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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to burst and release their juices.

Step 6

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.

Step 7

Stir in the fresh basil leaves, reserving a few for garnish, and season the sauce with salt and black pepper to taste.

Step 8

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.

Step 9

Melt the butter in the skillet and toss with the pasta for added richness.

Step 10

Divide the sauced pasta onto four serving plates. Place a cooked portabella mushroom cap on top of each plate of pasta.

Step 11

Sprinkle freshly grated Parmesan cheese over each dish and garnish with a few whole basil leaves.

Step 12

Serve immediately and enjoy your Portabella Mushrooms on Tomato Basil Fettuccini!

Nutrition Facts

Serving size	(1609.5g)

Amount per serving	% Daily Value*
Calories	1853.1

Total Fat 117.0g	0%
Saturated Fat 42.1g	0%
Polyunsaturated Fat 6.0g
Cholesterol 263.2mg	0%
Sodium 3671.7mg	0%
Total Carbohydrate 145.8g	0%
Dietary Fiber 20.4g	0%
Total Sugars 28.1g
Protein 69.4g	0%

Vitamin D 33.9IU	0%
Calcium 1074.0mg	0%
Iron 10.8mg	0%
Potassium 3520.8mg	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: 55.0%

Protein: 14.5%

Carbs: 30.5%