Description
This Garlic Mushroom Pasta is a flavorful and comforting dish featuring a medley of mushrooms sautéed with garlic, shallots, and herbs, tossed with al dente pasta and finished with Parmesan, fresh parsley, and crunchy walnuts. Perfect for a satisfying vegetarian meal, it combines earthy mushrooms with a rich tomato and wine sauce for depth and warmth.
Ingredients
Scale
Pasta
- 8 ounces dry pasta (Toscani-shaped or your choice)
- Kosher salt (for pasta water)
Sauce and Mushroom Mix
- 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
- 1/2 cup grated Parmigiano-Reggiano (Parmesan)
- 1/2 cup packed parsley, chopped
- 1/3 cup chopped walnuts
- Red pepper flakes, to taste (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté aromatics: In a large skillet over medium-high heat, warm the olive oil and butter. Add the minced shallots and garlic and cook, stirring frequently, for 2 to 3 minutes until fragrant but not browned, adjusting heat to prevent burning.
- Cook mushrooms: Add all the mushrooms to the skillet, tossing them and adding a little more olive oil if needed. Season with kosher salt, black pepper, and rosemary. Cook for 7 to 10 minutes until mushrooms change color and release their juices, stirring occasionally.
- Make the sauce: Stir in the tomato paste and pour in the Merlot wine along with 1/2 to 3/4 cup of the reserved pasta water. Simmer over medium heat for 4 to 5 minutes, letting the sauce thicken and meld flavors.
- Toss pasta with sauce: Add the cooked pasta to the mushroom sauce and combine thoroughly. Add additional pasta water as needed to loosen the sauce and coat the pasta evenly.
- Finish and serve: Stir in the grated Parmesan cheese until melted and incorporated. Sprinkle with chopped parsley, walnuts, and red pepper flakes if using. Serve immediately while warm for best flavor and texture.
Notes
- Use a variety of mushrooms for deeper flavor complexity.
- Reserve pasta water to help create a silky sauce that coats the pasta well.
- Adjust red pepper flakes based on your spice preference or omit for mild flavor.
- Substitute Merlot with another dry red wine or vegetable broth if preferred.
- For a vegan version, omit butter and Parmesan, or replace Parmesan with a vegan alternative.
