Gemelli with Portobello
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
75 ml (1/3 cup) extra-virgin olive oil
450 g (1 lb) portobello mushrooms, sliced
2 cloves garlic, minced
Salt and freshly ground pepper, to taste
450 g (1 lb) gemelli
60 ml (1/4 cup) fresh parsley, chopped
250 ml (1 cup / 120 g) asiago cheese, grated
- In a stock pot, heat oil over high heat. Add mushrooms and sauté until well browned. Add garlic, and season and set aside.
- In a stock pot, cook gemelli al dente according to package directions. Reserve 125 ml / 1/2 cup of the cooking liquid. Drain the pasta and add to the mushrooms. Warm the mixture over medium heat, stirring constantly. Add the cooking liquid and parsley.
- Remove from heat, stir in the cheese.
- Serve immediately.
Imported on 2011-01-20 20:26:46 — Original ID:2374