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Herbed Portobello Pasta

4 | 1 Reviews
Total Time:Prep: 20 min. Cook: 15 min

By Taste Of Home Editorial Team

Recipe by Laurie Trombley

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

Meaty mushrooms make this light pasta taste hearty and filling. It's my fast and fresh go-to weeknight dinner. —Laurie Trombley, Stonyford, California


Test Kitchen Tips
  • This isn't a saucy pasta, so leftovers make for a great cold salad the next day.
  • Instead of reaching for the salt shaker, try zesting a little lemon over the pasta and squeezing a bit of juice over each serving. It brightens up the flavor and helps keep it healthy.
  • Other cheeses are great on this dish if you're not a feta fan. Try a little crumbled blue cheese or goat cheese, or even skip the cheese altogether.
  • Put this easy pasta toss on your Meatless Monday menu!
    • TEST KITCHEN APPROVED

    Herbed Portobello Pasta

    4 | 1 Reviews Add your review
    Yield:4 servings
    Prep:20 min
    Cook:15 min
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    Ingredients

    • 1/2 pound uncooked multigrain angel hair pasta
    • 4 large portobello mushrooms (3/4 pound), stems removed
    • 1 tablespoon olive oil
    • 2 garlic cloves, minced
    • 4 plum tomatoes, chopped
    • 1/4 cup pitted Greek olives
    • 1/4 cup minced fresh basil
    • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
    • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 2/3 cup crumbled feta cheese
    • 1/4 cup shredded Parmesan cheese
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    Directions

    1. Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper.
    2. Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.

    Nutrition Facts

    1-1/2 cups: 375 calories, 12g fat (4g saturated fat), 14mg cholesterol, 585mg sodium, 48g carbohydrate (5g sugars, 7g fiber), 18g protein. Diabetic Exchanges: 3 starch, 2 medium-fat meat, 2 fat, 1 vegetable.
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