January 6, 2015

Quick Portobello Pasta

For Sunday Night Supper...
My Quick Portobello Pasta Dish


This is one of my super quick pasta dishes that can feed a hungry group, or just two with leftovers for the next day. Just adjust the amount of pasta and portobello mushrooms. A mixed green salad of your choice and a crusty baguette would make this just perfect in my opinion. I cooked this for our Sunday night supper.

I used a one pound box of penne pasta.
Put a splash of olive oil into a pot of water. 
Bring water to a boil. 
Carefully put the dry pasta into the pot of boiling water.
Boil it to just under al dente...as it will finish cooking in the oven. 
Do not over boil the pasta in the water as you do not want mushy pasta.
While the pasta is cooking, slice two large onions. 
Cut the onion in half. Then slice long slivers.
 Next, pull out a very large skillet.
Put a couple of tablespoons of olive oil into the skillet + plus three or four pats of butter.
When the oil is hot put the slivered onion pieces into the skillet. 
Stir and brown the onions.
Add two containers of sliced portobello mushrooms. Stir and cook.
They cook down, and we love the mushrooms, so we like extra. No such thing as too many portobello mushrooms at our house.
You may want to add more or less that I do.
Put the sliced mushrooms into the skillet with the cooked onions. Stir, and cook both. 
Drain pasta when it has reached the right degree of al dente.
Put the pasta in a large casserole dish. 
Put the remaining pats of butter on the pasta and stir to coat. 
Pour a large bottle of  cream based Alfredo sauce on pasta. Stir to evenly incorporate the sauce into the pasta. 
I used Prego this time...Just use a good quality. 
You could also make your own cream Alfredo sauce.
Next, add the portobello mushrooms and onions. 
Stir all. Sprinkle with parmesan cheese.
Place in a 400 degree oven for 20-30 minutes to continue cooking.
Remove from the oven.
Bon Appetit!

This is a very rustic dish...but simple and yummy.
Feel free to play with the recipe to suit your taste. Add additional veggies, or spices. Add some chicken if you wish. 
I love to have a base recipe that I can tweak.

Portobello Pasta Recipe
-Preheat oven to 400 degrees
-Large pasta pot with strainer.
-Bake 20-30 minutes.
-large casserole dish (oil or spray for nonstick factor)
-Large skillet for cooking/stiring veggies.

1 pound box of penne pasta.
Splash of olive oil, for the pasta water.
Two large onions, cut into thin slivers.
2 (or more) boxes of portobello mushrooms
1 stick of real butter, cut into thin pats.
2 tablespoons olive oil for the skillet.
1 large jar of cream *Alfredo sauce(more or less depending on if you alter the amount of pasta.)
* you can make your own homemade Alfredo sauce if you prefer.

I hope you like this dish. This is my homemade recipe, so I cannot give you calories, or carbs per serving. If you do not want the cream sauce, I suspect that you could use a tomato based sauce and have fewer calories if that is something you want to try. 

Thanks for visiting.

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My Kentucky Living
My Kentucky Living

Hello, I'm Sheila and my house is a giant art project! I enjoy creating an environment where my family can feel safe, secure, and loved. We are empty nesters learning to slow down and enjoy life.

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