Name: Creamy Mushroom Pasta with Garlic, Parsley, and Walnuts Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 8 ounces short pasta, like penne or rigatoni (I used Toscani); Kosher salt, to taste; 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 portabello mushrooms, roughly chopped; Black pepper, to taste; 1 teaspoon dried rosemary; 3 tablespoons tomato paste; 1/4 cup dry red wine (e.g., Merlot); 1 cup reserved pasta cooking water (divided use); 1/2 cup grated parmesan cheese; 1/2 cup packed chopped parsley; 1/3 cup chopped walnuts; Red pepper flakes, to taste (optional)

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Introduction

This mushroom pasta is a comforting, flavorful dish that combines a variety of mushrooms with aromatic shallots, garlic, and a rich tomato-wine sauce. It’s perfect for a satisfying weeknight dinner or a cozy weekend meal.

A large pan filled with a mix of cooked penne pasta and sliced mushrooms cooked in a reddish sauce, garnished with small green parsley leaves and sprinkled with crumbled cheese and crushed nuts. The penne pasta is light brown with ridges, while the mushrooms are thickly sliced and browned on the edges. A wooden spoon with a worn handle is resting inside the pan on the right side, partially buried in the pasta. The pan sits on a white marbled surface with some bowls of ingredients blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces short pasta, like penne or rigatoni (I used Toscani)
Kosher salt
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 portabello mushrooms, roughly chopped
Black pepper
1 teaspoon dried rosemary
3 tablespoons tomato paste
1/4 cup dry red wine (I used Merlot)
1/2 cup grated parmesan
1/2 cup packed chopped parsley
1/3 cup chopped walnuts
Red pepper flakes, to taste (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the box instructions until al dente. Reserve 1 cup of the starchy pasta cooking water, then drain the pasta.
Step 2: In a large skillet, heat the olive oil and butter over medium-high heat. Add the minced shallots and garlic, cooking and tossing regularly for 2 to 3 minutes, taking care not to burn the garlic.
Step 3: Add all the mushrooms to the skillet and toss for a couple of minutes, adding another drizzle of olive oil if needed. Season with dried rosemary, salt, and black pepper. Cook for 7 to 10 minutes, stirring occasionally, until the mushrooms are golden and have released their juices.
Step 4: Stir in the tomato paste and pour in the red wine along with 1/2 to 3/4 cup of the reserved pasta water. Cook over medium heat for 4 to 5 minutes to allow the sauce to reduce slightly.
Step 5: Add the cooked pasta to the mushroom sauce and toss well to combine. If the pasta seems dry, add a splash more of the reserved pasta water to loosen the sauce.
Step 6: Stir in the grated parmesan cheese, then finish with chopped parsley, walnuts, and a sprinkle of red pepper flakes if desired. Serve immediately and enjoy!

Tips & Variations

For a vegan version, omit the butter and replace parmesan with a vegan cheese alternative or leave it out completely.
You can swap the short pasta for whole wheat pasta to keep it aligned with the Mediterranean diet principles.
Toast the walnuts lightly before adding for an extra nutty flavor.
Add a splash of lemon juice at the end for a bright finish.

Storage

Store any leftover mushroom pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce as needed.

How to Serve

Two servings of pasta with mushrooms are shown on two white plates with a fork resting on the edge of the lower plate. The pasta is penne, cooked in a reddish sauce with slices of sautéed mushrooms mixed in. The pasta is sprinkled lightly with grated cheese and chopped green herbs, with some red chili flakes for added color. To the right, a skillet contains leftover pasta and sauce with a wooden spoon resting inside. Near the skillet, small white bowls hold chopped nuts, chopped green herbs, and red chili flakes, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, feel free to substitute or add other mushrooms like cremini, shiitake, or oyster mushrooms depending on what you have available or prefer.

What can I use instead of red wine?

If you prefer not to use wine, you can substitute with vegetable broth or a mixture of broth and a splash of balsamic vinegar to maintain the depth of flavor in the sauce.