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
Ingredients
- 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
Instructions
- 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.
