Portobello Mushroom Pasta with Veggies

    Portobello Mushroom Pasta with Veggies

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    27min


    44 people made this

    A quick and easy pasta dish with mushrooms, capsicum and zucchini. The red wine vinegar gives it an interesting zing.

    Ingredients
    Serves: 4 

    • 500g farfalle pasta
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 250g chopped portabello mushrooms
    • 1 ed capsicum, diced
    • 1 zucchini, sliced
    • 1/4 cup red wine vinegar
    • 2 tablespoons grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
    2. Meanwhile, in a large non-stick frypan over medium heat cook the garlic, mushrooms, red capsicum and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
    3. Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.
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    (45)

    Reviews in English (45)

    by
    26

    OMG! This is so good. We have been trying to eat vegetarian a few evening a weeks in an effort to be healthier. So far most of the dishes have either failed or been so-so. This is a keeper. The only changes I made was to use balsamic vinegar (no wine vinegar in the pantry), add carmalized onions, roasted garlic and summer squash because I had all on hand. Took others advice and added extra garlic and herbs. Can't wait to make again.  -  21 Jul 2009  (Review from Allrecipes USA and Canada)

    by
    22

    Fresh spinach is nice veggie in this pasta because of the vinegar sauce. I added the parmesan and tossed with the pasta before serving so the flavor would be in every bite. Very tasty.  -  27 May 2008  (Review from Allrecipes USA and Canada)

    by
    21

    I cooked this recipie for the girls in my scholarship hall for lunch today, and all I got were rave reviews. I reccomend adding a bit of either garlic salt or salt to the recipie to enhance the flavor of all the veggies. Pepper works well too. If I had made it for a small group of people, it would have been very quick.  -  04 Mar 2002  (Review from Allrecipes USA and Canada)

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