Description
This Garlic Mushroom Pasta recipe is a flavorful, hearty dish featuring a medley of mushrooms sautéed with garlic, shallots, and herbs, tossed with cooked pasta in a rich tomato and Merlot wine sauce. Topped with grated Parmesan, fresh parsley, walnuts, and optional red pepper flakes, it makes a perfect vegetarian main course that is both comforting and elegant.
Ingredients
Units
Scale
Base
- 8 ounces dry Toscani-shaped pasta
- Kosher salt, to taste
Sauce and Mushrooms
- 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 Touches
- 1/2 cup grated Parmigiano-Reggiano (Parmesan)
- 1/2 cup packed fresh parsley, chopped
- 1/3 cup chopped walnuts
- Red pepper flakes, to taste (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the Toscani-shaped pasta until al dente, following the package instructions. Reserve 1 cup of the pasta cooking water and then drain the pasta.
- Prepare Aromatics: In a large skillet, heat extra virgin olive oil and butter over medium-high heat. Add the minced shallots and garlic, sautéing and tossing regularly for 2 to 3 minutes, carefully managing the heat to avoid burning the garlic.
- Sauté Mushrooms: Add the Baby Bella, white, and portabella mushrooms to the skillet. Toss them for a couple of minutes, adding another drizzle of extra virgin olive oil as needed. Season with kosher salt, black pepper, and rosemary. Continue cooking the mushrooms for 7 to 10 minutes until they turn color and release their juices, stirring occasionally.
- Make the Sauce: Stir in tomato paste and pour in the Merlot wine along with ½ to ¾ cup of the reserved pasta water. Cook over medium heat for 4 to 5 minutes until the sauce thickens and flavors meld.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the mushroom sauce. Toss everything thoroughly to combine, adding a bit more reserved pasta water if needed to achieve the desired consistency.
- Finish and Serve: Stir in the grated Parmesan cheese. Garnish the pasta with chopped parsley, walnuts, and red pepper flakes if using. Serve immediately to enjoy the full fresh flavors.
Notes
- For a strict Mediterranean diet, substitute with whole wheat pasta for added fiber and nutrients.
- To make this recipe vegan, omit the butter and Parmesan cheese, or use a vegan Parmesan alternative.
- Keep an eye on the garlic while cooking to prevent bitterness from burning.
- Reserved pasta water is key to adjusting sauce consistency and helping it cling to the pasta.
- Chopped walnuts add a pleasant crunch and enhance texture contrast in the dish.
- Visit specialty shops for quality Mediterranean olive oils and spices to intensify flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 449 kcal
- Sugar: 7.9 g
- Sodium: 121 mg
- Fat: 16 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 49.1 g
- Fiber: 4.7 g
- Protein: 13.2 g
- Cholesterol: 0.4 mg
