Prepared with portobello mushrooms.
- Updated: November 26, 2021
I thought of this dish while searching for pasta recipes.
Mushroom Pasta is a pasta dish that is simple yet flavourful. You can use any mushrooms of your choice. I decide to use portobello mushrooms in this recipe and paired it with linguine.
I omitted milk as I did not want to make it creamy.
I obtained some of the ideas for this recipe from two of Chef Vincenzo’s recipes.
Mushroom pasta with Italian sausage
Note:
Tsp = tbsp
Chopped = chopped or cut into ½ cm pieces
How to make mushroom pasta
1. Cook pasta according to package directions until al dente. This is from 6 to 9 minutes. Drain, rinse, and set aside. Add olive oil to prevent it from sticking. Pasta water is set aside for later use.
2. Heat 2 to 3 tbsp oil in a pan.
3. Add garlic.
3. Stir and sauté on a medium flame for 2 minutes or until the garlic is golden.
4. Then add mushrooms and the dry herbs; oregano and rosemary.
5. Stir and sauté on a medium flame for 10 minutes or until the mushrooms are tender.
6. Then add salt and pepper. Add ¼ to ½ cup of pasta water.
5. Stir and sauté on a medium flame for 5 minutes.
15. Add the pasta and parsley to the pan and stir to combine with the mushrooms.
16. Stir, mix and sauté on a low to medium flame for 1 – 2 minutes.
17. Switch off the flame and transfer the dish to plates.
18. Add grated cheese and serve.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine inspiration: Italian
Servings: 4
Ingredients
500 g linguine.
2 to 3 tbsp olive oil.
2 cloves garlic.
¼ tbsp black pepper powder.
½ tbsp dry oregano.
¼ tbsp dry rosemary.
¼ to ½ cup pasta water.
200 g portobello mushrooms.
4 to 6 tbsp chopped parsley. The more the better.
1 tbsp salt added to boiling pasta.
½ tbsp salt for cooking – to adjust as required.
Grated cheese – added prior to serving.
1 cup milk, if the pasta is to be creamy.