Although most of our meals heavily revolve around meat as the main dish, I like to try and mix it up with some vegetarian meals whenever possible. I can’t get away with it too often as everyone, with the exception of Isabelle and me, think that a meal is only a meal if it involves meat. But when I do, this Pasta with Portobello Mushroom Sauce is one I like to fall back on.
I absolutely love the flavor of portobello mushrooms! I like them grilled or sautéed in a skillet like in this recipe, especially when the get a little crispy on the outside while still meaty on the inside. So good!
This meal can definitely stand on its own as a main dish, but it can just as easily work as a side dish. It tastes especially good with steak or chicken. Also, since there are no wheat-containing ingredients in the sauce, this meal can easily be made gluten free by swapping out the regular pasta for your favorite gluten free pasta.
Pasta with Portobello Mushroom Sauce
- 2 tbsp olive oil
- 1 tbsp butter
- 1 lb portobello mushrooms, cubed or sliced
- 4 cloves garlic, minced
- 2 carrots, julienned
- 1 bunch green onions, sliced
- 1/2 tsp Rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cup beef stock or vegetable stock
- 1 lb pasta, fully cooked and drained
- Grated or shredded Parmesan cheese, optional
- In a large skillet, heat olive oil and butter. Add mushrooms and cook for 3-5 minutes over medium heat, until they start browning. Add garlic and continue cooking until mushrooms are fully browned.
- Stir in carrots, green onions, rosemary, salt and pepper. Add stock, bring to a boil and simmer for about 5-10 minutes, until the sauce is reduced by about half. Serve over hot pasta. Garnish with Parmesan cheese if desired.