Portobello Mushroom Pasta with Veggies

    Portobello Mushroom Pasta with Veggies

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

    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

    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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