If you love rich, comforting pasta dishes that are bursting with flavor, you are going to adore this Garlic Mushroom Pasta Recipe. It’s a heavenly blend of tender mushrooms sautéed with fragrant garlic and shallots, tossed in a luscious sauce with tomato paste and a splash of Merlot, finished off with Parmesan and a crunchy nutty punch. Every bite is packed with layers of earthy, savory goodness that feel both indulgent and satisfying, yet it comes together in under an hour using simple, pantry-friendly ingredients. Whether you’re cooking for yourself or entertaining friends, this recipe is a perfect way to elevate your weeknight dinner into something truly special.
Ingredients You’ll Need
This recipe shines because of its thoughtfully chosen, straightforward ingredients. Each component plays an important role in creating the ideal balance of flavors and textures, from the variety of mushrooms that bring depth and earthiness to the sauce, to the aromatic garlic and parsley that brighten the dish.
- 8 ounces dry pasta: Toscani-shaped or your favorite pasta works well to hold onto the flavorful sauce.
- Kosher salt: Essential to season the pasta water and to coax out the mushrooms’ natural flavors.
- 1/3 cup extra virgin olive oil: Adds richness and helps beautifully sauté the garlic and mushrooms.
- 1 tablespoon butter: Gives the sauce extra silky depth and a luscious mouthfeel.
- 2 shallots, minced: Provide subtle sweetness and complexity beneath the garlic notes.
- 5 garlic cloves, minced: The star aroma and flavor of the dish, fragrant and bold.
- 8 ounces Baby Bella mushrooms, sliced: For a tender texture and deep umami.
- 8 ounces white mushrooms, sliced: Add a milder mushroom flavor and lightness.
- 8 ounces portabella mushrooms, roughly chopped: Brings a meaty richness and heartiness.
- Black pepper, to taste: Adds warming spice and balances the savory richness.
- 1 teaspoon rosemary: Infuses an herbal note that complements the mushrooms beautifully.
- 3 tablespoons tomato paste: Gives the sauce a concentrated, tangy sweetness and body.
- 1/4 cup Merlot wine: Adds acidity and deep fruitiness to elevate the flavors.
- 1/2 cup grated Parmigiano-Reggiano (Parmesan): Brings salty, nutty umami that ties everything together.
- 1/2 cup packed parsley, chopped: Brightens and freshens the final dish.
- 1/3 cup chopped walnuts: Adds texture and a subtle earthiness for contrast.
- Red pepper flakes, to taste (optional): A touch of heat that livens up the flavors, if you like.
How to Make Garlic Mushroom Pasta Recipe
Step 1: Cook the Pasta to Al Dente
Start by boiling your pasta in plenty of salted water until it is just al dente. Keeping the pasta’s bite perfect is key because it will continue cooking slightly when tossed with the sauce later. Don’t forget to reserve about a cup of the starchy pasta water before draining, as this will help loosen the sauce and help it cling gorgeously to every strand of pasta.
Step 2: Sauté the Shallots and Garlic
In a large skillet, heat the olive oil and butter over medium-high heat. Add the minced shallots and garlic and cook, stirring regularly, for 2 to 3 minutes. Be careful to avoid burning the garlic, which would add bitterness — you want it golden and fragrant, releasing those warming aromas that signal flavor is building.
Step 3: Cook the Mushrooms
Next, toss in all the mushrooms and continue cooking, stirring occasionally for about 7 to 10 minutes. Season with kosher salt, freshly ground black pepper, and rosemary. The mushrooms will soften, release their earthy juices, and start to caramelize, creating the foundation for a deeply flavorful sauce. If the pan looks dry, add a drizzle of olive oil to keep everything luscious.
Step 4: Build the Sauce
Add the tomato paste and the Merlot wine to the skillet along with about half a cup of the reserved pasta water. Stir everything together and cook for 4 to 5 minutes over medium heat. The sauce will thicken slightly as the flavors meld, creating a rich base that perfectly complements the mushrooms and garlic.
Step 5: Combine Pasta and Sauce
Now, add the cooked pasta into the mushroom sauce and toss everything together. If the sauce seems too thick or sticky, gradually add more pasta water until the texture feels velvety and clings well to the pasta strands. This step ensures every bite is bursting with that garlicky, mushroom goodness you came for.
Step 6: Finish with Cheese, Herbs, and Nuts
Finally, stir in the grated Parmesan cheese until it melts into the sauce, creating a creamy, savory richness. Sprinkle the chopped parsley and walnuts on top, along with red pepper flakes if you want a gentle kick. Serve immediately and enjoy the satisfying combination of textures and vibrant flavors.
How to Serve Garlic Mushroom Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a burst of fresh green color and a hint of brightness that balances the dish’s richness. The chopped walnuts introduce a delightful crunch and a subtle earthiness, which pairs beautifully with the soft, meaty mushrooms. For a finishing touch, a light sprinkle of red pepper flakes can add an exciting little heat that elevates the whole dish without overpowering it.
Side Dishes
This Garlic Mushroom Pasta Recipe pairs wonderfully with crisp, refreshing salads like a simple arugula salad tossed with lemon vinaigrette or a tangy tomato and cucumber salad. A crusty baguette or garlic bread can round out the meal, perfect for mopping up leftovers of that incredible sauce. If you want a heartier meal, roasted or sautéed seasonal vegetables like asparagus or green beans make lovely complements.
