Garlic Mushroom Pasta

This garlic mushroom pasta features a mix of Baby Bella, white, and portabella mushrooms sautéed with shallots, garlic, and rosemary in a rich tomato and Merlot wine sauce. Tossed with tender pasta, Parmesan cheese, and crunchy walnuts, it’s a flavorful vegetarian dinner that can be prepared quickly for weeknight meals or served for guests.

Ingredients

• 8 ounces dry pasta (Toscani-shaped or your choice)
• Kosher salt, to taste
• 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
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup packed parsley, chopped
• 1/3 cup chopped walnuts
• Red pepper flakes, to taste (optional)

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Instructions

1. Cook Pasta: Boil pasta in salted water according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
2. Sauté Aromatics: In a large skillet, heat olive oil and butter over medium-high heat. Add minced shallots and garlic, cooking for 2–3 minutes while stirring frequently. Avoid burning the garlic.
3. Cook Mushrooms: Add all mushrooms to the skillet. Toss for a few minutes, adding an extra drizzle of olive oil if needed. Season with kosher salt, black pepper, and rosemary. Cook 7–10 minutes, tossing occasionally, until the mushrooms release their juices and turn golden.
4. Make Sauce: Stir in tomato paste, Merlot wine, and 1/2 to 3/4 cup of the reserved pasta water. Simmer for 4–5 minutes until the sauce thickens slightly.
5. Combine with Pasta: Add the cooked pasta to the mushroom sauce. Toss to coat evenly, adding more pasta water if needed for desired consistency.
6. Finish and Serve: Stir in Parmesan cheese. Top with chopped parsley, walnuts, and red pepper flakes if using. Serve immediately while hot.

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Why You’ll Love This Recipe

• Rich and flavorful mushroom sauce with a hint of wine and garlic.
• Quick to prepare yet sophisticated enough for dinner parties.
• Combination of textures: tender pasta, sautéed mushrooms, and crunchy walnuts.
• Uses simple, fresh ingredients for a wholesome meal.

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Tips

• Use a mix of mushroom varieties for depth of flavor.
• Toast walnuts lightly for extra crunch and nuttiness.
• Keep reserved pasta water handy to adjust sauce consistency.
• Cook garlic on medium heat to prevent bitterness from burning.

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Variations and Substitutions

• Vegan option: Replace butter and Parmesan with olive oil and nutritional yeast.
• Pasta swap: Try fettuccine, penne, or spaghetti instead of Toscani-shaped pasta.
• Wine substitute: Use vegetable or mushroom broth if avoiding alcohol.
• Extra veggies: Add spinach, zucchini, or roasted peppers for more color and nutrients.

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FAQs

Can I use dried herbs instead of fresh rosemary?
Yes, use 1/2 teaspoon dried rosemary as a substitute.

How long will leftovers keep?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking mushrooms.

Can I make this gluten-free?
Yes, substitute your pasta with gluten-free varieties.

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Serving Suggestions

• Pair with a crisp green salad and vinaigrette.
• Serve alongside garlic bread or toasted baguette slices.
• Drizzle with extra olive oil or sprinkle with more Parmesan before serving.
• Complement with a light red wine or white wine like Chardonnay.