pages

Translate

Sunday, December 27, 2015

portobello mushroom pasta with basil

Ingredients

  • Servings: 4
  • 1 (16 ounce) package farfalle (bow-tie) pasta
  • 2 tablespoons olive oil
  • 1 pound portobello mushrooms, chopped
  • 3 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 1 teaspoon ground black pepper
  • 1/2 cup shaved pecorino romano cheese
  • 1/2 cup chopped fresh basil

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
  • while the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. drizzle balsamic vinegar into the mushroom mixture while stirring.
  • stir mushroom mixture into the pasta in the pot; season with pepper and stir. top with pecorino romano cheese and basil.

No comments:

Post a Comment