Description
A flavorful and nutritious garlic mushroom pasta that can be prepared in just about 30 minutes, combining earthy mushrooms with aromatic garlic.
Ingredients
Scale
- 8 ounces short pasta (penne or rigatoni)
- Kosher salt (for the pasta water)
- 1/3 cup extra virgin olive oil
- 1 tablespoon butter
- 2 shallots, minced
- 5 garlic cloves, minced
- 8 ounces Baby Bella mushrooms, sliced
- 8 ounces white mushrooms, sliced
- 8 ounces portobello mushrooms, roughly chopped
- Black pepper, to taste
- 1 teaspoon dried rosemary
- 3 tablespoons tomato paste
- 1/4 cup dry red wine
- 1/2 cup grated parmesan
- 1/2 cup packed chopped parsley
- 1/3 cup chopped walnuts
- Red pepper flakes, to taste (optional)
Instructions
- Cook the pasta in a large pot of salted water until al dente, reserving 1 cup of the pasta cooking water, then drain.
- In a large skillet, heat olive oil and butter over medium-high heat. Add shallots and garlic, cooking for 2-3 minutes until fragrant.
- Add the mushrooms and season with rosemary, salt, and pepper. Sauté for 7-10 minutes until golden and juices are released.
- Add tomato paste and wine, along with about 1/2 to 3/4 cup of reserved pasta cooking water. Cook for 4-5 minutes to reduce.
- Combine the cooked pasta with the mushroom sauce. If dry, add more pasta cooking water.
- Stir in parmesan, parsley, walnuts, and red pepper flakes. Serve and enjoy!
Notes
For a creamy upgrade, stir in a dollop of crème fraîche or a splash of cream right before serving. Fresh herbs enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg