Creamy Mushroom Pasta with Garlic, Parsley, and Walnuts Recipe
This Mushroom Pasta recipe features a medley of Baby Bella, white, and portabello mushrooms sautéed with aromatic shallots and garlic, simmered in a savory tomato and red wine sauce, and tossed with al dente short pasta. Finished with parmesan, fresh parsley, and crunchy walnuts, this dish offers a flavorful, hearty, and comforting Italian-inspired vegetarian meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 ounces short pasta, like penne or rigatoni (I used Toscani)
- Kosher salt, to taste
For the 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 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)
Finishing Touches
- 1/2 cup grated parmesan cheese
- 1/2 cup packed chopped parsley
- 1/3 cup chopped walnuts
- Red pepper flakes, to taste (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Soften the aromatics: In a large skillet, heat the olive oil and butter over medium-high heat. Add minced shallots and garlic, cooking for 2 to 3 minutes while tossing regularly to avoid burning the garlic.
- Sauté the mushrooms: Add all the mushrooms to the skillet, tossing for a couple of minutes and adding an extra drizzle of olive oil if needed. Season with dried rosemary, salt, and black pepper. Continue sautéing for 7 to 10 minutes until mushrooms turn golden and release their juices.
- Make the sauce: Stir in the tomato paste and red wine, then add about 1/2 to 3/4 cup of the reserved pasta water. Cook over medium heat for 4 to 5 minutes to reduce and meld the flavors.
- Combine pasta and sauce: Add the drained pasta to the mushroom sauce and toss well to combine. Add more reserved pasta water if the mixture seems dry.
- Finish and serve: Stir in grated parmesan cheese and top with chopped parsley, walnuts, and optional red pepper flakes. Serve immediately and enjoy!
Notes
- To shop Mediterranean-quality ingredients including olive oil and pasta used in this recipe, visit specialty shops or online stores.
- For a Mediterranean diet-compliant version, substitute whole wheat pasta.
- To make vegan: omit butter and parmesan cheese or use a vegan parmesan alternative.
Keywords: Mushroom pasta, vegetarian pasta recipe, Italian mushroom sauce, creamy mushroom pasta, quick mushroom dinner
