Garlic Mushroom Pasta Recipe
User Reviews
4.9
Garlic Mushroom Pasta Recipe
Description
The Garlic Mushroom Pasta Recipe blends several mushroom varieties including baby bella, white, and portabella mushrooms, finely sliced and cooked down with shallots and garlic in olive oil and butter. The addition of rosemary adds subtle herbal notes, while tomato paste and merlot wine create a thick, flavorful sauce that envelops the pasta. The Parmesan cheese brings a salty richness, balanced by fresh parsley and the crunch of chopped walnuts for texture contrast. The steaming technique ensures the mushrooms release their juices and develop a tender, juicy texture. Tossing the cooked pasta with the sauce and adjusting with reserved pasta water results in a cohesive dish that clings well to the pasta shapes.
This pasta pairs well with a light salad or a crusty bread to soak up the sauce, making it suitable for a vegetarian lunch or dinner. It brings a rustic feel with its mix of mushroom types and the savory depth from the wine and herbs.
For Mediterranean diet compliance, whole wheat pasta can be substituted. Vegan adaptations include omitting butter and Parmesan or using plant-based alternatives. The recipe’s note suggests exploring quality Mediterranean ingredients like olive oils and spices for ingredient authenticity.
Ingredients
- 8 ounces pasta I used Toscani-shaped pasta, dry
- kosher salt
- 1/3 cup extra virgin olive oil
- 1 tablespoon butter
- 2 shallot minced
- 5 garlic minced, cloves
- 8 ounces baby bella mushroom sliced
- 8 ounces white mushrooms sliced
- 8 ounces portabella mushroom roughly chopped
- black pepper
- 1 teaspoon rosemary
- 3 tablespoons tomato paste
- ¼ cup merlot wine
- ½ cup Parmesan Cheese grated, Parmigiano-Reggiano aka Parmesan
- ½ cup parsley packed
- 1/3 cup walnuts chopped
- red pepper flakes optional, to taste
Instructions
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
- Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
- Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!
Notes
- Use whole wheat pasta for a Mediterranean diet version.
- Replace butter with olive oil and omit Parmesan or use vegan cheese to make it vegan-friendly.
- Reserve pasta cooking water to adjust sauce consistency as needed.
- Adding a splash of merlot enhances the sauce depth but can be omitted if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 4487 kcal
% Daily Value*
| Calories | 448.7kcal | 22% |
| Carbohydrates | 49.1g | 16% |
| Protein | 13.2g | 26% |
| Saturated Fat | 2.8g | 14% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 120.8mg | 5% |
| Potassium | 1011.4mg | 22% |
| Fiber | 4.7g | 19% |
| Sugar | 7.9g | 16% |
| Vitamin A | 822.6IU | 16% |
| Vitamin C | 16mg | 18% |
| Calcium | 57.6mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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