Creative Ways to Present
For a dinner party or special occasion, serve the pasta in warmed shallow bowls, garnished with extra Parmesan shards and a few whole parsley sprigs for a pop of elegance. Drizzle a little high-quality extra virgin olive oil on top for a glossy finish. You can also serve it alongside a glass of the same Merlot used in the recipe, creating a harmonious and sophisticated dining experience your guests will remember.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Mushroom Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Because the sauce clings so well to the pasta, you’ll want to store the dish without extra water. Before refrigerating, allow it to cool slightly but don’t leave it out for more than two hours to ensure food safety.
Freezing
While freezing pasta dishes can sometimes affect texture, this Garlic Mushroom Pasta Recipe freezes reasonably well. Place cooled portions into freezer-safe containers or heavy-duty freezer bags and store for up to 2 months. When freezing, avoid adding fresh herbs or nuts, as they lose their texture during thawing. Instead, add those fresh after reheating.
Reheating
To reheat, gently warm the pasta in a skillet over medium-low heat. Add a splash of water or broth to loosen the sauce and prevent drying out. Stir frequently until warmed through. You can also reheat in the microwave, stopping to stir every 30 seconds for even heat. Finish by sprinkling fresh parsley and toasted walnuts to revive the flavors and textures.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While the blend of Baby Bella, white, and portabella mushrooms offers a wonderful combination of textures and flavors, feel free to substitute with cremini, shiitake, or even oyster mushrooms depending on what’s fresh or preferred. Each type will add its unique twist to the dish.
Is this Garlic Mushroom Pasta Recipe vegetarian?
Yes, it is vegetarian as written, since it uses no meat or meat-based broths. The Parmesan cheese does contain animal rennet unless you specify vegetarian Parmesan, so if you’re strict vegetarian, look for a suitable cheese alternative or vegan Parmesan.
Can I make this recipe gluten-free?
Definitely! Just swap out the Toscani-shaped pasta for your favorite gluten-free pasta. Make sure to check the tomato paste and other packaged ingredients for any hidden gluten, but generally this dish adapts well to gluten-free versions.
What wine can I substitute for Merlot?
If you don’t have Merlot on hand, a dry red wine like Cabernet Sauvignon or Pinot Noir will work perfectly. If you’d prefer to avoid alcohol, you can substitute with extra vegetable broth and a teaspoon of balsamic vinegar to add depth and acidity.
Can I add protein to this Garlic Mushroom Pasta Recipe?
Yes! Grilled chicken, sautéed shrimp, or even crispy tofu cubes can be stirred in to boost protein. Just cook your protein separately and mix it in at the end so it stays tender and well-flavored.
Final Thoughts
This Garlic Mushroom Pasta Recipe is truly a celebration of simple ingredients elevated by thoughtful cooking and layering of flavors. It’s the kind of dish that feels cozy and indulgent but surprisingly fresh and elegant at the same time. I encourage you to give it a try soon — once you taste the rich garlic-infused mushrooms combined with that silky, savory sauce, it may just become your new favorite pasta to pull together anytime you want to impress or simply delight your own palate.
Print
Garlic Mushroom Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Garlic Mushroom Pasta is a rich and flavorful vegetarian dish combining a variety of mushrooms sautéed with garlic, shallots, and aromatic herbs. The sauce is enhanced with tomato paste and Merlot wine, then tossed with al dente pasta, Parmesan cheese, fresh parsley, and crunchy walnuts for texture. Perfect for a cozy dinner that highlights earthy mushroom flavors balanced with subtle heat from optional red pepper flakes.
Ingredients
Pasta
- 8 ounces dry pasta (Toscani-shaped or your choice)
- Kosher salt (for pasta water)
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 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 pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté Aromatics: In a large skillet over medium-high heat, heat the olive oil and butter until melted and hot. Add the minced shallots and garlic, sautéing while tossing regularly for 2 to 3 minutes. Keep the heat controlled to avoid burning the garlic.
- Cook Mushrooms: Add all the mushrooms to the skillet and toss them together, adding a drizzle more olive oil if needed. Season with kosher salt, black pepper, and rosemary. Continue cooking for 7 to 10 minutes, stirring occasionally, until the mushrooms soften, change color, and release their juices.
- Make Sauce: Stir in the tomato paste and Merlot wine along with 1/2 to 3/4 cup of the reserved pasta cooking water. Simmer over medium heat for 4 to 5 minutes to meld the flavors and thicken the sauce slightly.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well to coat in the mushroom sauce. Adjust the consistency by adding more pasta water if needed to achieve a silky texture.
- Finish and Serve: Stir in the grated Parmesan cheese until melted and combined. Remove from heat and sprinkle with chopped parsley, walnuts, and red pepper flakes if using. Serve immediately for best flavor and texture.
Notes
- Use a variety of mushrooms for depth of flavor; feel free to substitute with cremini or shiitake if desired.
- Reserve pasta water as it helps bind and thicken the sauce while adding starchiness.
- Adjust red pepper flakes to control the level of heat or omit for a milder dish.
- For a nuttier touch, lightly toast the walnuts before adding them to the pasta.
- This dish is best served fresh but can be reheated gently on the stovetop with a splash of water or broth.
