Portabella Mushroom Pasta

Oh hi we're back from SE Asia and India! It was a fantastic trip with lots of amazing food and fun times with family. We're happy to be back home, though - i was getting a little homesick towards the end of the trip.

Now that we're back, I'm slowly getting back into the groove of one of my favorite past-times, eating (yes I know I was doing this the whole trip). Also, cooking!

I came up with the recipe for this pasta in the usual way - I started by chopping some onions and then decided what I was making as the onions softened in the butter. The result was one of our favorite pastas ever. Definite keeper!


  • 1 tsp butter
  • 1 sort of large onion, sliced
  • 1 jalapeno, minced
  • 2 large garlic cloves, sliced
  • 5 medium portobella mushroom caps, sliced
  • 1/4 cup white wine
  • 2 cups low-sodium chicken (or vegetable) stock
  • 2 tbsp chopped cilantro
  • 3 tbsp mascarpone cheese (it's nice and creamy and doesn't look or taste like cheese...just adds a richness)
  • 1/2 tsp nutmeg
  • 2 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • Salt
  • Pepper
  • 1 green onion, diced
  • Any kind of pasta
  • Drizzle of Sriracha sauce


Heat butter (yes, butter! I almost never use it but I wanted to make a non-red sauce for the pasta and thought the butter would lend some flavor...it did) in a skillet over low heat. Add the onions and sautee until they soften, then add the garlic. When the garlic is fragrant, increase the heat and add the portabella mushrooms. Let this cook for 3-4 minutes until some of the water from the mushrooms is released. Then, add the wine and cook until it's absorbed/evaporated. The wine really adds a depth of flavor to the dish, even though you can't explicitly taste the wine. Next, pour in the chicken/vegetable stock and the cilantro, mascarpone, nutmeg, red pepper flakes, Italian seasoning, salt, and pepper. Let this simmer for 5-10 minutes and adjust the seasoning. Cook pasta according to package instructions, drain, and add to the sauce. Serve hot and garnish with green onions. If the sauce is not spicy enough for you, add a little Sriracha to the pasta right before eating it.

I love that this sauce wasn't the traditional red tomato sauce. In fact, there are no tomatoes anywhere in this dish, and all the flavor is from the chicken stock, little bit of butter, the seasonings, and the natural flavor of the delicious portabella mushrooms. We just had leftovers and it was EVEN BETTER because all the ingredients had time to incorporate. Sooo yum!

portabella mushroom pasta

portabella mushroom pasta