Pasta Portobello w/ Roasted Tomato, Basil, & Balsamic Sauce

March 22, 2011 § Leave a comment

I love Italian cooking because it is simple and flavorful.  I’m also a sucker for tomato and fresh Italian basil, which is very expensive right now;  1 box is almost $3.00.

I recently bought basil for homemade margherita pizza.  I needed to use the herb before it spoiled.  Since I already had spaghetti at home and tomatoes are perfect matches for basil, it made sense to make a pasta.  I initially wanted to have eggplant, but 1) it was sold out and 2) it was $3.00 each (I’ll wait for it to go on sale).  I shuffled through my head and decided that  Portobello Mushrooms would be an excellent choice.  Today’s challenge was cooking the Porto for the first time, which was fortunately successful.

Here is the quick and easy recipe.


1. One small Portobello Mushroom ($1.14 @ $5.99/lb)

2. Spaghetti

3. Basil

4. Garlic

5. One Roma Tomato ($0.48 @ $1.99/lb)

6. Balsamic Vinegar

7. Butter & Olive Oil

8. Parmesan Cheese



A. Boil Water for Pasta, Turn on oven to 450 Degrees for roasting tomato (optional)

B. Clean the Porto by wiping it with a damp paper towel, de-stem, and slice

C. Mince about 4 Cloves of Garlic

D. Chop the Tomato and put in Mixing Bowl along with 2 Tbsp of Olive Oil, 2 Cloves of Minced Garlic; Season w/ Salt and Pepper

  • Once the oven is preheated, put tomatoes on baking sheet and roast for 10 Minutes.

By this time the water should be boiling; add olive oil to the boiling water then add spaghetti (this prevents the pasta from sticking; I use a bunch that is about 2 inches thick then break in half)

E. Heat 2 Tablespoons of Olive Oil over in a pan over medium heat.  Once it is heated add Sliced Porto and remaining Garlic. Saute for about a minute then reduce heat to Low.  Cook the Porto until it is soft and brown.  Add about 1 Tbsp of Balsamic Vinegar and Season with Salt & Pepper.

Remove tomatoes from oven. Drain pasta once it is Al Dente. Reserve a bit of pasta water. Make Basil Chiffonade (roll a basil leaf length wise and slice so it makes ribbons)

F. Mix Roasted Tomatoes & Pasta into the pan with Sauteed Portobello Mushroom.  Add another Tbsp of Balsamic Vinegar as well as One Tbsp of Butter (optional).  Toss the Pasta.  Make sure butter is melted.

G. Plate the pasta.  Finish with Basil Chiffonade and Parmesan Cheese.

2 Servings at a cost of $3.00 (maybe even less).

I ate both servings. My boyfriend luckily dislikes Mushrooms.

* This is a great option for my Vegetarian friends! *


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