I absolutely love diving into a comforting bowl of pasta that s packed with bold flavors and textures, and this Garlic Mushroom Pasta with Wine, Parmesan, and Walnuts Recipe hits all those marks perfectly. It s one of those dishes that feels elegant enough for guests but simple enough for a cozy weeknight dinner. The way the mushrooms soak up the wine and meld with the Parmesan makes every bite rich and satisfying.
When I first tried this recipe, I was amazed at how the walnuts added a delightful crunch and earthiness that balanced the creamy parmesan and garlicky mushrooms so well. You’ll find that this recipe is not just delicious but also versatile, perfect to whip up when you want something nourishing yet a bit special. This Garlic Mushroom Pasta with Wine, Parmesan, and Walnuts Recipe will definitely become one of your go-to meals when craving comfort food with a little culinary flair.
Why You’ll Love This Recipe
- Deep, layered flavors: The combination of garlic, wine, and Parmesan develops a rich, savory sauce that s totally addictive.
- Textural contrast: Walnuts add a satisfying crunch that takes this pasta to the next level.
- Easy to make: It comes together quickly with ingredients you might already have on hand.
- Perfect for all seasons: Whether it s a cold night or an easy summer dinner, this recipe feels just right.
Ingredients You’ll Need
The star players here are the mushrooms and the wine, beautifully paired with Parmesan and crunchy walnuts to create a sauce that’s rich but not heavy. I like to pick a variety of mushrooms for a depth of flavor and texture, and using quality extra virgin olive oil really elevates the dish.
- Dry pasta: Toscani shapes hold the sauce well, but any pasta you love works here.
- Kosher salt: Essential for seasoning the pasta water and mushrooms properly.
- Extra virgin olive oil: Adds fruitiness and helps cook the shallots and garlic gently.
- Butter: For creaminess and richness in the mushroom sauce.
- Shallots: These bring a mild, sweet onion flavor that pairs amazingly with garlic.
- Garlic: The aromatic base that makes this dish sing.
- Baby Bella, white, and portabella mushrooms: A mix here creates complexity and a meaty feel.
- Black pepper: Freshly cracked for a subtle heat.
- Rosemary: Adds an earthy, piney note that cuts through the richness.
- Tomato paste: Concentrated flavor that deepens the sauce.
- Merlot wine: The secret ingredient that gives the sauce a lovely depth and slight fruity acidity.
- Parmigiano-Reggiano: That nutty, salty finish every pasta deserves.
- Parsley: Freshness at the end to lighten things up.
- Walnuts: Toasted and chopped for texture and toasty flavor contrast.
- Red pepper flakes (optional): For a touch of heat if you like things spicy.
Variations
I love mixing things up depending on what I have in my pantry or dietary needs of friends. This Garlic Mushroom Pasta with Wine, Parmesan, and Walnuts Recipe is very adaptable and invites your creativity.
- Vegan Version: I swapped butter for more olive oil and used a vegan Parmesan alternative once – it was surprisingly delicious!
- Nut-Free: If walnuts aren t your thing or you have allergies, pine nuts or pumpkin seeds make a great substitute for crunch.
- White Wine Swap: Using a crisp white wine like Sauvignon Blanc gives a brighter, tangier flavor that s refreshing in summer months.
- Herb Substitutions: Thyme or sage work beautifully if you want to change the herbal profile.
How to Make Garlic Mushroom Pasta with Wine, Parmesan, and Walnuts Recipe
Step 1: Cook the pasta perfectly al dente
Start by boiling salted water-think sea water level saltiness-to cook your pasta. I always set a timer for about a minute less than the package suggests so I get that perfect al dente bite. Save a cup of the pasta cooking water before you drain it; it s liquid gold for loosening up the sauce later without watering it down.
Step 2: Sauté aromatics gently
Heat your olive oil and butter in a large skillet over medium-high heat. Toss in minced shallots and garlic and cook for 2-3 minutes, stirring often. The key here is to keep the heat just right so the garlic softens and flavors the oil but doesn t brown or burn – that bitterness can spoil the whole dish.
Step 3: Cook the mushrooms until juicy and browned
Add your mixed mushrooms to the skillet, stirring to coat them in the garlicky oil. I like to drizzle a little extra olive oil here because mushrooms can soak it up quickly. Season with salt, pepper, and rosemary then let them cook for 7-10 minutes, stirring occasionally. You ll know they re ready when they ve released their juice, shrunk, and started to caramelize – this is flavor magic happening.
Step 4: Build the sauce with tomato paste and wine
Next, stir in the tomato paste and pour in the Merlot wine along with ½ to ¾ cup of the reserved pasta water. This creates a luscious sauce as it simmers for 4-5 minutes, thickening and melding those flavors together. If you don t have wine, no worries – a splash of vegetable broth or a bit of balsamic vinegar can work in a pinch.
Step 5: Toss the pasta with sauce and finish strong
Add your drained pasta straight into the skillet with the mushroom sauce. Toss everything well, adding a splash more pasta water if it starts to stick. Then fold in the freshly grated Parmesan, so it melts into the sauce, making it creamy and dreamy. Don t forget to finish with chopped parsley, walnuts for crunch, and a sprinkle of red pepper flakes if you like a little kick.
Pro Tips for Making Garlic Mushroom Pasta with Wine, Parmesan, and Walnuts Recipe
- Don t skip saving pasta water: It s a natural thickener and emulsifier that brings your sauce together brilliantly.
- Use fresh Parmesan: It melts smoother and tastes way better than pre-grated powders.
- Toast walnuts beforehand: I learned this adds so much more flavor and crunch rather than tossing them in raw.
