Portobello Pasta

    30 minutes

    Mushrooms and tortellini are mixed with a butter, garlic and wine sauce. This is a very quick and versatile meal.

    51 people made this

    Serves: 4 

    • 500g cheese tortellini
    • 3 tablespoons butter
    • 1 clove garlic, crushed
    • 2 Portobello mushrooms, diced
    • 250g button mushrooms, sliced
    • 1/4 cup (60ml) white wine
    • 1/2 tablespoon dried basil
    • 1 pinch salt and pepper, to taste
    • 1/2 cup (60g) grated Parmesan cheese

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook until al dente; drain.
    2. While water is boiling melt the butter in a frypan and cook the garlic until fragrant. Stir in Portobello mushrooms, button mushrooms, white wine and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender.
    3. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (43)


    I took SweetJam's suggestion and doubled the butter. I also added in more minced garlic. My family really liked this--NO leftovers. The sauce for this was incredible. Not something for every day but every once and a while, it's nice to indulge.  -  11 Apr 2012  (Review from Allrecipes USA and Canada)


    My family went ga-ga over this....we loved it so much that the next day we turned the same recipe into a cold pasta salad with vinegrette and red onions....hot and cold this recipe is outstanding!!  -  16 Jul 2007  (Review from Allrecipes USA and Canada)


    This was sooo yummy! I used 1/4 c chicken broth instead of wine because I didn't have any wine.  -  11 Apr 2008  (Review from Allrecipes USA and Canada)