Portabella Noodles

All credit for this one goes to Budgetbytes at http://www.budgetbytes.com/ for their Simple Portabella Pasta.

The Portabella Noodles recipe mentioned in the Episode 2 of Podcast Lost in Space!

Remember don’t put PAM or non-stick spray on the pan if you can avoid it, it makes them feel weird later.

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Toss = Mix with utensils without crushing the ingredients (as opposed to blend)

  • 2 large portabella mushroom caps
  • 3 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 12 oz. rigatoni (any noodle works)
  • 2 cloves garlic
  • 1/2 tsp dried thyme
  • 1/3 cup grated parmesan
  • Salt to taste (this means add a little bit of salt, taste, add more or stop)
  • ~3/4 cup roughly chopped parsley

Necessary Equipment

  • 1 Medium Sized Pot
  • Tin Foil
  • PAM/non-stick spray
  • Oven Pan


  1. Preheat the oven to 400F degrees. If you have a fancy convection oven, drop it to 350F degrees.
  2. Line a baking sheet with tinfoil and then spritz lightly with non-stick spray (PAM).
  3. Lightly brush off any dirt or debris from the portabella mushrooms and then drizzle each cap on both sides with ½ tablespoon of olive oil, ½ tablespoon of red wine vinegar, and a slight sprinkle of salt
  4. Place the seasoned mushrooms on the prepared baking sheet (gill side down that’s the side that isn’t smooth) and roast in the preheated oven for 30 minutes.
  5. While the mushrooms are roasting, begin to boil a large pot of water to cook the pasta. Once the water reaches a full boil, add the pasta and continue to boil for 7-10 minutes or until tender. Reserve about a cup of the starchy cooking water before draining the pasta.
  6. Mince (chop into very small pieces) the garlic and add it to a large skillet along with the remaining 2 tablespoons of olive oil and the dried thyme.
  7. Cook the garlic and thyme over medium-low heat for 2-3 minutes, or until the garlic is tender. Remove the skillet from the heat afterward.
  8. Roughly chop the parsley.
  9. When the mushrooms have finished roasting, carefully cut each cap in half and then slice crosswise into thin strips.
  10. Add the drained pasta, sliced mushrooms, and chopped parsley to the skillet with the garlic (heat turned off). Toss the whole mix until its all coated.
  11. Use a small amount of the reserved pasta water to loosen the pasta if it becomes dry.
  12. Add the parmesan cheese and toss to coat once again. If desired, add an extra splash of red wine vinegar before serving