Simple Way to Fennel And Mushroom Pasta

Portobello Mushroom Pasta With Basil

Filled with sautéed mushrooms, fennel, pecorino cheese, and a light custard that holds it all together, this is sure to please meat eaters and vegetarians for something gooier but just as easy, try our mushroom and gruyere bread pudding recipe, and see our ultimate guide to thanksgiving for more.

Recipe Summary Portobello Mushroom Pasta With Basil

Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms. Toss the mixture with bow-tie pasta and serve with shaved Pecorino Romano cheese and fresh chopped basil.

Ingredients | Fennel And Mushroom Pasta

1 (16 ounce) package farfalle (bow-tie) pasta

2 tablespoons olive oil

1 pound portobello mushrooms, chopped

3 cloves garlic, minced

¼ cup balsamic vinegar

1 teaspoon ground black pepper

½ cup shaved Pecorino Romano cheese

½ cup chopped fresh basil

Directions

Info | Fennel And Mushroom Pasta

prep: 10 mins cook: 25 mins total: 35 mins Servings: 4 Yield: 4 servings