Pasta and Portobello
Recipe type: entrees
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 cups sliced portobello mushrooms (2-3 caps, relative to size of caps)
  • ⅓ cup chicken broth
  • 4 fresh plum or Roma tomatoes, seeded and chopped
  • ¾ pounds short pasta (penne, rigatoni, farfalle)
  • Chiffonade of fresh basil
  • 1 cup grated ricotta salata
  1. Heat olive oil in a saute pan set over medium-high heat.
  2. Add the garlic and mushrooms and cook until mushrooms are tender (-8 minutes).
  3. Add the chicken broth and bring to a boil.
  4. Add the tomatoes.
  5. Cook and stir for 3-4 minutes.
  6. Meanwhile, cook the pasta in boiling salted water until it is al dente.
  7. Drain the pasta, and toss with the mushroom and tomato mixture.
  8. Divide the pasta among four heated pasta bowls.
  9. Sprinkle an equal amount of fresh basil and ricotta salata over each portion.
  10. Serve at once.
: If you cannot get ricotta salata, use Romano.
Recipe by Pizza Today at