Roasted Portobello Mushroom Pasta Recipe
Pasta tossed in EVOO and garlic, topped with portobello mushrooms, roasted red peppers & parmesian cheese. Served with garlic toast.
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Ingredients
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Pasta and Toppings
Method
Cooking Instructions
- 1
Prepare the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Roast the Mushrooms
Preheat your oven to 400°F (200°C). Clean the portobello mushrooms and remove the stems. Place them on a baking sheet, drizzle with 2 tablespoons of EVOO, and season with salt and pepper. Roast in the oven for 20 minutes until tender.
- 3
Sauté Garlic and Peppers
In a large skillet, heat the remaining 2 tablespoons of EVOO over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the roasted red peppers and cook for an additional 2-3 minutes.
- 4
Combine Pasta and Toppings
Add the cooked pasta to the skillet with the garlic and peppers. Toss everything together, adding the roasted portobello mushrooms. Sprinkle in the grated Parmesan cheese and mix well. Adjust seasoning with salt and pepper to taste.
- 5
Serve
Serve the pasta warm, garnished with extra Parmesan cheese if desired. Enjoy with garlic toast on the side.
