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.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and cook for 30 seconds until fragrant.

Step 5

Pour in the vegetable or chicken broth and let it simmer for 2 minutes, scraping the bottom of the skillet to deglaze.

Step 6

Reduce the heat to low and stir in the heavy cream. Let it cook for 2-3 minutes, stirring occasionally, until slightly thickened.

Step 7

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.

Step 8

Return the cooked mushrooms to the skillet and toss to coat them in the sauce.

Step 9

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.

Step 10

Sprinkle the chopped parsley over the pasta and mix gently.

Step 11

Serve immediately, garnishing with extra Parmesan cheese and parsley if desired.

Nutrition Facts

Serving size	(1345.2g)

Amount per serving	% Daily Value*
Calories	2247.3

Total Fat 161.3g	0%
Saturated Fat 83.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 382mg	0%
Sodium 4286.7mg	0%
Total Carbohydrate 128.8g	0%
Dietary Fiber 13.6g	0%
Total Sugars 12.5g
Protein 63.7g	0%

Vitamin D 33.9IU	0%
Calcium 972.8mg	0%
Iron 6.2mg	0%
Potassium 2080.1mg	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: 65.3%

Protein: 11.5%

Carbs: 23.2%