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Mushroom Lovers Pasta
This Mushroom Lovers Pasta recipe is tossed with the most heavenly balsamic butter sauce, a generous handful of Parmesan, and whatever kinds of mushrooms you love most.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Cook pasta* in a large stockpot of generously-salted water al dente, according to package instructions. Reserve 1 cup of the starchy pasta water, and set it aside. Then drain the pasta.
2
Meanwhile, as the pasta is cooking, melt 1/4 cup (4 tablespoons) of the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, tossing every minute or so, for ⏱️ 3-4 minutes or until lightly browned and softened. Add the garlic and cook for 1 more minute, stirring occasionally.
mushrooms (cut into bite-sized pieces (I used a combo of baby bellas, shiitake and oyster mushrooms))2 poundsgarlic (thinly sliced)6 cloves
3
Add the remaining butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Continue cooking until the sauce reaches a simmer. Then let it continue to simmer for 5 more minutes, or until the liquid has reduced by about half. Remove and discard the rosemary sprigs (or you're welcome to just leave them in there).
balsamic vinegar2 tablespoons
4
Once the pasta and sauce are both ready to go, pour the sauce into the stockpot with the cooked pasta. Add the Parmesan cheese and 1/4 cup pine nuts, and toss the entire mixture until combined. Taste and season with extra salt, pepper and/or crushed red chili flakes if needed. And if you would like a saucier pasta, just stir in some of the reserved starchy pasta water.
5
Serve immediately, garnished with the remaining pine nuts, plus lots and lots of extra Parmesan cheese.
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