Portabella Mushroom Pasta
Indulge in the rich, earthy flavors of Portabella Mushroom Pasta, a decadent dish that's as comforting as it is elegant. Featuring tender slices of sautéed portabella mushrooms paired with perfectly al dente spaghetti or linguine, this recipe is bathed in a luscious, creamy Parmesan sauce infused with garlic and a hint of vegetable broth. With a vibrant garnish of fresh parsley and an optional kick of red chili flakes, this pasta is a restaurant-quality meal you can create in just 35 minutes. Perfect for vegetarians or anyone looking to elevate their weeknight dinner routine, this recipe balances a creamy texture with bold umami flavors. Serve it fresh with extra Parmesan and a side of crusty bread for a meal that will delight your taste buds and satisfy your soul.
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Ingredients
- 4 large caps portabella mushrooms
- 12 ounces spaghetti or linguine pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 0.5 cup vegetable broth
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 4 quarts water
Directions
Step 1
Bring a large pot of salted water to a boil (4 quarts of water with a tablespoon of salt). Add the pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining. Set pasta aside.
Step 2
While the pasta cooks, clean the portabella mushroom caps by gently brushing off dirt and removing the stems. Slice the mushrooms into thin strips.
Step 3
Heat the olive oil and butter in a large skillet over medium heat. Once melted, add the sliced mushrooms. Sauté for 5–7 minutes until the mushrooms are tender and slightly browned.
Step 4
Mince the garlic cloves, then add them to the skillet with the mushrooms. Cook for another 1–2 minutes, stirring frequently, until the garlic is fragrant.
Step 5
Lower the heat to medium-low and slowly pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes.
Step 6
Stir in the heavy cream, Parmesan cheese, salt, black pepper, and red chili flakes (if using). Allow the sauce to simmer gently for 3–4 minutes until slightly thickened.
Step 7
Add the cooked pasta to the skillet along with 1/4 cup of the reserved pasta water. Toss everything together until the pasta is well-coated in the creamy sauce. Add more pasta water as needed to achieve your desired consistency.
Step 8
Taste the pasta and adjust seasoning with more salt or pepper, if needed.
Step 9
Remove the skillet from heat and garnish with chopped fresh parsley and a sprinkle of Parmesan cheese.
Step 10
Serve immediately and enjoy your Portabella Mushroom Pasta!
Nutrition Facts
| Serving size | (5287.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2968.4 |
| Total Fat 204.7g | 0% |
| Saturated Fat 110.2g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 492.5mg | 0% |
| Sodium 6508.9mg | 0% |
| Total Carbohydrate 145.8g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 13.5g | |
| Protein 123.8g | 0% |
| Vitamin D 33.9IU | 0% |
| Calcium 2950.4mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 2502.9mg | 0% |
Source of Calories