Pasta con Champiñones (Pasta with Mushroom Sauce)

pasta with mushroom sauce

I have been cooking more meatless dishes the last couple of years. My husband became a vegetarian about 3 years ago, so I am developing some recipes for him. Why haven’t we decided to turn 100% vegetarian in this house? Well, simply because I love my meat, seafood and poultry!

Cooking a meatless meal is not challenging at all. I have been enjoying experimenting with nutrition, flavors and ingredients to make sure that the vegetarian meals I serve are fun, healthy and delicious.

Buen provecho!

Print

Ingredients

(4-6 servings)

  • 2 pounds organic portobello mushrooms, sliced
  • 1/3 cup olive oil
  • 2 Tablespoons butter
  • 1/4 finely chopped onion
  • 4 garlic cloves, crushed
  • 1/2 cup red wine or vegetable stock
  • 3 fresh thyme sprigs
  • Salt and pepper, to taste
  • 1 pound dried pasta
  • 1/2 cup fresh basil

Directions

  1. In a large, heavy pan over medium heat, warm the olive oil and butter.
  2. Add the onion and garlic and sauté until golden and fragrant, about 2 minutes.
  3. Add the mushrooms and sauté, stirring with a wooden spoon, until they begin to soften, 3 to 4 minutes. Increase the heat to high, add the wine or stock and thyme.
  4. Cook, stirring constantly, about 3 minutes. Reduce the heat to low, season with salt and pepper and continue to cook, stirring often, until the mushrooms are cooked through and all the liquid has evaporated, about 15 minutes more. Add the fresh basil.
  5. Meanwhile, bring a large pot with water to a boil over high heat. Salt the boiling water, add the pasta and cook until al dente, about 8 minutes. Drain, reserving about 1/4 cup of the cooking water.
  6. When the mushrooms are ready, remove from the heat. Add the pasta and toss, adding the reserved cooking water if the pasta seems too dry. Serve with a green salad
If you like this page, you can say thanks by sharing it :-)

Comments

  1. says

    As always, your dish looks amazing. With these type of dishes, you would never miss the meat. I could enjoy vegetarian most of the time but, there those times when meat just calls my name (laugh).

    Velva

  2. says

    SImple is always best. this dish looks sensational! I just bought my daughter a pasta maker for a shower gift that will make that shape of pasta, too – so the entire dish can be handmade and local. YUM! I cannot wait to try it.
    :)
    Valeire
    PS Bonnie – if you can move the captcha phrase to above the submit comment button, it would be very helpful as I had to come back… it isn’t always visible unless I scroll down and it is under the submit comment button.
    :)
    Valerie

  3. says

    This is a classic pasta dish. I know what you mean about adjusting to a vegetarian lifestyle. We’re pesce-vegetarian. I’ll tell you what, it was a real struggle to adjust. I’d been so used to cooking with chicken especially, that I almost had a nervous breakdown when we changed over. None of my recipes worked any longer! Talk about a source of domestic disharmony! I would fight with Hegui for months until I finally figured out some alternative foods that worked for our new menu. But that was about 5 or 6 years ago, so I’m fine now.

  4. says

    This looks like a perfectly simple and delicious dish. I LOVE pasta! I can’t eat the regular kind, so I would put this over gluten-free noodles – surely tasty.
    I really like mushrooms and garlic – can’t get enough :)

    Wonderful that you are making your hubby some delightful vegetarian meals, all while being able to enjoy what you like!

    Thanks for the compliment on my blog
    xo Emily

Leave a Reply

Your email address will not be published.


2 + 3 =