Mushroom Pasta

This mushroom pasta is one of the easiest and tastiest pasta dishes, and it comes together in less than 30 minutes. The mushrooms are cooked with garlic, butter, and white wine, which develops a deep flavor. It's then tossed with pasta and freshly grated Parmigiano Reggiano and has a delicious creamy taste without using any cream at all!

Course Main Course

Cuisine American, Italian

Keyword mushroom pasta

Freezer Friendly No

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 688kcal

Ingredients

1 lb dried pasta, any shape works pictured is mezze maniche
1 Tablespoon olive oil
2 Tablespoon salted butter
3 shallots, diced small
8 oz white mushrooms, sliced and then chopped
4-5 garlic cloves, minced or pressed
1/8 teaspoon red pepper flakes, Add as little or as much of this as you'd like
a generous splash of white wine, I used Pinot Grigio, but any dry white wine works
2 Tablespoons fresh basil, finely chopped
1 Tablespoon fresh parsley, finely chopped
salt & pepper to taste
1 1/2 cups Parmigiano Reggiano, freshly and finely grated

Instructions

Boil the pasta water. Bring a large pot of generously salted water to a boil. (While that's coming to a boil, you can prep your shallots and clean and chop the mushrooms.)
Clean the mushrooms. Use a damp paper towel to clean any dirt off the mushrooms. Then slice the mushrooms 1/3 of an inch thick, and then chop up those slices.
Saute the shallots. In a large saucepan, heat the oil and butter. Then add the shallots and saute for several minutes. Keep the heat on a low to medium heat so the shallots don't burn.
Cook the mushrooms. Once the shallots are soft, add the chopped mushrooms with a generous pinch of salt. Cook for 5-8 minutes over a medium heat until they have softened and cooked down a good bit.
Cook the pasta. While the mushrooms are cooking, add the pasta to the boiling water, stir it a few times to prevent sticking. Cook the pasta until it is "al dente" as indicated on the package.
Add the garlic and white wine to the mushrooms. Once the mushrooms are fully cooked, add the minced garlic and red pepper flakes and cook for 30 seconds. Then add a generous splash of white wine and cook with the mushrooms for 1-2 minutes.
Add the cooked pasta with the mushrooms. Once the pasta is finished, do not drain it. Scoop the pasta out and transfer it to the pan with the cooked mushrooms while reserving the pasta water. The heat remains on for this step to create the creamy sauce. Once all the pasta has been transferred, add a ladle of pasta water and in batches, add finely grated Parmigiano Reggiano. Repeat the pasta water as needed with the freshly grated cheese in batches, stirring constantly. After a few minutes, the sauce will begin to form and come together with the pasta.
Finishing touches. Once you've grated all the cheese and the sauce has come together, the pasta should be in a nice creamy cheesy sauce. Add freshly chopped parsley and basil, and cracked black pepper. Then serve with freshly grated Parmigiano Reggiano on top and enjoy!

Video

Notes

Leftovers can be stored in an airtight container and refrigerated for 4 to 5 days.

Nutrition