Ah, pasta night—a comforting tradition in my household. The other day, as the crisp autumn air snuck in, I found myself craving something warm and indulgent. Enter this creamy mushroom pasta—it’s like a hug in a bowl for every mushroom enthusiast out there.
Steps
- Cook the pasta in a large pot of salted water until it is al dente, following package instructions. Save a cup of the pasta water and set it aside, then drain the pasta.
- While the pasta is cooking, melt half of the butter in a large pan over medium-high heat. Add the mushrooms and sauté for 3-4 minutes until they are lightly browned and tender. Stir in the garlic and cook for another minute.
- Add the remaining butter, white wine, vegetable stock, balsamic vinegar, rosemary, crushed red pepper flakes, salt, and pepper to the pan. Stir well and bring the mixture to a simmer, allowing it to cook for about 5 minutes until the liquid reduces by half. Remove the rosemary sprigs from the sauce.
- Combine the cooked pasta and the sauce in the stockpot, tossing them together. Add the Parmesan cheese and half of the pine nuts, mixing until everything is well combined. Season with additional salt, pepper, or red pepper flakes to taste, and add some reserved pasta water if a saucier consistency is desired.
- Serve the pasta immediately, garnishing with the remaining pine nuts and plenty of extra Parmesan cheese. Enjoy your meal warm.
Ingredients
- 1 pound uncooked pasta (pappardelle recommended)
- 1 stick (1/2 cup) butter, divided
- 2 pounds fresh mushrooms (a mix of baby bellas, shiitake, and oyster mushrooms), cut into bite-sized pieces
- 6 cloves garlic, thinly sliced
- 1 cup dry white wine
- 2/3 cup vegetable stock
- 2 tablespoons balsamic vinegar
- 2–3 large sprigs fresh rosemary
- 1/2 teaspoon crushed red pepper flakes, adjust to taste
- 2/3 cup freshly grated Parmesan cheese, plus additional for serving
- 1/2 cup toasted pine nuts, divided
FAQ
- Can I make this pasta dish gluten-free?
- Yes, you can make this dish gluten-free by using your preferred gluten-free pasta. Just make sure to verify that all other ingredients are also gluten-free.
- What can I use as a substitute for white wine in the recipe?
- If you’d rather not cook with wine, feel free to replace the white wine with additional vegetable stock and consider adding a splash of lemon juice for a bit of brightness.
- How can I add more protein to this dish?
- To increase the protein content, consider adding cooked chicken or shrimp to the pasta. Both options would pair well with the flavors in the dish.
- Are there alternative herbs I can use instead of rosemary?
- Certainly! You can substitute fresh rosemary with sage or thyme. Additionally, adding chopped fresh basil just before serving can also enhance the flavor.
- Can I make this pasta creamy?
- Yes, for a creamier version, you can incorporate 1/2 cup or more of heavy cream into the sauce. It will add richness and make the dish even more indulgent.
Tips
- Sauté Mushrooms Properly: Ensure your heat is high enough when sautéing mushrooms, and resist stirring too often to achieve a nice golden brown color and enhance their flavor.
- Control Sauce Consistency: If you prefer a saucier pasta, add some of the reserved starchy pasta water to reach your desired consistency.
- Experiment with Herbs: Feel free to substitute or add different herbs such as fresh sage, thyme, or basil to complement the dish and suit your taste preferences.
- Customize Ingredients: Adapt the recipe to dietary preferences by using gluten-free pasta or substituting the white wine with additional veggie stock and a splash of lemon juice for a non-alcoholic version.
Equipment
- Large Sauté Pan: For cooking the mushrooms and sauce.
- Large Stockpot: For cooking pasta.
- Garlic Press: If you don’t already have one, for efficiently preparing the garlic.
- Parmesan Grater: To freshly grate the Parmesan cheese.
- Pine Nut Roaster or Frying Pan: For toasting pine nuts (though a regular pan can suffice if you already have one).
