Portobello Linguine

Who needs a cream sauce when you have herbs and flavor in spades? This beautiful dish features a simple olive oil and lemon sauce with great produce taking center stage. Spice it to your taste and enjoy! Serves 2.



* Indicates a Neighborhood Harvest product. Purchase these ingredients in our Weekly Recipe Shop.

  • 8 oz linguine of choice
  • 3 – 4 Tbsp Olive Oil”*8 oz baby portobello mushrooms*
  • 1/2 cup assorted cherry tomatoes*, sliced in half
  • 1/4 cup sundried tomatoes*, chopped
  • 1/4 cup Kalamata, Cerignola or assorted olives of choice
  • 3 – 4 cloves garlic*, minced
  • 1 1/2 tsp Italian Seasoning
  • Juice of 1/2 lemon*
  • 1 bunch fresh basil*, chopped
  • 1/2 cup crumbled feta*
  • Salt, pepper and crushed red pepper (optional), to taste


  1. Bring a pan of salted water to a boil and cook linguine as directed. Drain and set aside.
  2. In a large saute’ pan, heat olive oil over medium-high heat and add mushrooms.
  3. Cook for 2-3 minutes, stirring often. Add garlic, cherry tomatoes, sundried tomatoes, olives and spices and cook until mushrooms are tender and tomatoes are slightly wilted.
  4. Add pasta to the pan and stir to coat. Squeeze lemon juice over dish, add basil and stir again.
  5. Check your seasonings, adding salt, pepper and a pinch of crushed red pepper if desired.
  6. Garnish with feta and serve.