Mushroom Pasta Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
681 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Pasta Recipe
Description
This recipe uses a 'ruffled' shaped dry pasta cooked al dente, then tossed with chanterelle mushrooms sautéed in unsalted butter until browned. Toasted pine nuts provide a crunchy, nutty contrast, while freshly grated black pepper and red pepper flakes add subtle warmth. The pasta is plated with shaved Parmigiano-Reggiano cheese and minced chives, which contribute creamy and fresh herbal notes.
The textures balance between tender pasta, crisp pine nuts, and the meaty, slightly firm mushrooms. The gentle sautéing method enhances the mushrooms' natural flavor without overpowering. This pasta is suited as a light but satisfying main or paired with a green salad for a fuller meal.
For storing leftovers, keep them refrigerated in an airtight container for up to three days. Reheat gently in a skillet with a splash of dry white wine or broth to restore moisture and flavor. Avoid freezing to maintain texture quality. Substitutions for chanterelles include oyster, hedgehog, morel, or shiitake mushrooms.
Ingredients
- 5 ounces dry pasta 'ruffled' shape
- 3 tablespoons pine nuts
- 3 tablespoons butter unsalted
- 10 ounces chanterelle mushrooms cleaned and dry, fresh
- 1/8 teaspoon black pepper freshly ground
- 1/8 teaspoon red pepper flakes dried
- 2 ounces Parmigiano-Reggiano cheese shaved
- 1 tablespoon chives fresh, minced
Instructions
- Prepare the pasta in heavily salted water according to the package directions for al dente.
- While the pasta is cooking, heat the pine nuts in a dry 10-inch skillet over medium heat. Toast the pine nuts, shaking and stirring frequently, until golden brown (about 5 to 7 minutes). Transfer the pine nuts to a small bowl and set aside.
- Return the skillet to the stove and adjust the heat to medium-high. Melt the butter in the pan, then add the mushrooms and sauté for 3 to 5 minutes, until browned.
- Drain the prepared pasta and add it to the skillet. Toss well and season with black pepper and red pepper flakes.
- Transfer to a serving dish and garnish with the toasted pine nuts, shaved Parmigiano-Reggiano PDO, and minced chives. Serve at once.
Notes
- Use pasta shapes like Malfade, Radiatori, Campanelle, or Gigli for best texture with the sauce.
- If chanterelle mushrooms are unavailable, substitute with oyster, hedgehog, morel, or shiitake mushrooms for a similar earthy flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days; freezing is not recommended as it affects texture.
- To reheat, gently warm in a skillet over medium heat with a splash of dry white wine or broth to restore creaminess and prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 66g | 22% |
| Protein | 24g | 48% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 476mg | 20% |
| Potassium | 1005mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 854IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 382mg | 38% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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