Easiest Way to Make Basil Pasta Bar Burnaby

Portobello Mushroom Pasta With Basil

Vancouver's first and finest build your own pasta restaurant.

Recipe Summary Portobello Mushroom Pasta With Basil

Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms. Toss the mixture with bow-tie pasta and serve with shaved Pecorino Romano cheese and fresh chopped basil.

Ingredients | Basil Pasta Bar Burnaby

1 (16 ounce) package farfalle (bow-tie) pasta

2 tablespoons olive oil

1 pound portobello mushrooms, chopped

3 cloves garlic, minced

¼ cup balsamic vinegar

1 teaspoon ground black pepper

½ cup shaved Pecorino Romano cheese

½ cup chopped fresh basil

Directions

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.

While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring.

Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino Romano cheese and basil.

Info | Basil Pasta Bar Burnaby

prep: 10 mins cook: 25 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Portobello Mushroom Pasta With Basil

Main Dish Recipes, Pasta,