Prepared with portobello mushrooms.

 

 

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.

Creamy Mushroom Pasta

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.

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