Red Wine and Portobello Pasta


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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.

Patricia Garcia

Serves: 4 

  • 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

Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Cook the pasta in a large pot with lots of boiling salted water until al dente, about 9-10 minutes. 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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