I absolutely love making this Garlic Mushroom Pasta with Tomato, Wine, and Walnuts Recipe on cozy weekend nights when I want something comforting but a little fancy. The combination of earthy mushrooms, the tangy depth of tomato paste, and a splash of wine creates such a rich sauce that clings beautifully to every bite of pasta. Plus, those toasted walnuts sprinkled on top add a surprising crunch that makes this dish feel super special.
When I first tried this recipe, I was amazed at how simple ingredients come together to create something so satisfying and flavorful. You ll find that the garlic and shallots build a fragrant base, and cooking the mushrooms slow and low really unlocks their wonderful umami. Whether it s a casual dinner or a small gathering with friends, this Garlic Mushroom Pasta with Tomato, Wine, and Walnuts Recipe is a real crowd-pleaser!
Why You’ll Love This Recipe
- Deep, layered flavors: The wine and tomato paste add a rich dimension that elevates the garlic mushroom base.
- Texture contrast: Crunchy walnuts on silky pasta give each bite a delightful surprise.
- Versatile and approachable: Perfect for weeknights or impressive enough for guests.
- Easy to customize: Swap mushrooms, go vegan, or change up the wine for your taste.
Ingredients You’ll Need
Choosing fresh, quality ingredients really makes a difference in this Garlic Mushroom Pasta with Tomato, Wine, and Walnuts Recipe. I always shop for a variety of mushrooms for that perfect balance of flavor and texture, and a good Merlot adds just the right subtle fruitiness.
- Dry pasta: I prefer Toscani-shaped or any pasta with ridges to hold onto that luscious sauce.
- Kosher salt: Essential for seasoning both pasta water and the sauce to bring out all the flavors.
- Extra virgin olive oil: Adds a fruity richness that pairs exceptionally well with mushrooms.
- Butter: Used alongside olive oil for a silky finish; can be omitted for vegan versions.
- Shallots: Milder than onions, they offer a sweet undertone which complements garlic perfectly.
- Garlic cloves: The star aromatic, minced fresh for maximum flavor punch.
- Baby Bella mushrooms: Their meaty texture adds substance to the dish.
- White mushrooms: Bring a gentle earthiness and a lighter color contrast.
- Portabella mushrooms: Roughly chopped for hearty bites and rich umami.
- Black pepper: Freshly ground for a subtle heat boost.
- Rosemary: Just a teaspoon gives an aromatic herbal note that elevates the sauce.
- Tomato paste: Concentrated and tangy, it builds depth in the wine sauce.
- Merlot wine: Adds fruity acidity and complexity; a dry red wine works well too.
- Grated Parmigiano-Reggiano: Nutty and salty, it melts into the sauce for indulgent creaminess.
- Parsley: Fresh and packed, it brightens the dish with a herbal freshness.
- Chopped walnuts: Toasted for crunch and a slightly bitter balance to the richness.
- Red pepper flakes (optional): Just a pinch adds a subtle kick if you like a little heat.
Variations
I like to mix things up sometimes, and this Garlic Mushroom Pasta with Tomato, Wine, and Walnuts Recipe is perfect for that. Feel free to make it your own – swapping mushrooms, tweaking seasoning, or adjusting for diet needs.
- Vegan option: I ve made this without butter and Parmesan before-using olive oil and vegan cheese alternatives, and it s just as comforting.
- Different wines: A dry white wine like Sauvignon Blanc can lighten the sauce for a fresher feel.
- Mushroom mix: If you re lucky enough to find chanterelles or morels, add them for a luxurious twist.
- Spice it up: Add more red pepper flakes or a dash of smoked paprika if you re in the mood for some smoky heat.
How to Make Garlic Mushroom Pasta with Tomato, Wine, and Walnuts Recipe
Step 1: Cook your pasta perfectly
Start by boiling salted water and cooking the pasta until al dente-meaning it still has a slight bite. This is key because you want the pasta to hold up well when tossed in the sauce without getting mushy. Always save about a cup of that pasta water before draining; it s magic for loosening and brightening the sauce later.
Step 2: Gently sauté shallots and garlic
Heat olive oil and butter in a large skillet over medium-high heat. Add your minced shallots and garlic, stirring often but keeping an eye so the garlic doesn t brown too quickly and turn bitter. About 2 to 3 minutes here will release those gorgeous aromas that set the tone for your sauce.
Step 3: Cook mushrooms slowly for maximum flavor
In go all your mushrooms-baby Bella, white, and portabella. Toss them well and add a little extra olive oil if they start to stick. Season with kosher salt, pepper, and rosemary. Cook for 7 to 10 minutes, stirring occasionally until they release their juices and become tender but not soggy. This step is where you really build that earthy, umami-packed foundation.
Step 4: Make the rich tomato and wine sauce
Stir in tomato paste and pour in the Merlot wine along with half to three-quarters cup of reserved pasta water. Keep the heat at medium and let it simmer for about 4 to 5 minutes to thicken and deepen in flavor. You ll see it transform into a glossy, luscious sauce that gets you excited to toss in the pasta.
Step 5: Toss pasta with sauce and finish
Add the drained pasta directly to the skillet, tossing to coat every piece. If the sauce feels too thick, add a splash more of that pasta water to get the consistency you like. Stir in the grated Parmesan until it melts in, then top everything with fresh parsley, chopped walnuts, and a touch of red pepper flakes if you love a little heat. Serve immediately for the best texture and flavor.
Pro Tips for Making Garlic Mushroom Pasta with Tomato, Wine, and Walnuts Recipe
- Don t rush the mushrooms: Taking your time lets them brown and develop complex flavors-avoid steaming by giving them space.
