Portabella Pasta
Indulge in the rich and earthy flavors of Portabella Pasta, a creamy delight that’s perfect for weeknight dinners or elegant entertaining. This recipe features tender strips of sautéed portabella mushrooms paired with al dente pasta, all coated in a luxurious Parmesan cream sauce infused with garlic and a hint of spice from optional red pepper flakes. A splash of broth adds depth, while fresh parsley lends a pop of color and freshness to this comforting dish. Ready in just 40 minutes, this Portabella Pasta is an easy yet gourmet meal that will impress mushroom lovers and pasta aficionados alike. Serve it with a crisp side salad and crusty bread for a meal that's as satisfying as it is unforgettable. Keywords: creamy portabella pasta, mushroom pasta recipe, Parmesan cream sauce, quick weeknight dinner, vegetarian pasta dish.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 12 oz Pasta (e.g., fettuccine, linguine, or penne)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 1 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 0.5 cup Vegetable or chicken broth
Instructions
Clean the portabella mushrooms with a damp paper towel, remove the stems, and gently scrape out the gills with a spoon. Slice the mushrooms into thin strips.
In a large pot, bring salted water to a boil and cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced portabella mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are golden brown and tender. Remove the mushrooms from the skillet and set them aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the vegetable or chicken broth and let it simmer for 2 minutes, scraping the bottom of the skillet to deglaze.
Reduce the heat to low and stir in the heavy cream. Let it cook for 2-3 minutes, stirring occasionally, until slightly thickened.
Add the grated Parmesan cheese and stir until it melts and blends into the sauce. Season the sauce with salt, black pepper, and red pepper flakes if using.
Return the cooked mushrooms to the skillet and toss to coat them in the sauce.
Add the cooked pasta to the skillet, tossing gently to combine. If the sauce is too thick, stir in a bit of the reserved pasta cooking water until the desired consistency is reached.
Sprinkle the chopped parsley over the pasta and mix gently.
Serve immediately, garnishing with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4287 mg | 186% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.5 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 973 mg | 75% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2080 mg | 44% | |
*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.
