Peppery Portabellas with Pasta


  • 1 pound portabella mushrooms, without stems
  • 12 ounces fettuccine pasta, uncooked
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper
  • 1 (15 ounce) can crushed tomatoes in puree
  • 1 cup chicken or vegetable broth
  • 8 ounces fresh asparagus or green beans, sliced diagonally in 1-inch pieces


  1. Bring a large, covered pot of water to a boil.
  2. Trim and thinly slice mushrooms; halve each slice.
  3. Add pasta to boiling water; cook until barely tender, about 10 minutes.
  4. Meanwhile, in a large, non-stick skillet, heat two tablespoons of oil over high heat. Add mushrooms; cook and stir about five minutes.
  5. Sprinkle with 1/4 teaspoon of salt and black pepper.
  6. Remove to a plate; cover loosely to keep warm.
  7. In the same skillet, heat remaining two tablespoons of oil. Add garlic, red pepper and remaining 3/4 teaspoon salt. Cook and stir over medium high heat until garlic is golden, about one to two minutes.
  8. Immediately add crushed tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer, uncovered, to blend the flavors and thicken sauce, about five minutes.
  9. Add asparagus or green beans; cover and cook until barely tender, about two inutes.
  10. Stir in cooked mushrooms and any accumulated liquid.
  11. Drain pasta; place in large serving bowl or individual bowls.
  12. Spoon mushroom mixture over pasta.
  13. Sprinkle with chopped parsley, if desired.

Recipe used with permission from: The Mushroom Council

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