John Hagen of The Texas Tenors, has given us a delicious vegetarian dish. Frankly, we’ve never sampled something so delicious that was just vegetables and pasta!
Some of you reading this may be vegetarian by choice, or may be forced to eat this way due to doctors order, but some of you may never consider eating just a “veggie only” meal, unless it’s the only choice placed before you at the table of a host.  But we guarantee that  the combination of thick, juicy Portabella mushrooms mingled with garlic, olive oil, basil, and a little sugar makes this pasta/vegetarian dish simply delicious.
If you’re a fan of  The Texas Tenors you’ll love them even more because of this dish. Not a veggie fan, or knowone? Give them “John’s Meaty Portabella Pasta!” They’ll love it!
Preheat Oven to 400° and Set a large pot of lightly salted water on to boil for the pasta.
Veggie Prep
Add chopped garlic, olive oil, balsamic vinegar, sugar, sea salt, pepper and thyme in a mixing bowl and whisk.
Rinse mushrooms quickly to remove grit. ( Do not soak mushrooms, it will ruin them)
Cut mushroom caps into slices, stems into chunks.
Cut peppers into strips.
Combine all into a gallon bag, seal and mix. Let marinate for an hour or more.
Assembly
Pour the contents from the bag into a large Pyrex baking dish, top with fresh rosemary and bake for 16-20 minutes.
Once the water reaches a full boil, add pasta and continue to boil for 9 to 12 minutes or until tender.
Once the pasta is done, remove from the water and place in a large bowl. Do not rinse the pasta.
Take ¼ cup of the water from the pasta pot, 1 tbs butter and add to pasta.
Remove contents from oven and mix into the bowl with pasta. Add chopped basil and top with freshly grated Parmesan.
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