Portobello Mushroom Pasta With Basil

1. 1

   Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.

2. 2

   While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring.

3. 3

   Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino Romano cheese and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.