- 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
- 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.
04/30/2018
recipepes.com
Portobello Mushroom Pasta with Basil, recipe
PT15M
PT1H
5
455 calories
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