- Control garlic heat: If your garlic browns too fast, lower heat immediately to avoid bitterness.
How to Serve Garlic Mushroom Pasta with Wine, Parmesan, and Walnuts Recipe
Garnishes
I like to finish this dish with a generous sprinkle of fresh chopped parsley – it brightens up all those deep flavors. Sometimes I also add a few shavings of Parmesan on top just before serving for that cheesy punch. A tiny drizzle of good olive oil at the end never hurts, either.
Side Dishes
My go-to sides include a crisp green salad with a lemon vinaigrette to cut through the richness, or some roasted asparagus when in season. Garlic bread or a crunchy baguette is also a fan favorite in my house.
Creative Ways to Present
For a special occasion, try plating the pasta in shallow bowls and topping with a sprig of rosemary or edible flowers – it looks stunning and adds an extra touch of elegance. You can also serve it family-style in a big rustic wooden bowl with extra Parmesan on the side for guests to help themselves.
Make Ahead and Storage
Storing Leftovers
After it s cooled, I store leftovers in an airtight container in the fridge. The walnuts can soften a bit overnight, so if you want to keep that crunch, I recommend adding fresh walnuts when reheating or serving again.
Freezing
Freezing this pasta is possible, but I ve found the texture of the mushrooms changes slightly, becoming a bit softer. If you do freeze it, use an airtight container and eat within 1 month for best flavor. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove with a splash of water or olive oil to loosen the sauce. I avoid using the microwave because the texture can get uneven. Reheating slowly helps maintain that creamy consistency we all love.
FAQs
-
Can I use a different type of wine in this recipe?
Absolutely! While Merlot adds a lovely fruity depth, you can swap it for a dry white wine like Pinot Grigio or Sauvignon Blanc if you prefer a lighter flavor. Just make sure the wine is good enough to drink since it directly impacts the sauce’s taste.
-
What s the best way to clean mushrooms for this recipe?
I suggest wiping mushrooms with a damp paper towel or brush instead of rinsing them under water, which can make them soggy. Cleaning them gently keeps their texture firm and helps them brown nicely in the pan.
-
Can I make this recipe gluten-free?
Yes! Just swap the dry pasta for your favorite gluten-free noodles. The sauce works just as well and you won t miss a thing.
-
How do I toast walnuts perfectly?
Toast walnuts in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently to avoid burning. You ll smell their nutty aroma and see them turn golden brown – that s your cue to remove them from heat.
Final Thoughts
I hope you give this Garlic Mushroom Pasta with Wine, Parmesan, and Walnuts Recipe a try soon – it truly feels like a cozy hug on a plate. It s one of those recipes I keep coming back to because it s effortlessly impressive but still approachable. When you make it, you ll discover how the layers of flavors and textures come together just right, and it might just become your new favorite pasta dish to share with family and friends.
Print
Garlic Mushroom Pasta with Wine, Parmesan, and Walnuts Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Garlic Mushroom Pasta recipe is a flavorful and hearty dish featuring a medley of mushrooms sautéed with garlic, shallots, and herbs, tossed with al dente pasta in a savory tomato and merlot wine sauce. Finished with Parmesan cheese, fresh parsley, walnuts, and a hint of red pepper flakes, this dish offers a perfect balance of earthiness and richness, ideal for a comforting yet elegant meal.
Ingredients
For the Pasta
- 8 ounces dry Toscani-shaped pasta
- Kosher salt, for boiling water
For the Mushroom Sauce
- 1/3 cup extra virgin olive oil, plus extra for drizzling
- 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
- 1/2 cup grated Parmigiano-Reggiano (Parmesan) cheese
- 1/2 cup packed fresh parsley, chopped
- 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 and cook the pasta until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté Shallots and Garlic: In a large skillet, heat the olive oil and butter over medium-high heat. Add the minced shallots and garlic, cooking while tossing regularly for 2 to 3 minutes. Take care to manage the heat so the garlic does not burn, which could impart bitterness.
- Cook the Mushrooms: Add all the sliced and chopped mushrooms to the skillet. Toss to coat in the oil, adding a little extra olive oil if needed. Season with kosher salt, black pepper, and rosemary. Cook the mushrooms for 7 to 10 minutes, stirring occasionally, until they become tender, release their juices, and develop a nice golden color.
- Add Tomato Paste and Wine: Stir in the tomato paste and pour in the Merlot wine along with ½ to ¾ cup of the reserved pasta cooking water. Continue cooking over medium heat for 4 to 5 minutes until the sauce thickens slightly and flavors meld, creating a rich mushroom sauce.
- Toss Pasta with Sauce: Add the drained pasta directly into the skillet with the mushroom sauce. Toss thoroughly to combine, ensuring every piece of pasta is coated. If needed, add a little more pasta cooking water to loosen the sauce for a silky texture.
- Finish and Serve: Stir in the grated Parmesan cheese until melted and combined. Garnish with chopped fresh parsley, walnuts for a crunchy contrast, and sprinkle with red pepper flakes if you like a bit of heat. Serve immediately while warm for the best flavor and texture.
Notes
- For a Mediterranean diet-friendly version, substitute with whole wheat pasta.
- To make this recipe vegan, omit the butter and Parmesan cheese or use vegan alternatives.
- Using good quality extra virgin olive oil and fresh herbs will greatly enhance the flavor.
- Red pepper flakes are optional but add a nice subtle heat if desired.
- Reserve pasta water is key to adjusting the sauce consistency perfectly.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 449 kcal
- Sugar: 7.9 g
- Sodium: 121 mg
- Fat: 15 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 49.1 g
- Fiber: 4.7 g
- Protein: 13.2 g
- Cholesterol: 0.4 mg
