Pasta with Portobello Mushroom Sauce
Servings: 6
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.
Notes
Do you make vegetarian or meat free meals on a regular basis? What are some of your family’s favorites?