Portabella Mushroom Pasta Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Description:
Indulge in the rich flavors of this exquisite Portabella Mushroom Pasta, a delightful dish that combines the earthiness of fresh portabella mushrooms with the creamy goodness of feta cheese. With a preparation time of just 10 minutes and a cooking time of another 10 minutes, this recipe is perfect for those seeking a quick and satisfying meal. Whether youโre a seasoned cook or a novice in the kitchen, this recipe promises to impress with its simplicity and depth of flavor.
Ingredients:
- 1 cup chicken broth
- 2 cups vegetable broth
- 3 garlic cloves, minced
- 6 tablespoons butter
- 8 ounces fresh portabella mushrooms, sliced
- 1 pound fettuccine pasta
- 2 cups linguine
- 1 red bell pepper, thinly sliced
- 1 cup crumbled feta cheese
- 3 cups milk
- 2 tablespoons cornstarch
Nutrition Information (per serving):
- Calories: 137.2
- Total Fat: 3.5g
- Saturated Fat: 1.9g
- Cholesterol: 32.5mg
- Sodium: 108.2mg
- Total Carbohydrates: 20.7g
- Fiber: 0.6g
- Sugar: 1.3g
- Protein: 6.1g
Recipe Instructions:
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Prepare Ingredients: Start by mincing the garlic cloves and slicing the fresh portabella mushrooms and red bell pepper. Set aside.
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Prepare Broth Mixture: In a small bowl, combine the chicken broth and vegetable broth. Add the minced garlic cloves to 3/4 of the broth mixture. Set aside.
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Cook Pasta: In a large pot, bring water to a boil and cook the fettuccine and linguine pasta according to the package instructions until al dente. Once cooked, drain the pasta and set aside.
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Cook Mushrooms: In a large skillet or frying pan, melt the butter over medium-high heat. Once melted, add the sliced portabella mushrooms to the skillet and cook until they are soft and the liquid has reduced by half, stirring occasionally.
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Combine Ingredients: Once the mushrooms are cooked, add the cooked pasta and thinly sliced red bell pepper to the skillet. Pour the reserved broth mixture over the pasta and vegetables in the skillet. Stir well to combine, ensuring that the pasta is thoroughly coated with the flavorful broth.
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Prepare Sauce: In a separate saucepan, combine the milk and cornstarch. Whisk until the cornstarch is fully dissolved. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. Allow the sauce to thicken, then remove from heat.
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Serve: When ready to serve, pour the thickened sauce over the pasta and vegetable mixture in the skillet. Stir gently to combine, ensuring that the sauce coats the pasta evenly.
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Garnish: Sprinkle the crumbled feta cheese over the top of the Portabella Mushroom Pasta just before serving, adding a delightful tanginess to the dish.
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Enjoy: Serve the Portabella Mushroom Pasta hot, garnished with freshly chopped parsley or grated Parmesan cheese if desired. Pair with a crisp green salad or garlic bread for a complete and satisfying meal.
Tips:
- For a creamier sauce, you can substitute part of the broth mixture with heavy cream or half-and-half.
- Feel free to add your favorite herbs and spices to customize the flavor of this dish. Thyme, oregano, or basil would all complement the earthy flavors of the mushrooms beautifully.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to revive the sauce if necessary.
Keywords:
European, Less than 30 Minutes, Easy
This Portabella Mushroom Pasta recipe is a testament to the simplicity of creating delicious and satisfying meals in the comfort of your own kitchen. With just a handful of ingredients and a few simple steps, you can whip up a gourmet-quality dish that will delight your taste buds and impress your guests. So don your apron, gather your ingredients, and get ready to experience the magic of homemade pasta at its finest! ๐โจ
