Pasta with Portobello Mushrooms and Roasted Garlic

  • Yield 4 servings

This delicious pasta dish stars mushrooms, roasted garlic. You can add fresh spinach to kick up the nutritional value if you wish.


2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon dried oregano
1 tablespoon balsamic oregano
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
3 large portobello mushrooms, wiped clean, stems removed
1 cup peeled garlic cloves
6 to 8 dry-packed sun-dried tomato halves
Boiling water
1 pound linguine or fettuccine, cooked al dente, drained and cooled
1/2 cup chopped basil leaves
8 scallions, thinly sliced
1/2 cup shredded parmesan cheese such as Parmigiano-Reggiano or Grana Padano
1/4 cup pine nuts, toasted*
2 cups fresh spinach leaves, optional


  1. Combine 1 tablespoon oil, oregano, vinegar, salt and pepper in a zip-seal bag. Add mushroom caps, seal and let marinate at room temperature 20 minutes. Meanwhile, preheat a gas or charcoal grill. Remove mushrooms from bag and grill 5 to 7 minutes per side until cooked through. Cool and slice thinly. Set aside.
  2. Preheat oven to 375F.
  3. In a bowl, toss peeled cloves of garlic with 1 tablespoon olive oil. Spread out on a baking pan and roast, uncovered, 12 to 15 minutes until cloves turn light brown. (This can be done up to 2 days prior to assembling the dish.)
  4. Place sun-dried tomato halves in a bowl of boiling water to cover and allow to plump 20 minutes. Drain and chop coarsely.
  5. Toss cooled pasta with grilled mushrooms, sun-dried tomatoes, garlic, basil, scallions and cheese. Season with salt and pepper and sprinkle with pine nuts. Fold in spinach leaves, if using.
**To toast nuts: Place nuts in a single layer on a baking sheet. Toast in a 325-degree oven about 5 minutes, shaking pan periodically to turn nuts, until nuts are golden and fragrant.




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