Balsamic Wild Mushroom Pasta Recipe
A flavorful and hearty Balsamic Wild Mushroom Pasta featuring earthy wild mushrooms sautéed with aromatic herbs, smoky paprika, and a tangy balsamic glaze, tossed with tender tagliatelle pasta and finished with creamy burrata and crunchy toasted pine nuts for a delightful texture contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Pasta and Mushrooms
- 9 ounces tagliatelle
- 11 ounces wild mushrooms, roughly torn
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp smoked paprika
- 1 tsp chili flakes, adjust to taste
- 3 tbsp balsamic vinegar
- 2 tbsp unsalted butter
- 1 shallot, diced
- 3 garlic cloves, minced
For Serving
- Burrata cheese, as needed
- Toasted pine nuts, as needed
- Fresh thyme sprigs, optional
Instructions
- Prepare Ingredients: Clean the wild mushrooms thoroughly to remove any dirt. Dice the shallot finely and mince the garlic cloves to have all aromatics ready before cooking.
- Cook Pasta: Bring a large pot of generously salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, typically around 7-9 minutes. Drain the pasta well and set aside.
- Sauté Mushrooms: Heat a large non-stick skillet over high heat. Add the wild mushrooms and fry for 6 to 8 minutes until they begin to release their moisture.
- Add Oil and Spices: Once the mushrooms have released their liquid, add the olive oil. Stir in salt, black pepper, smoked paprika, dried thyme, dried sage, and chili flakes to season the mushrooms evenly. Continue to cook until the mushrooms start to brown nicely.
- Incorporate Balsamic and Butter: Pour in the balsamic vinegar and add the butter to the skillet with mushrooms. Stir well to coat the mushrooms, allowing the balsamic and butter to reduce slightly and glaze the mushrooms.
- Sauté Shallot and Garlic: Add the diced shallot and minced garlic to the skillet. Sauté for 1 to 2 minutes until fragrant and softened, taking care not to burn the garlic.
- Toss Pasta with Mushroom Mixture: Add the drained tagliatelle directly into the skillet with the mushroom mixture. Toss thoroughly to combine and evenly coat the pasta with the sauce and flavorful mushrooms.
- Serve: Plate the pasta and top with fresh burrata cheese, toasted pine nuts, and optionally garnish with fresh thyme sprigs for an herbaceous finish. Serve immediately and enjoy!
Notes
- You can substitute tagliatelle with fettuccine, pappardelle, or any long ribbon pasta.
- Use a mix of wild mushrooms like shiitake, oyster, cremini, or chanterelles for more depth of flavor.
- Adjust chili flakes according to your preferred spice level.
- To toast pine nuts, heat a dry skillet over medium heat and stir pine nuts for 2-3 minutes until golden and fragrant.
- For a vegan version, replace butter with olive oil and omit burrata or use vegan cheese alternative.
Keywords: balsamic mushroom pasta, wild mushrooms, tagliatelle recipe, vegetarian pasta, easy mushroom pasta, balsamic vinegar pasta
Find it online: https://bakedbylisa.com/balsamic-wild-mushroom-pasta-recipe/
