Red Wine and Portobello Pasta
1 / 1
Be the first to make this!
Red wine vinegar gives a nice edge to sauteed garlic, portobello mushrooms, capsicums and zucchini. Toss the mixture with bow tie pasta, and serve with grated Parmesan.
1 box (375g) farfalle pasta
2 tablespoons (40ml) olive oil
3 cloves garlic, minced
300g chopped portobello mushrooms
1 red capsicum, diced
1 zucchini, cut into 1cm slices
1/4 cup (65ml) red wine vinegar
2 tablespoons grated Parmesan cheese
- Cook the pasta in a large pot with lots of boiling salted water until al dente, about 9-10 minutes. Drain.
- 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.
- Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.
Write a review
Click on stars to rate