Portabella Mushroom Pasta

Total Time
20mins
Prep 10 mins
Cook 10 mins

Simple, delicious, fast, low-cal and zero fat. What more could you want...

Ingredients Nutrition

Directions

  1. Bring 3/4 cup broth to boil.
  2. Add garlic and Molly McButter.
  3. Add mushrooms and cook on high heat until liquid reduced by half.
  4. Add cooked pasta, red pepper and remaining broth.
  5. Sprinkle with feta cheese.
Most Helpful

5 5

I LOVED this recipe! I did make a couple of changes due to operator error at the grocery store ~ I used fresh Parmesan cheese and spaghetti. I didn't feel like roasting a red pepper so I julienned it and sauteed. All my changes worked great although I don't like changing so much but the basic flavor is still there and it is wonderful. Thank you for posting!!

5 5

I have to say I wasn't sure how this would turn out but both my honey & I absolutely LOVED IT!!! Don't forget the Feta either, use more if you like, it really ads to the flavor... For the roasted pepper I just cut the top & center out of it, put it upside down in the middle of the oven under broil until it was blackened and then peeled & sliced it. THIS RECIPE ROCKED THE HOUSE!!! I actually lucked out with some sliced Portobello shrooms on manager special ~ it was SO GOOD!!! Try it, try it, try it!!! Oh, I used real butter too...

5 5

Just got the leftovers put away, and am SO glad I doubled the recipe for this--because now I can have it AGAIN!! I used regular butter, vermicelli pasta, and home-made chicken broth, but otherwise stuck to the recipe. KEEPER!!!