Portabella Mushroom Pasta Toss

READY IN: 20mins
Recipe by onoffvegan

Rich, hearty, vegan fare that even carnivores will go wild over. Serve with crusty grilled Italian bread for a unique indulgence.

Top Review by Outta Here

Very hearty and filling! Also very quick and easy after a long work day. I used whole wheat rotini, but would be good on any pasta! I also had to use dried basil, as I wasn't going to pay what they wanted for fresh at the store. I will try this again when I have some fresh basil in the garden. Made for Spring 2008 PAC.

Ingredients Nutrition


  1. Place 5 quarts of water in a large pot. Bring to a boil and add salt if desired. Add pasta and cook for 8-12 minutes.
  2. In a second large pot, heat olive oil. Add red onion and stir until lightly caramelized. Add garlic and cook for one minute, being careful not to burn it.
  3. Add mushrooms and cook until they are cooked down and softened. Add marinara and basil. Let the flavors cook together for 10 minutes.
  4. When pasta finishes cooking, drain well, reserving a few tablespoons of the pasta water. Add pasta and small amount of pasta water to sauce.
  5. Garnish with coarsely chopped or whole leaf basil. Mangia!

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