in the skillet and toss with the pasta for added richness.
Divide the sauced pasta onto four serving plates. Place a cooked portabella mushroom cap on top of each plate of pasta.
Sprinkle freshly grated Parmesan cheese over each dish and garnish with a few whole basil leaves.
Serve immediately and enjoy your Portabella Mushrooms on Tomato Basil Fettuccini!
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 3672 mg | 160% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 28.1 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1074 mg | 83% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3521 mg | 75% | |
*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.
