If you’re looking for a dish that is comfort food at its finest yet bursting with flavor, this Garlic Mushroom Pasta Recipe is an absolute must-try. Picture perfectly sautéed baby Bella, white, and portabella mushrooms mingling with fragrant garlic and shallots, all brought together in a luscious tomato and wine-infused sauce. Tossed with al dente pasta and finished with Parmesan and a crunchy sprinkle of walnuts, this recipe will quickly become your go-to for cozy dinners that feel special without any fuss.
Ingredients You’ll Need
Simple ingredients make all the difference in this recipe, each chosen to create a perfect balance of savory, aromatic, and textural elements. From the earthy mushrooms to the fresh parsley, every component is essential in building the soul of this dish.
- 8 ounces dry pasta: Toscani-shaped pasta works wonderfully, but feel free to use your favorite shape for the best bite.
- Kosher salt: To season the pasta water and enhance all the flavors in the dish.
- 1/3 cup extra virgin olive oil: Adds richness and helps to gently cook the shallots and garlic without burning.
- 1 tablespoon butter: Introduces a silky texture and deepens the flavor profile.
- 2 shallots, minced: Provides a subtle sweetness that perfectly balances the garlic.
- 5 garlic cloves, minced: The star aroma and flavor carrier that defines this Garlic Mushroom Pasta Recipe.
- 8 ounces Baby Bella mushrooms, sliced: Adds an earthy depth and meaty texture.
- 8 ounces white mushrooms, sliced: Brings mildness and tender bite to the mix.
- 8 ounces portabella mushrooms, roughly chopped: Offers a robust, bold mushroom character that shines through the sauce.
- Black pepper, to taste: Gives just the right amount of bite and warmth.
- 1 teaspoon rosemary: Brings a fresh, pine-like fragrance that complements the mushrooms beautifully.
- 3 tablespoons tomato paste: Adds a rich, concentrated sweetness and helps thicken the sauce.
- 1/4 cup Merlot wine: Introduces a fruity complexity and lifts the overall flavor.
- 1/2 cup grated Parmigiano-Reggiano (Parmesan): A nutty, savory finish that ties all ingredients together.
- 1/2 cup packed parsley, chopped: Provides a fresh, herbaceous contrast to the richness.
- 1/3 cup chopped walnuts: Adds satisfying crunch and a gentle bitterness to elevate textures.
- Red pepper flakes, to taste (optional): For a hint of heat that brightens the whole plate.
How to Make Garlic Mushroom Pasta Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a boil and cooking your pasta until al dente, just firm to the bite. This is crucial because the pasta will soak up the sauce, so you don’t want it too soft. Before draining, reserve one cup of the pasta water—it’s liquid gold for adjusting the sauce’s consistency later.
Step 2: Sauté Shallots and Garlic
In a large skillet, heat the olive oil and butter over medium-high heat. Add the minced shallots and garlic, stirring frequently for 2 to 3 minutes. The goal here is to gently coax their flavors out without letting the garlic burn; that delicate aroma is key to the overall flavor of this Garlic Mushroom Pasta Recipe.
Step 3: Cook the Mushrooms
Time to bring in the magic mushrooms! Toss in all the sliced baby Bella, white, and chopped portabella mushrooms. Give them a nice stir in the pan and season with kosher salt, black pepper, and rosemary. Cook for about 7 to 10 minutes until the mushrooms change color and release their delicious juices, creating the foundation of your sauce.
Step 4: Build the Sauce
Stir in the tomato paste, followed by the Merlot wine and about half a cup to three-quarters of the reserved pasta cooking water. Let this mixture simmer over medium heat for 4 to 5 minutes, allowing the flavors to meld and the sauce to thicken just right. This is where the sauce truly comes to life.
Step 5: Combine Pasta with Sauce
Add the drained, cooked pasta into the skillet with the mushroom sauce and toss until every strand is beautifully coated. If things feel a bit dry, add a splash more of that reserved pasta water to create a luscious finish that clings perfectly to your noodles.
Step 6: Finish with Cheese, Herbs, and Crunch
Finally, stir in the grated Parmesan cheese so it melts into the sauce’s warmth. Sprinkle on the chopped parsley, walnuts, and if you like a little kick, some red pepper flakes. Serve immediately while the dish is steaming and aromatic to enjoy the full spectrum of flavors.
How to Serve Garlic Mushroom Pasta Recipe
Garnishes
For garnish, fresh parsley adds a vibrant pop of green and freshness that cuts through the richness. Toasted walnuts are perfect for a toasty crunch. A light dusting of extra Parmesan or a drizzle of high-quality olive oil can enhance both look and flavor before serving.
