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Portobello Mushroom Pasta Recipe

This Portobello Mushroom Pasta is a rich, savory dish made with tender pasta coated in a creamy garlic sauce and packed with hearty portobello mushrooms. The mushrooms add an earthy depth of flavor that pairs perfectly with fresh herbs and Parmesan. Ready in about 30 minutes, this recipe is simple yet elegant—perfect for a cozy weeknight dinner or a special occasion meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Main Dish
Cuisine: Italian-inspired comfort food
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Portobello mushrooms around 8 ounces, sliced
  • 8 ounces pasta I like fettuccine or spaghetti
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • ½ cup heavy cream or full-fat coconut milk
  • ¼ cup vegetable broth
  • ¼ cup grated Parmesan optional
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot for boiling pasta
  • Skillet or frying pan
  • Knife and cutting board
  • Wooden spoon or spatula
  • Strainer

Method
 

Boil the pasta
  1. Bring salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve some pasta water, drain, and set aside.
Cook the mushrooms
  1. Heat olive oil in a pan over medium heat. Add the mushrooms and sauté for 6-7 minutes until browned and soft.
Add aromatics
  1. Stir in onion and garlic, cooking for another 3 minutes until fragrant and translucent.
Create the sauce
  1. Pour in vegetable broth and thyme. Let it simmer for 2 minutes. Add cream and simmer for 4 minutes until the sauce thickens a bit.
Combine pasta and sauce
  1. Add pasta to the pan. Toss everything together, adding reserved pasta water a little at a time if the sauce needs loosening.
Final touches
  1. Turn off heat, stir in Parmesan if using, and season with salt and pepper. Garnish with fresh parsley before serving.

Notes

Avoid washing mushrooms under running water; wipe them clean with a damp cloth to preserve their texture. Cook mushrooms in batches if needed so they brown nicely. Keep some pasta water handy—it helps adjust sauce consistency perfectly.