Antipasto Pasta

Name: Antipasto Pasta
Total time: 22 min
Yield: 6 servings
Ingredients: 12 ounces linguine; 3 tablespoons olive oil; 4 large portobello mushrooms; 6 ounces Genoa salami; 1 cup antipasto vegetables and marinade; 2 cups grated Asiago cheese; 2 cups chopped fresh basil

A hearty Italian-inspired pasta dish combining linguine with portobello mushrooms, Genoa salami, antipasto vegetables, and Asiago cheese, finished with fresh basil.

6 servings

22 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•12 ounces linguine
•3 tablespoons olive oil
•4 large portobello mushrooms
•6 ounces Genoa salami
•1 cup antipasto vegetables and marinade
•2 cups grated Asiago cheese
•2 cups chopped fresh basil

Cooking Instructions

1.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
12 min
2.
Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.
10 min