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
Units
Scale
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
