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
Scale
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.
