Herbed Portobello Pasta Recipes

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HERBED PORTOBELLO PASTA



Herbed Portobello Pasta image

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

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

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

Steps:

  • 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., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.

Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 585mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 7g fiber), Protein 18g protein. Diabetic Exchanges

PASTA WITH HERBED TURKEY SAUCE



Pasta with Herbed Turkey Sauce image

Provided by Joy Smith

Categories     Herb     Pasta     Tomato     turkey     Sauté     Kid-Friendly     Basil     Bon Appétit     Connecticut     Small Plates

Yield Serves 4

Number Of Ingredients 9

2 tablespoons olive oil
4 large garlic cloves, chopped
1 pound ground turkey
1 28-ounce can crushed tomatoes with added puree
1/2 cup dry white wine
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil or 1 1/2 teaspoons dried
4 teaspoons chopped fresh oregano or 2 teaspoons dried
12 ounces penne, freshly cooked

Steps:

  • Heat olive oil in heavy large Dutch oven over medium-high heat. Add chopped garlic and sauté until tender, about 3 minutes. Add ground turkey and sauté until beginning to brown, breaking up large chunks with spoon, about 8 minutes. Add crushed tomatoes with puree, white wine, parsley, basil and oregano. Reduce heat to medium-low and simmer mixture until thickened to sauce consistency, about 30 minutes. Season sauce to taste with salt and pepper. Add pasta to sauce and toss to combine.

GARLIC-HERB PORTABELLA MUSHROOMS



Garlic-Herb Portabella Mushrooms image

Great as a burger replacement! Slice it up and top a bed of greens! Or mix it into a pasta with extra olive oil. Can be served hot or cold!

Provided by Rita1652

Categories     Lunch/Snacks

Time 11m

Yield 4 serving(s)

Number Of Ingredients 9

4 large fresh portabella mushroom caps
1/4 cup balsamic vinegar
2 tablespoons shallots (minced) or 2 tablespoons red onions (minced)
3 fresh garlic cloves (chopped)
2 tablespoons olive oil
1 tablespoon fresh rosemary (chopped)
1 tablespoon thyme (chopped)
salt and pepper, to taste
shaved fresh parmesan cheese, for garnish (optional)

Steps:

  • Place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms.
  • Marinate for 1-2 hours, tossing once or twice.
  • Remove from marinade and cook on hot grill for 3 minutes on each side watching carefully not to burn.
  • Serve as a side dish, main course, or on a roll (burger substitute).
  • Topped with shaved cheese.

Nutrition Facts : Calories 100, Fat 7.1, SaturatedFat 1, Sodium 12.5, Carbohydrate 7.7, Fiber 1.2, Sugar 4.5, Protein 2.1

HERBY MUSHROOM PASTA



Herby mushroom pasta image

A quick, low-fat idea for a midweek supper - good if you're on a budget.

Provided by CJ Jackson

Categories     Dinner, Lunch, Pasta, Supper

Time 20m

Number Of Ingredients 7

250g field or portobello mushrooms , thickly sliced
2 tsp wholegrain mustard
3 garlic cloves , sliced or crushed
150ml vegetable stock (from a cube is fine)
250g penne pasta (or other tube shapes)
3 tbsp flat-leaf parsley , chopped
zest 1 lemon

Steps:

  • Put the mushrooms, mustard, garlic and vegetable stock into a frying pan, bring to the boil and simmer for 5 mins or until the stock has nearly all evaporated and the mushrooms are soft.
  • Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straightaway.

Nutrition Facts : Calories 235 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.25 milligram of sodium

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