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

Units Scale

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)

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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