Description

This Garlic Mushroom Pasta is a flavorful dish featuring earthy mushrooms, aromatic garlic, shallots, and a touch of rosemary in a silky-smooth, rich sauce. It’s a comforting pasta option without the heaviness of cream, perfect for a cozy dinner or special occasion.

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)

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Instructions

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.
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.
Add the sliced mushrooms to the skillet and toss for a couple of minutes. Drizzle in more olive oil if necessary. Season with kosher salt, black pepper, and rosemary. Cook the mushrooms for 7 to 10 minutes until they soften and release their juices.
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 for 4 to 5 minutes until the sauce thickens.
Add the cooked pasta to the skillet and toss to combine. Add more pasta cooking water if needed to achieve the desired sauce consistency.
Stir in the grated Parmesan cheese until melted and combined. Sprinkle with parsley, chopped walnuts, and red pepper flakes (if desired). Serve immediately.

Notes

For a vegan version, omit the butter and use a plant-based alternative for the Parmesan cheese or leave it out entirely.
If you don’t have rosemary, thyme or oregano can be used as a substitute.
You can use any pasta type, such as spaghetti, penne, or fettuccine, in place of Toscani-shaped pasta.
If you prefer added protein, try adding grilled chicken, shrimp, or tofu to the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat, adding a bit of water or vegetable broth to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta
Method: Sautéing, Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 7g
Sodium: 580mg
Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 12g
Cholesterol: 20mg