Description
A comforting bowl of Garlic Mushroom Pasta, loaded with umami-rich mushrooms and fragrant garlic, perfect for any occasion.
Ingredients
Scale
- 8 ounces short pasta (penne or rigatoni)
- Kosher salt, to taste
- 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 portabello mushrooms, 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 salted boiling water until al dente according to package instructions. Reserve 1 cup of cooking water and drain.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the shallots and garlic, cooking for 2-3 minutes.
- Add the mushrooms, seasoning with rosemary, salt, and black pepper, sautéing for 7-10 minutes until golden.
- Stir in the tomato paste and wine, adding reserved pasta water. Cook for 4-5 minutes to reduce.
- Combine the cooked pasta with the mushroom sauce, adding more pasta water if needed.
- Stir in parmesan, parsley, walnuts, and red pepper flakes. Serve and enjoy!
Notes
For added flavor, try mixing in fresh herbs or a splash of lemon juice just before serving.
- 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: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 15mg