Portobello Mushroom Pasta

Portobello Mushroom Pasta

Patrica Garcia 0

"A quick and easy pasta dish that utilizes lots of vegetables. Very healthy, too!"

Ingredients {{adjustedServings}} servings 507 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 88.8g
  • 29%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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  1. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
  2. Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
  3. Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.
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Reviews 36

  1. 44 Ratings


OMG! This is so good. We have been trying to eat vegetarian a few evening a weeks in an effort to be healthier. So far most of the dishes have either failed or been so-so. This is a keeper. The only changes I made was to use balsamic vinegar (no wine vinegar in the pantry), add carmalized onions, roasted garlic and summer squash because I had all on hand. Took others advice and added extra garlic and herbs. Can't wait to make again.


Fresh spinach is nice veggie in this pasta because of the vinegar sauce. I added the parmesan and tossed with the pasta before serving so the flavor would be in every bite. Very tasty.


I cooked this recipie for the girls in my scholarship hall for lunch today, and all I got were rave reviews. I reccomend adding a bit of either garlic salt or salt to the recipie to enhance the flavor of all the veggies. Pepper works well too. If I had made it for a small group of people, it would have been very quick.