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Pasta with Portobello Mushrooms

A creamy pasta dish combined with sautéed portobello mushrooms and garlic, perfect for a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz pasta (your choice)
  • 2 cups portobello mushrooms, sliced
  • 2 tablespoons olive oil for sautéing
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (optional) for serving
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Cooking
  1. Add the sliced portobello mushrooms to the skillet. Cook for about 5-7 minutes, or until they're tender and golden brown.
  2. Season with salt and black pepper.
  3. Toss the cooked pasta with the mushroom mixture until well combined.
  4. If desired, sprinkle with grated Parmesan cheese and garnish with fresh parsley before serving. Enjoy!

Notes

For a vegan option, skip the parmesan and add nutritional yeast for a cheesy taste. Consider adding spinach or kale for extra nutrition. Leftovers can be stored in the fridge for 3-4 days or frozen for 2-3 months.