Portobello Mushroom Pasta(Servings: 8)
Portobello Mushroom Pasta(Servings: 8) is an moderately easy dinner. Made with 1 c. fat-free chicken or vegetable broth, divided, 2 garlic cloves, minced or 1 tsp. minced garlic, 3 tbsp. molly mcbutter natural butter flavor sprinkles, 6 oz. fresh portobello mushrooms, sliced and 8 oz. fettuccine or linguine, cooked and drained, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Add garlic to 3/4 cup of broth; bring to boil in large skillet. Add mushrooms and cook over high heat until soft and liquid is reduced by about half.
Add cooked pasta to mushrooms with remaining broth and bell pepper. Stir until pasta is thoroughly coated. Sprinkle with cheese and serve.
Good warmed up also.
π· Perfect Pairings
Complete your meal with these
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