Simple Portobella Pasta
Ingredients
The pasta
The sauce
-
2
large
portobella mushroom caps
-
3
Tbsp
olive oil
-
1
Tbsp
red wine vinegar
-
2
cloves
garlic
-
½
tsp
dried thyme
-
¼
cup
grated parmesan
-
to taste
salt and pepper
-
¼
bunch
flat leaf parsley
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with foil and non-stick spray.
- Brush the portobella caps with olive oil and red wine vinegar, and season with salt and pepper before placing them gill side down on the baking sheet.
- Roast the mushrooms in the oven for 30 minutes.
- While the mushrooms roast, boil water in a large pot and cook the rigatoni for 7-10 minutes until tender, reserving some pasta water before draining.
- In a skillet, heat the remaining olive oil and sauté minced garlic and thyme over medium-low heat for 2-3 minutes.
- Once the mushrooms are done, slice them and add to the skillet with the drained pasta and chopped parsley, tossing to combine.
- If needed, add reserved pasta water to loosen the dish, then mix in the parmesan cheese and serve.
Nutrition Facts (estimated)
Servings
4
Calories
439
Total fat
13.28g
Total carbohydrates
66.03g
Total protein
13.53g
Sodium
328.65mg
Cholesterol
0mg
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