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
Scale
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.
