Description
This flavorful Garlic Mushroom Pasta is a hearty and satisfying dish that combines the earthy richness of three types of mushrooms with aromatic garlic and shallots, finished with a sprinkle of Parmesan and walnuts.
Ingredients
Dry Pasta:
8 ounces Toscani-shaped pastaKosher salt
Extra Virgin Olive Oil:
1/3 cupButter:
1 tablespoonShallots:
2, mincedGarlic Cloves:
5, mincedBaby Bella Mushrooms:
8 ounces, slicedWhite Mushrooms:
8 ounces, slicedPortabella Mushrooms:
8 ounces, roughly choppedBlack Pepper
Rosemary:
1 teaspoonTomato Paste:
3 tablespoonsMerlot Wine:
1/4 cupParmigiano-Reggiano (Parmesan):
1/2 cup, gratedParsley:
1/2 cup, packedWalnuts:
1/3 cup, choppedRed Pepper Flakes:
to taste, optionalInstructions
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of cooking water, then drain.
- Sauté Aromatics: In a skillet, sauté shallots and garlic in olive oil and butter until fragrant.
- Cook Mushrooms: Add all mushrooms, season, and cook until tender and juicy.
- Make Sauce: Stir in tomato paste, wine, and pasta water to create a sauce.
- Combine: Toss cooked pasta in the mushroom sauce.
- Finish: Stir in Parmesan, parsley, walnuts, and red pepper flakes. Serve hot.
Notes
- If following the Mediterranean diet, use whole wheat pasta.
- For a vegan option, omit butter and cheese, or use vegan alternatives.
- Check out our shop for quality Mediterranean ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 448.7 kcal
- Sugar: 7.9g
- Sodium: 120.8mg
- Fat: 19.6g
- Saturated Fat: 2.8g
- Unsaturated Fat: 15.9g
- Trans Fat: 0.1g
- Carbohydrates: 49.1g
- Fiber: 4.7g
- Protein: 13.2g
- Cholesterol: 0.4mg