- Save pasta water: The starchy water emulsifies the sauce beautifully, making it silky and luscious.
- Use fresh garlic and shallots: Pre-minced can t replicate the vibrant aroma and taste in this dish.
- Avoid burnt garlic: If garlic browns too fast, toss it out and start over-the bitterness can ruin your sauce.
How to Serve Garlic Mushroom Pasta with Tomato, Wine, and Walnuts Recipe
Garnishes
I love finishing this pasta with fresh chopped parsley for a pop of color and brightness. Toasted walnuts add nutty crunch, while a sprinkle of red pepper flakes brings just the right touch of warmth without overpowering the subtle mushroom flavors.
Side Dishes
My go-to sides include a simple green salad dressed with lemon vinaigrette or some crusty garlic bread to mop up every last bit of sauce. A roasted vegetable medley also pairs wonderfully for a hearty, balanced meal.
Creative Ways to Present
If I m serving this at a dinner party, I like to plate it twirled high on each dish, then sprinkle the walnuts and parsley with a light drizzle of extra virgin olive oil. Adding edible flowers or a dusting of finely grated cheese elevates it for a special occasion without fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. Because of the walnuts, the pasta can get a little soft, so I recommend refreshing it properly when reheating.
Freezing
I ve found freezing this pasta isn t the best option because the mushrooms release water and the texture changes. It s better enjoyed fresh or refrigerated for a couple of days.
Reheating
To reheat, warm it gently in a skillet over medium-low heat, adding a splash of water or broth to revive the sauce. Stir frequently so it heats evenly without drying out, and add a sprinkle of fresh Parmesan or parsley to brighten it up again.
FAQs
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Can I use other types of pasta for this Garlic Mushroom Pasta with Tomato, Wine, and Walnuts Recipe?
Absolutely! While Toscani-shaped pasta or similar ridged shapes work best to hold the sauce, you can use spaghetti, fettuccine, penne, or rigatoni. Just adjust the cooking time according to the package to ensure al dente texture.
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What if I don t have Merlot wine-can I substitute it?
You can certainly substitute Merlot with any dry red wine or even a dry white wine for a lighter flavor. If you prefer a non-alcoholic option, try grape juice or mushroom broth with a splash of balsamic vinegar to mimic the acidity and depth.
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How can I make this recipe vegan?
Replace the butter with extra olive oil, and swap Parmesan cheese with a vegan alternative or simply omit it. The walnuts add richness and texture, so your dish will still be satisfying and delicious.
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Can I prepare the sauce ahead of time?
You can make the mushroom and tomato wine sauce a day ahead and refrigerate it. When ready, gently reheat and toss with freshly cooked pasta to maintain the best texture and flavor.
Final Thoughts
This Garlic Mushroom Pasta with Tomato, Wine, and Walnuts Recipe quickly became one of my favorite weeknight dishes because it feels special yet is incredibly simple to pull together. I hope you give it a try-you ll impress yourself with how rich and delicious it tastes using humble ingredients. Trust me, once you make it, it ll be one of those recipes you come back to again and again when you want comfort food with a grown-up twist. Enjoy every savory bite!
Print
Garlic Mushroom Pasta with Tomato, Wine, and Walnuts Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Garlic Mushroom Pasta recipe combines a medley of mushrooms sautéed with garlic, shallots, and herbs, tossed with al dente pasta and finished with Parmesan cheese, walnuts, and fresh parsley. A rich and flavorful vegetarian dish perfect for a quick yet gourmet weeknight dinner.
Ingredients
Pasta and Pasta Water
- 8 ounces dry pasta (Toscani-shaped pasta recommended)
- Kosher salt (for pasta water and seasoning)
Sauce and Mushrooms
- 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
Finishing Touches
- 1/2 cup grated Parmigiano-Reggiano (Parmesan cheese)
- 1/2 cup packed fresh parsley, chopped
- 1/3 cup chopped walnuts
- Red pepper flakes, to taste (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Sauté Aromatics: In a large skillet over medium-high heat, heat the olive oil and butter. Add the minced shallots and garlic, cooking and tossing frequently for 2 to 3 minutes, taking care not to burn the garlic.
- Cook Mushrooms: Add all the mushrooms to the skillet and toss to coat with oil. Add an extra drizzle of olive oil if needed. Season with kosher salt, black pepper, and rosemary. Cook for 7 to 10 minutes, stirring occasionally, until the mushrooms soften, turn golden, and release their juices.
- Make Sauce: Stir in the tomato paste and pour in the Merlot wine along with 1/2 to 3/4 cup of reserved pasta water. Simmer over medium heat for 4 to 5 minutes, allowing the sauce to blend and thicken.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the mushroom sauce. Toss well to coat, adding more pasta water if necessary for desired sauce consistency.
- Finish and Serve: Stir in the grated Parmesan cheese. Sprinkle with chopped parsley, walnuts, and red pepper flakes if using. Serve immediately while hot.
Notes
- For a Mediterranean diet-friendly version, substitute whole wheat pasta for regular pasta.
- To make this recipe vegan, omit the butter and Parmesan cheese or use a vegan Parmesan alternative.
- Fresh walnuts add texture and a nutty flavor, but can be omitted or substituted with pine nuts or toasted breadcrumbs.
- Adjust red pepper flakes to your preferred level of spiciness or omit if desired.
- Use dry Merlot or any dry red wine you prefer; cooking will mellow the wine flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 449 kcal
- Sugar: 7.9 g
- Sodium: 121 mg
- Fat: 16.5 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 49.1 g
- Fiber: 4.7 g
- Protein: 13.2 g
- Cholesterol: 0.4 mg
