If you’re craving a rich and flavorful pasta dish without the heaviness of cream, this garlic mushroom pasta is the perfect choice. Packed with earthy mushrooms, aromatic garlic, shallots, and a touch of rosemary, all coated in a silky-smooth sauce, this recipe is a delightful comfort food that feels indulgent without being overly rich. With a sprinkling of Parmesan cheese and walnuts, it’s a delicious balance of flavors and textures that’s sure to become a favorite.

Garlic Mushroom Pasta

Why You’ll Love This Recipe

This garlic mushroom pasta is a game-changer for those looking to enjoy a creamy pasta dish without the cream. The combination of Baby Bella, white, and portabella mushrooms brings out a deep, savory flavor, while the garlic and shallots add a rich base. The Merlot wine and tomato paste create a velvety sauce that perfectly complements the al dente pasta. And with a sprinkle of Parmesan, walnuts, and fresh parsley, this dish offers a satisfying blend of richness, crunch, and freshness in every bite.

Ingredients

8 ounces dry pasta (Toscani-shaped pasta recommended)
Kosher salt
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 portabella mushrooms, roughly chopped
Black pepper to taste
1 teaspoon rosemary
3 tablespoons tomato paste
1/4 cup Merlot wine
1/2 cup grated Parmigiano-Reggiano (Parmesan)
1/2 cup packed parsley
1/3 cup chopped walnuts
Red pepper flakes (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.
Sauté the shallots and garlic: In a large skillet, heat the olive oil and butter over medium-high heat. Add the minced shallots and garlic and cook, tossing regularly for 2 to 3 minutes. Be mindful of the heat to prevent the garlic from burning.
Cook the mushrooms: Add all the sliced mushrooms to the skillet and toss them around for a couple of minutes. Drizzle in a little more olive oil if necessary. Season with a pinch of kosher salt, black pepper, and rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they soften and release their juices.
Make the sauce: Add the tomato paste, Merlot wine, and 1/2 to 3/4 cup of the reserved pasta cooking water to the skillet. Stir and cook over medium heat for about 4 to 5 minutes until the sauce thickens.
Combine with pasta: Add the cooked pasta to the skillet with the mushroom sauce. Toss to combine, and if needed, add more pasta cooking water to achieve the desired consistency.
Finish and serve: Stir in the grated Parmesan cheese until melted and well combined. Sprinkle with parsley, chopped walnuts, and red pepper flakes (if desired). Serve immediately.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Vegan Option: For a vegan version, simply omit the butter and use a plant-based alternative for the Parmesan cheese or leave it out entirely.
Pasta Variety: You can swap Toscani-shaped pasta with any pasta you prefer, such as spaghetti, penne, or fettuccine.
Add Protein: For added protein, try adding grilled chicken, shrimp, or tofu to this dish.
Herb Substitution: If you don’t have rosemary, thyme or oregano can be used as a great alternative.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat, adding a bit of water or vegetable broth to loosen the sauce. Stir occasionally until heated through.

FAQs

1. Can I use any type of pasta for this recipe?

Yes, you can use any pasta you like, but Toscani-shaped pasta, which holds the sauce well, is highly recommended for this dish.

2. Can I substitute the Merlot wine with another type of wine?

Yes, you can use any dry red wine, such as Cabernet Sauvignon or Pinot Noir, as a substitute for Merlot. If you prefer not to use wine, you can substitute with vegetable broth or water.

3. How can I make this dish spicier?

To add more heat, you can increase the amount of red pepper flakes or add a fresh chili pepper to the mushrooms while cooking.

4. Can I make this recipe gluten-free?

Yes, you can use gluten-free pasta to make this dish gluten-free.

5. Can I skip the walnuts?

If you’re not a fan of walnuts, you can omit them or substitute with another type of nut, such as pine nuts, or even crispy breadcrumbs for extra crunch.

6. How do I prevent the garlic from burning?

To prevent garlic from burning, cook it over medium heat and be sure to stir regularly. Adding the garlic after the shallots have softened can help avoid burning.

7. Can I use different mushrooms for this recipe?

Absolutely! You can mix and match any variety of mushrooms, such as cremini, shiitake, or even wild mushrooms, for a different flavor profile.

8. How do I know when the pasta is done cooking?

The pasta should be al dente, which means it should be firm to the bite but not too hard. Test a piece before draining to ensure it’s cooked to your liking.

9. Can I make this recipe ahead of time?

This recipe is best served fresh, but you can make the mushroom sauce ahead of time and store it in the refrigerator. When ready to serve, cook the pasta and combine it with the reheated sauce.

10. Can I freeze this dish?

While the pasta may become slightly soft when frozen, you can freeze the mushroom sauce for up to 1 month. Reheat and then toss with freshly cooked pasta when ready to serve.

Conclusion

This garlic mushroom pasta is the perfect dish for a cozy dinner or a special occasion. With its rich, velvety sauce and the savory depth of mushrooms, it’s a pasta dish that’s satisfying yet light. Whether you’re following a Mediterranean diet or just in the mood for a flavorful meal, this recipe will impress with its simple ingredients and bold taste. Enjoy!