Pasta with Big Belly Portobello Sauce

Indulge in the rich, earthy flavors of Pasta with Big Belly Portobello Sauce—an elegant yet comforting dish that combines the velvety creaminess of a white wine and heavy cream sauce with the hearty goodness of golden-browned Portobello mushrooms. This recipe brings together al dente pasta, savory sautéed onions, garlic, and fresh thyme for a complex yet harmonious flavor profile, finished with a touch of Parmesan cheese for a luxurious, cheesy finish. Perfect for weeknight dinners or a cozy gourmet treat, this dish is ready in just 40 minutes and serves up restaurant-quality flavor at home. Garnished with a sprinkle of fresh parsley, this pasta is not only visually stunning but also irresistibly indulgent. Whether you’re a mushroom lover or simply craving a creamy pasta, this recipe promises to deliver a soul-satisfying meal every time.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 g dried pasta (spaghetti, fettuccine, or your choice)
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 300 g Portobello mushrooms, cleaned and sliced
• 1 large yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 120 ml white wine
• 250 ml heavy cream
• 120 ml vegetable broth
• 2 tsp fresh thyme leaves
• 60 g Parmesan cheese, grated
• 1 tsp salt
• 0.5 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.

Step 2

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced Portobello mushrooms and a pinch of salt. Cook for 6-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. Remove and set aside.

Step 3

In the same skillet, add the remaining olive oil and butter. Sauté the chopped onion over medium heat until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, stirring occasionally.

Step 4

Deglaze the skillet by pouring in the white wine. Allow the wine to simmer and reduce by half, about 3-4 minutes.

Step 5

Stir in the heavy cream, vegetable broth, and fresh thyme. Simmer the sauce for 5 minutes, stirring occasionally.

Step 6

Add the cooked mushrooms back into the skillet, along with the grated Parmesan cheese, salt, and black pepper. Stir until the cheese melts and the sauce is creamy and well combined.

Step 7

Add the cooked pasta to the skillet. Toss to coat the pasta with the sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.

Step 8

Serve the pasta hot, garnished with freshly chopped parsley and additional Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1487.3g)

Amount per serving	% Daily Value*
Calories	3429.3

Total Fat 175.5g	0%
Saturated Fat 84.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 372mg	0%
Sodium 3816.3mg	0%
Total Carbohydrate 338.8g	0%
Dietary Fiber 21.4g	0%
Total Sugars 25.9g
Protein 87.2g	0%

Vitamin D 21IU	0%
Calcium 846.8mg	0%
Iron 8.7mg	0%
Potassium 2567.9mg	0%

*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.

Source of Calories

Fat: 48.1%

Protein: 10.6%

Carbs: 41.3%