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Portobello Mushroom Pasta

Donna Ogawa
This may be more for adults. Good for vegetarians.


  • 1 Tablespoon unsalted butter
  • 1/4 cup olive oil (extra virgin)
  • 1 pound brown mushrooms (portobello or cremini)
  • 1 cloves garlic, sliced
  • 1/8 tsp crushed red pepper
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 chicken or vegetable bouillon cube
  • 1 1/2 Tablespoon finely chopped flat-leaf-Italian parsley
  • 1 pound rigatoni pasta
  • 1/4 cup freshly grated parmesan cheese (preferably parmigiano-reggiano)
  • Asparagus
  1. Sauce: Put butter and oil in a large skillet.   Add garlic and pepper.
  2. Saute over medium heat until liquid from mushrooms evaporates, about 10 minutes.   Add broth and bouillon cube.
  3. Increase heat to high and cook 10 to 12 minutes for flavors to blend and liquid to reduce somewhat.   Remove from heat, stir in parsley and salt.   Set aside.
  4. Cook pasta, drain will and return to pot.   Add mushroom sauce stir over medium heat 1 minute.   Remove from heat, add cheese and toss to mix.   Serve with boiled asparagus immediately.
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