Herbed Portobello Pasta
Meaty mushrooms make this light pasta taste hearty and filling. It's my fast and fresh go-to weeknight dinner. —Laurie Trombley, Stonyford, California
Test Kitchen Tips
Ingredients
- 1/2 pound uncooked multigrain angel hair pasta
- 4 large portobello mushrooms (3/4 pound), stems removed
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 plum tomatoes, chopped
- 1/4 cup pitted Greek olives
- 1/4 cup minced fresh basil
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup crumbled feta cheese
- 1/4 cup shredded Parmesan cheese
Directions
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1Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper.
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2Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.
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