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!
4 Servings
| 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
Ingredients
8 ounces dry pasta I used Toscani-shaped pasta
Kosher salt
1/3 cup extra virgin olive
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
1 teaspoon rosemary
3 tablespoons of tomato paste
¼ cup merlot wine
½ cup of grated Parmigiano-Reggiano (Parmesan)
½ cup packed parsley
1/3 cup chopped walnuts
Red pepper flakes to taste optional
Instructions
Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
In a large skillet, heat the olive 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).
Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!