Balsamic Portobello Pasta
This Balsamic Portobello Pasta is 100% vegan and can be pulled together in no time at all.
You can use just about any pasta for this recipe, I like to use fettuccine. You are sure to feel amazing after eating this and trust me you won’t miss the meat in this recipe.
Because those portobello mushrooms are packed with full of vitamins and minerals along with protein and are high in fiber.
This dish is tossed in a healthy olive oil, balsamic dressing. So if you looking for a quick and healthy vegan meal for tonight, you just found it!
Go ahead and make some meal preps with this if you want as well.
Sometimes I will double the recipe and pack a few for the weeks ahead.
However make sure to add in the tomatoes the day of, otherwise they will go to soft if stored diced in those bowls for a few days.
What can be easier than this dish? Feel free to add some cooked kale to this pasta if you would prefer that too parsley.
This pasta dish can be enjoyed pretty much any time of year, so go ahead and give it a try. I’m sure your going to love it!
Looking for a Awesome drink recipe to serve with dish? Try my “Raspberry sweet tea” that is made with agave nectar or honey.
Note: You can always toss in some Parmesan cheese if desired.
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Balsamic Portobello Pasta
Portobello Mushroom Pasta packed full of flavor!
Ingredients
- 2 tbsp Butter
- 2 Portobello Mushrooms
- 300 grams Fettuccine
- 1/2 cup Fresh Parsley
- 2 Roma tomatoes
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Salt
- 2 tbsp Balsamic Vinegar
Instructions
- Start by brining a salted pot of water to a boil, add in your pasta of choice and cook till al dente. Remove the pasta and strain in a strainer, then set aside
- Wash and dice the tomato and then set aside.
- Then in a large frying pan add the butter along with the sliced Portobello Mushrooms. Simmer over medium heat till browned and softened. Season with salt then remove and set aside.
- Then place the cooked pasta back into the frying pan and add in the olive oil, garlic powder, balsamic vinegar and salt. Bring to medium heat and simmer on low for a few minutes.
- Toss with the fresh chopped parsley then serve by topping each bowl with the cooked portobello mushrooms. Enjoy
Notes
Note: You can always toss in some Parmesan cheese if desired.Â