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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

Pasta Portobello

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