Garlic Mushroom Pasta Recipe
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 449 kcal | Sugar | 8 g |
| Carbs | 49 g | Cholesterol | – |
| Protein | 13 g | Sodium | 121 mg |
| Fat | – | Fiber | 5 g |
| Sugar | 8 g | ||
| Cholesterol | – | ||
| Sodium | 121 mg | ||
| Fiber | 5 g |
Prep Time: 10 min Cook Time: 20 min Total Time: 30 min
Ingredients
8 ounces short pasta, like penne or rigatoni (I used Toscani)
Kosher salt
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 portabello mushrooms, roughly chopped
Black pepper
1 teaspoon dried rosemary
3 tablespoons tomato paste
1/4 cup dry red wine (I used merlot)
1/2 cup grated parmesan
1/2 cup packed chopped parsley
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, then add the pasta. Cook to al dente according to the box instructions. Reserve 1 cup of the starchy pasta cooking water, then drain.
Meanwhile, soften the aromatics. In a large skillet, heat the olive oil and butter over medium-high heat. Add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
Saute the mushrooms. Add the mushrooms and toss for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with the rosemary and a good pinch of salt and pepper. Toss occasionally for about 7 to 10 minutes, until the mushrooms turn golden and release their juices.
Make the sauce. Add the tomato paste, wine, and about 1/2 to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes to reduce.
Combine. Add the cooked pasta to the mushroom sauce and toss to combine. If the pasta looks dry, add a splash more of the pasta cooking water.
Finish and serve. Stir in the parmesan and finish with the parsley, walnuts and red pepper flakes. Enjoy!