One of my most popular recipes gets a makeover! This portobello mushroom pasta with cream sauce is so easy to make, but screams gourmet!
Being a vegetarian, I am always finding new ways to add heartiness to my meals. Many times I will make a recipe and it will be delicious. However, a couple of hours later I am starving again because the recipe didn't provide me with enough (whether it was lacking nutrients or ingredients.) I find myself adding lentils to many of my meals because they are fantastic for you, and they add a fullness to a meal that generally may be lacking. But sometimes lentils are not appropriate for a dish. I was craving pasta and knew I wanted something hearty, so I turned to the remaining portobello mushrooms in the fridge and decided I would create a portobello mushroom pasta with cream sauce. You can never go wrong with a cream sauce! Unless of course you are vegan or lactose intolerant... But I must say, this pasta was so beautiful and tasty, I couldn't help but make it a second time that week!
I find rations aren't too important here. Sometimes I use three portobello mushrooms, and sometimes I use two. If you want to get really precise, you can weigh them but I say don't put too much thought into it!! Since I have made this recipe dozens of times, I am always changing it. Personally, some of my more recent cream sauces have less fat to them, but I have to leave this one as is because the whole point of the cream is the richness it adds to the sauce!
Portobello Mushroom Pasta with Cream Sauce
A hearty vegetarian recipe that can be made with any type of mushroom! Just watch the cooking time!
- 1 lb pasta of your choosing
- 3 (½ lb) large portobello mushrooms
- 8 oz button mushrooms
- 3 garlic cloves, minced
- 1 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- Salt and pepper
- ¼ tsp. red chili flakes
- ¼ tsp. ground thyme
- ½ cup vegetable broth
- 1 cup heavy whipping cream
- ¼ cup white wine (optional)
- 1 tbsp. coarse whole grain mustard
- Preheat oven to 425F. Line a baking sheet with parchment paper or silicone liner.
- Slice the portobello mushrooms, about ¼ inch thick. Place into a large mixing bowl and pour in olive oil, garlic, balsamic vinegar, thyme, chili flakes, pepper, and salt. Toss until evenly coated. Pour onto the baking sheet and spread out evenly. Bake for 10-15 minutes. Remove from oven and set aside.
- While the portobello mushrooms are roasting, slice the button mushrooms. Heat a frying pan with 1 tbsp, of olive oil and place over medium-high heat. Add the mushrooms and cook until nicely caramelized (about 8-10 minutes.)
- Deglaze the pan with white wine. Stir in the portobello mushrooms and cook for a couple of minutes. Stir in the vegetable broth and mustard and bring to a simmer. Pour in the heavy cream and cook until heated through.
- Pour sauce over desired pasta.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 67mgSodium: 222mgCarbohydrates: 43gFiber: 4gSugar: 6gProtein: 10g
The addition of fresh basil to the sauce would be a perfect melody to the portobello mushrooms. If you don't have any portobello mushrooms, feel free to use any mushrooms you like, but I find the portobellos add a "meaty" texture to the dish. I usually get creeped out by their meaty quality, but it appears roasting them in the oven with balsamic vinegar transforms them in such a way that I did not gross myself out. Yeah, I am a bit strange sometimes...
And now that I think of it, fresh thyme would be sooooo good here!
Once again, if you are a person who prefers to use no alcohol while cooking, just deglaze your pan with broth instead. But the wine adds so much flavor!
I made your portobello recipe last night for supper and it was absolutely amazing. My husband and our son absolutely fell in love with it.
It's official, recipe adopted in our houshold.
Thank you for sharing. 🙂
Thank you, Annick! Glad I created another recipe you love 🙂
OK, don't shoot me now BUT instead of serving this lovely shroom' dish on pasta I'm thinking it would be great on steak or chicken. Yes, I will eventually give it a try over pasta or rice. WOW what a GREAT recipe.
Haha, there will be no shooting involved! That is a great idea! I will have to steal your idea because I never even thought to put it over a meat entree. Even pork chops would work well here.
I am making g it tonight with panned chicken and pasta,
How much wine would you suggest for deglazing the pan? Didn't see wine in the ingredient list.
Thanks. This looks yummy!
I personally use about 1/4 cup wine in my recipes. Anywhere between 1/4 - 1/2 cup will work 🙂
I'm always looking for a recipe to spice up my mushrooms! Can't wait to try this one! Thanks for sharing!
Roasting them in balsamic vinegar is my new way to continuously work with portobello mushrooms 🙂
made this for my brother and his wife's anniversary and it was a big hit
Yay! It is a favourite in our house and I love how it can be such an elegant dish for a special occasion.
I made this recipe tonight and both my boyfriend and I thought it was so delicious! I could have eaten the whole pan myself. The only change we made was putting it over wild rice. This recipe is a keeper. Thanks!
I am so happy you liked it! Adding it over wild rice sounds delicious and something I would definitely love.
How many does this recipe serve? I'm making this tonight over cheese ravioli! I'm so excited to try it! 🙂
I am so sorry I did not get back to you sooner! I think it all depends on how much sauce you like on your pasta 🙂 I would say easily 4? I always have doubts when suggesting serving size.
This looks exquisite! Just wondering if it's vital to roast the portobellos? Would grilling or even sautéing them with the buttons be terrible? (I like the meatier bite to my portobellos, which I saw you mention that's why you roast yours). I'm thinking it could help cut down cooking time, for this busy mom who doesn't get home from work until 7:30! Thanks for the yummy recipe! 🙂
For sure!! I am just obsessed with roasting my mushrooms, but on days when time is lacking, I definitely just saute them. Let me know how it goes!
I made this tonight to satisfy my strange mushroom pregnancy craving that I've been having ...and im not kidding I could cry tears of joy it was THAT good. I will be making this again for sure !! Heaven on a plate!
Yay!!! Haha, that is so great to hear (I think a mushroom craving is awesome!)
I'm 14 and I love cooking. I found this recipes on Pinterest and made it for my family last night and they loved it! It was so delicious!!
Yay!! What a great comment to read! Keep cooking (and enjoying it!)
I did make this to serve over grilled chicken breast and OMG, this is a keeper!
That is awesome to hear! Chicken and mushrooms are a great pairing!
Oh maybe heavenly taste buds! I made this sauce and added 4 cheese tortellini to it. This is absolutely delicious! I added a little more heavy cream and vegetable stock just to be sure I’d have enough sauce and it came out perfectly balanced. This made the cut for my ‘Cookin’ for my Cajun’ board. Only the best recipes make it to that board 😊
Aww, this is the best comment ever! I am glad you enjoyed it 🙂 I LOVE four cheese tortellini and sneak it in here whenever I can 🙂
Just came across this recipe while looking for a portobello mushroom cream sauce. I didn’t have button mushrooms, or wine, but I added basil to the sauce and it is absolutely delicious! Thank you so much for the recipe.
We made this with ground spicy pork sausage and it was a huge hit! My husband licked his bowl and then came for mine!
I am so happy to hear you loved it!
Is the green I'm seeing in the photos asparagus? Couldn't find any mention in the recipe of anything green 🙂
It is! I just threw it in for some added nutrients (the original recipe does not call for it.)
My mom is a tough one to impress when it comes to food but she loved this! Thank you for this amazing recipe!