Penn Herb Wellness Guide
Pasta with Portabella Mushroom Sauce
Ingredients
- 2 tsp olive oil
- 2 tsp butter (or margarine)
- 1/2 lb portabella mushrooms, cubed
- 4 cloves garlic, minced
- 1 large carrot, peeled
- 1 bunch green onions, sliced
- 1/2 tsp rosemary
- Salt and pepper to taste
- 1 cup beef stock (or vegetable stock)
- 1/2 lb pasta, fully cooked and drained
- Grated Parmesan cheese (optional)
Directions
- In a large skillet, heat olive oil and butter or margarine.
- Add mushrooms and cook for 3 to 5 minutes over medium heat until they start browning. Add garlic and continue cooking until mushrooms are fully browned.
- Using a potato peeler, peel off ribbons of carrot and add directly to the skillet. Stir in green onions, rosemary, salt, and pepper.
- Add stock, bring to a boil, and simmer for about 5 to 10 minutes until the sauce is reduced by about half.
- Serve over hot pasta. Garnish with Parmesan cheese if desired.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.