Portabella Mushroom Pasta Toss

Total Time
20mins
Prep 5 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

  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!
Most Helpful

5 5

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.

5 5

Very satisfying dish! I didn't have fresh basil, so used dried. I really enjoyed this! Thanks! Made for Pick a Chef(PAC).

5 5

I make a similar dish with two cups chopped spinach mixed in.