Farfalle With Portabello Mushrooms Recipe

Name: Farfalle With Portabello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces farfalle pasta; 4 portabello mushrooms, sliced and cut into 2-inch pieces; 2 tablespoons olive oil; 2 onions, finely diced; 1 garlic clove; 2 tablespoons tomato paste; ½ cup red wine; 3 teaspoons rosemary; 1 tablespoon parsley (dried, or finely chopped); salt and pepper; parmesan cheese, for garnish

Servings: persons

16 ounces farfalle pasta
4 portabello mushrooms, sliced and cut into 2-inch pieces
2 tablespoons olive oil
2 onions, finely diced
1 garlic clove
2 tablespoons tomato paste
½ cup red wine
3 teaspoons rosemary
1 tablespoon parsley (dried, or finely chopped)
salt and pepper
parmesan cheese, for garnish

1
Cook pasta in advance.
2
Heat olive oil in a large pan, add onions and cook until soft, 2-3 minutes.
3
Add portabellos and garlic, cook for about 5 minutes.
4
Add tomato paste, wine and rosemary, and cook for about 5 more minutes until mushrooms are cooked.
5
Adjust seasonings, add salt and pepper.
6
Add pasta to the pan, and toss with mushrooms.
7
Top with parsley, serve and garnish with shaved cheese.

574

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces farfalle pasta, 4 portabello mushrooms, sliced and cut into 2-inch pieces, 2 tablespoons olive oil, 2 onions, finely diced, and more.

Yes, Farfalle With Portabello Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farfalle With Portabello Mushrooms

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