I wanted to make something that tastes like a Philly cheesesteak, but with pasta and with no steak. So that leaves cheese and peppers and onions. And mushrooms I swear I’ve seen on some cheesesteaks but I’ve never been to Philly so I don’t know if that’s standard.
Doesn’t really matter I guess, since I’m already so far from standard with this recipe 😉
I realized when I was done, that this is basically a vegetarian stroganoff and that’s okay with me, since it turned out so damn good. I’ve made it with sour cream and with cream cheese. I like them both — maybe I like the cream cheese a tiny bit more. But it’s hard to say. It’s creamier, for sure, but the sour cream has that little bit of tartness. Oh hell, maybe I’ll split the difference next time and use a little of each!
If you’re cooking for a strict vegetarian, remember that Worcestershire is not vegetarian because it’s got a little anchovy in it. You can find vegan Worcestershire at healthy-food-stores or leave it out and add a half-teaspoon of vegetable bouillon instead.Print
Portobello Cheesesteak Pasta
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 4 servings
- 2 portobello mushrooms
- 1/2 onion
- 1/2 red bell
- 1 jalapeno
- 2 teaspoons Worcestershire
- 1 teaspoon soy sauce
- 1/2 t oregano
- 1/4 teaspoon salt
- 2 teaspoons deli mustard
- 1 tablespoon sour cream
- 1/4 cup grated cheese
- 1 cup baby spinach
Start boiling water to cook the pasta.
Wipe mushrooms clean and slice about 1/3 inch thick (1 cm).
Slice onion and peppers into thin slices.
Melt the butter and oil together in a large skillet over medium-high heat. Add mushrooms and cover. Cook 60-90 seconds until browned.
Stir and add onions, peppers, and garlic and salt and pepper. Saute for several seconds. Cover and cook about 2 minutes, until the onions and peppers are softened.
Add Worcestershire, soy sauce, oregano, mustard and stir until the liquid has mostly evaporated. Turn off the heat.
When the noodles are cooked, reserve 1/2 cup of cooking water (use a mug to dip some water from the pot) then drain.
Add the noodles and half the reserved cooking water and the cream cheese to the vegetables. Turn heat to low and stir until water is absorbed and cheese is melted. Add more water if you need to get the cheese moving.
Turn off heat. Stir in spinach and Cheddar.
- Calories: 260
- Fat: 18
- Carbohydrates: 17
- Protein: 8