Side Dishes
This dish pairs beautifully with a crisp green salad tossed in lemon vinaigrette or roasted vegetables to keep things light and fresh alongside the hearty pasta. A crusty garlic bread or a warm baguette is also ideal for soaking up every last bit of that incredible mushroom sauce.
Creative Ways to Present
For a special occasion, serve the pasta in individual shallow bowls topped with whole roasted mushrooms or a few sprigs of rosemary. You can also add a soft poached egg on top for an indulgent twist that adds creaminess with each forkful.
Make Ahead and Storage
Storing Leftovers
Store any leftover Garlic Mushroom Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, so leftovers are just as delicious for a quick next-day meal.
Freezing
If you want to freeze this dish, it’s best to do so without the fresh parsley and walnuts, which can lose texture. Pack the pasta and sauce tightly in a freezer-safe container, and keep it frozen for up to 2 months.
Reheating
Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed. Stirring every so often helps maintain the silky texture and prevents drying out.
FAQs
Can I use other types of pasta for this Garlic Mushroom Pasta Recipe?
Absolutely! While Toscani-shaped pasta is suggested, any pasta shape like penne, fettuccine, or spaghetti will work wonderfully with the mushroom sauce. Choose what you love or have on hand.
Is it necessary to use wine in the sauce?
The Merlot adds a lovely depth and slight sweetness, but if you prefer not to use alcohol, feel free to substitute with vegetable broth or even water with a splash of balsamic vinegar for added complexity.
How do I prevent the garlic from burning?
Keep the heat on medium to medium-high and stir constantly when sautéing the garlic with shallots. Garlic burns quickly, so watch it closely and adjust the heat as needed to maintain the golden aroma without any bitterness.
Can I make this recipe vegan?
Yes! Swap the butter for a plant-based alternative and omit the Parmesan or use a vegan cheese substitute. The mushrooms and rich olive oil will still provide plenty of flavor and texture.
What if I don’t have walnuts?
No problem! You can omit the walnuts or substitute with toasted pine nuts, pecans, or even sunflower seeds for a similar crunch and nutty flavor.
Final Thoughts
This Garlic Mushroom Pasta Recipe is a delightful hug on a plate—rich, savory, and loaded with textures that make every bite memorable. Whether you’re cooking for yourself or sharing with friends, it’s one of those recipes that feels fancy but comes together with everyday ingredients. Give it a try soon, and I promise you’ll be making it again and again.
Print
Garlic Mushroom Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Garlic Mushroom Pasta is a rich and savory dish featuring a medley of mushrooms sautéed with garlic and shallots, simmered in a flavorful sauce of tomato paste and Merlot wine, then tossed with al dente pasta. Finished with Parmesan cheese, fresh parsley, and crunchy walnuts, this recipe offers a perfect balance of textures and robust Italian-inspired flavors, ideal for a comforting weeknight dinner.
Ingredients
Pasta
- 8 ounces dry pasta (Toscani-shaped or your choice)
- Kosher salt (for boiling water)
Mushroom Sauce
- 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 Ingredients
- 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. Add the dry pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta thoroughly 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, cooking while tossing regularly for 2 to 3 minutes. Be careful to keep the heat moderate to avoid burning the garlic.
- Cook Mushrooms: Add all the mushrooms to the skillet, tossing them for a few minutes to coat in oil. If the pan seems dry, add a small drizzle of olive oil. Season with kosher salt, black pepper, and rosemary. Continue cooking for 7 to 10 minutes, stirring occasionally, until the mushrooms are softened, change color, and release their juices.
- Make Sauce: Stir in the tomato paste and pour in the Merlot wine along with 1/2 to 3/4 cup of the reserved pasta cooking water. Reduce heat to medium and simmer for 4 to 5 minutes, allowing the sauce to thicken and meld flavors.
- Toss Pasta in Sauce: Add the drained pasta to the skillet with the mushroom sauce. Toss thoroughly to combine, adding more pasta water as needed to achieve a silky sauce consistency.
- Finish & Serve: Stir in the grated Parmesan cheese until melted and well combined. Sprinkle chopped parsley, walnuts, and optional red pepper flakes over the pasta. Serve immediately for best flavor and texture.
Notes
- Reserve pasta water as it helps to loosen and create a smooth sauce.
- Adjust red pepper flakes to control the heat level according to your preference.
- Use a mix of mushrooms for varied texture and depth of flavor.
- Substitute Merlot wine with vegetable broth or white grape juice for a non-alcoholic option.
- For a vegan variation, omit butter and Parmesan, or replace Parmesan with nutritional yeast.
