Garlic Portabella Mushroom Pasta

photo by Mary22college

- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 8 ounces bow tie pasta, cooked and drained (1/2 box)
- 2 tablespoons olive oil
- 1 tablespoon garlic, chopped
- 1⁄2 medium onion, chopped
- 1⁄2 teaspoon basil, prepared (from jar)
- 1⁄2 teaspoon oregano, prepared (from jar)
- 4 tablespoons butter
- 2 large portabella mushrooms, chopped
- 1⁄4 cup dry vermouth
- 1⁄2 cup heavy cream (or more if desired, can use up to 1 cup)
- salt & pepper
- 1⁄2 cup parmesan cheese, grated
directions
- Cook pasta per directions on box (al dente).
- heat olive oil in skillet.
- add garlic and onion and saute for 5 minutes (until light brown).
- Add chopped mushrooms, basil, oregano, salt & pepper.
- add butter and saute until mushrooms are almost tender.
- add vermouth and saute for 2-5 minutes or until liquid is almost completely absorbed.
- Add cream and cook until slightly thickened.
- when pasta is done drain and mix with pasta over low heat until coated.
- Add parmesan cheese to taste and serve.
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Reviews
-
I made this tonight, and it was very good. Everyone loved it. We eat at home most nights, and this will go into rotation. It's subtle yet tasty. The Vermouth blew me away. Such a nice addition to flavor. I used 2% milk, and it was just fine. I served it with fresh steamed green beans and a apple salad (chopped apples, few raisins, little honey, splash of lemon juice, pinch of nutmeg or cinnamon).
RECIPE SUBMITTED BY
Currently working as a mental health provider for the US Naval Hospital in Okinawa, Japan. I work in Deployment Health - counseling military members returning from war. I was a bartender for 13 years (so the move over to counseling was not too great a leap...) and when I have time, love to write. My passion is travel - especially to tropical locales and eating is also one of my favorite pastimes. As a result of the eating pastime, working out is one of my not- so-favorite, but very necessary, hobbies. I moved to Okinawa Japan 11 years ago (May 2006) and hope to be here until I get tired of the place (after that who knows?!). I love cooking but wish I had a sous chef and a dishwasher to do all the dirty work!