Pasta Portobello
·
Serves 4
Ingredient
·
250 grams farfalle, penne or fusilli pasta
·
4 tablespoons olive oil, divided
·
3 cloves garlic, sliced
·
200 grams portobello mushroom caps, sliced
·
1 teaspoon fresh thyme, chopped salt and black pepper, to taste
·
1/4 cup grated Parmesan cheese
·
2 tablespoons fresh parsley, chopped
Recipe
1. Cook pasta al
dente according to package directions. Drain.
2. In a skillet,
add 3 tablespoons olive oil and garlic. Cook garlic until light brown.
3. Add mushrooms
and thyme and cook over medium heat for 3 to 5 minutes, or until mushrooms are
tender. Do not overcook mushrooms. Remove skillet from heat and season with
salt and pepper.
4. While the heat
is turned off, add the cooked pasta to the skillet with the mushrooms. Add
remaining olive oil, Parmesan cheese and parsley. Toss to coat. Adjust salt and
pepper to taste.
Pasta Portobello
