portobello mushroom pasta with basil

Ingredients

• Servings: 4
• 1 (16 ounce) package farfalle (bow-tie) pasta
• 2 tablespoons olive oil
• 1 pound portobello mushrooms, chopped
• 3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 1 teaspoon ground black pepper
• 1/2 cup shaved pecorino romano cheese
• 1/2 cup chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• 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.
• 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.
• stir mushroom mixture into the pasta in the pot; season with pepper and stir. top with pecorino romano cheese and basil.