Garlic Mushroom pasta

Name: Garlic Mushroom pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 24 ounces dry pasta I used Toscani-shaped pasta; ▢Kosher salt; ▢1 cup extra virgin olive; ▢3 tablespoon butter; ▢6 shallots minced; ▢15 garlic cloves minced; ▢24 ounces Baby Bella Mushrooms sliced; ▢24 ounces white mushrooms sliced; ▢24 ounces portabella mushrooms roughly chopped; ▢black pepper; ▢3 teaspoon rosemary; ▢9 tablespoons of tomato paste; ▢0.75 cup merlot wine; ▢1.5 cup of grated Parmigiano-Reggiano (Parmesan); ▢1.5 cup packed parsley; ▢1 cup chopped walnuts; ▢Red pepper flakes to taste optional

6 steps

Prep:10minCook:20min

Hands-down the BEST mushroom pasta recipe without cream! Rich and velvety with loads of mushrooms, garlic, shallots, a little parmesan, and a lighter silky-smooth sauce. Cal 448

Updated at: Mon, 19 Aug 2024 09:48:24 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories581.3 kcal (29%)

Total Fat32.3 g (46%)

Carbs56.3 g (22%)

Sugars7 g (8%)

Protein18 g (36%)

Sodium445.8 mg (22%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

24 ouncesdry pasta

I used Toscani-shaped pasta

Kosher salt

1 cupextra virgin olive

3 tablespoonbutter

24 ouncesBaby Bella Mushrooms

sliced

24 ounceswhite mushrooms

sliced

24 ouncesportabella mushrooms

roughly chopped

black pepper

3 teaspoonrosemary

9 tablespoonstomato paste

¾ cupmerlot wine

1 ½ cupgrated Parmigiano-Reggiano

1 ½ cupparsley

1 cupwalnuts

Instructions

Step 1

Keep 1 cup of the pasta cooking water then drain the pasta.

Step 2

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).

Step 3

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.

Step 4

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).

Step 5

Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.

Step 6

Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!