Portobello Mushroom Pasta with Basil

Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms. Toss the mixture with bow-tie pasta and serve with shaved Pecorino Romano cheese and fresh chopped basil.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 564 Calories

Ingredients

• ½ cup chopped fresh basil
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• ¼ cup balsamic vinegar
• 1 (16 ounce) package farfalle (bow-tie) pasta
• 1 pound portobello mushrooms, chopped
• ½ cup shaved Pecorino Romano cheese

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino Romano cheese and basil.