Description

This Garlic Mushroom Pasta Recipe is a delightful vegetarian meal featuring a mix of Baby Bella, white, and portabella mushrooms sautéed with garlic, shallots, and rosemary, simmered in a rich mushroom-tomato wine sauce, and tossed with al dente pasta. Finished with Parmesan, fresh parsley, walnuts, and optional red pepper flakes, it’s a flavorful and comforting dish perfect for a weeknight dinner or entertaining guests.

Ingredients

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Pasta and Seasonings

8 ounces dry Toscani-shaped pasta
Kosher salt, to taste
Black pepper, to taste
1 teaspoon rosemary
Red pepper flakes, to taste (optional)

Sauté Base

1/3 cup extra virgin olive oil
1 tablespoon butter
2 shallots, minced
5 garlic cloves, minced

Mushrooms

8 ounces Baby Bella mushrooms, sliced
8 ounces white mushrooms, sliced
8 ounces portabella mushrooms, roughly chopped

Sauce and Garnish

3 tablespoons tomato paste
1/4 cup Merlot wine
1/2 cup grated Parmigiano-Reggiano (Parmesan) cheese
1/2 cup packed fresh parsley, chopped
1/3 cup chopped walnuts

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta al dente according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Sauté Aromatics: In a large skillet, heat the olive oil and butter over medium-high heat. Add the minced shallots and garlic, sautéing while tossing regularly for 2 to 3 minutes. Be careful to manage the heat to prevent the garlic from burning.
Cook Mushrooms: Add all the mushrooms to the skillet, tossing them for a couple of minutes. Drizzle in a little extra olive oil if needed. Season with kosher salt, black pepper, and rosemary. Continue cooking for 7 to 10 minutes, stirring occasionally until the mushrooms change color and release their juices.
Make Sauce: Stir in the tomato paste, Merlot wine, and 1/2 to 3/4 cup reserved pasta water. Cook the mixture over medium heat for about 4 to 5 minutes, allowing the sauce to thicken and develop flavor.
Toss Pasta and Sauce: Add the drained pasta to the mushroom sauce in the skillet. Toss to combine thoroughly. If the sauce seems too thick, add a little more pasta water to loosen it to your desired consistency.
Finish and Serve: Stir in the grated Parmesan cheese until melted and well combined. Garnish the pasta with freshly chopped parsley, chopped walnuts, and a sprinkle of red pepper flakes if using. Serve immediately for best flavor and texture.

Notes

For a Mediterranean diet-friendly version, swap regular pasta for whole wheat pasta.
To make this recipe vegan, omit the butter and cheese or substitute with vegan alternatives.
Use fresh, high-quality olive oil and spices to enhance the depth of flavor.
Reserved pasta water is key to adjusting the sauce consistency and helping it adhere well to the pasta.