Garlic mushroom pasta recipe

This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!

Prep – 10 minutes mins

Cook – 20 minutes mins

Cuisine: Italian

Serves – 4 people

Ingredients

  • ▢ 8 ounces dry pasta I used Toscani-shaped pasta
  • ▢ Kosher salt
  • ▢ 1/3 cup extra virgin olive
  • ▢ 1 tablespoon butter
  • ▢ 2 shallots minced
  • ▢ 5 garlic cloves minced
  • ▢ 8 ounces Baby Bella Mushrooms sliced
  • ▢ 8 ounces white mushrooms sliced
  • ▢ 8 ounces portabella mushrooms roughly chopped
  • ▢ black pepper
  • ▢ 1 teaspoon rosemary
  • ▢ 3 tablespoons of tomato paste
  • ▢ ¼ cup merlot wine
  • ▢ ½ cup of grated Parmigiano-Reggiano (Parmesan)
  • ▢ ½ cup packed parsley
  • ▢ 1/3 cup chopped walnuts
  • ▢ Red pepper flakes to taste optional

Instructions

  • Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.

  • In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).

  • Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.

  • Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).

  • Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.

  • Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

Notes

  • If you’re following the Mediterranean diet strictly, use whole wheat pasta. For a vegan option, omit the butter and use a vegan parmesan alternative or omit the cheese altogether. 

Nutrition

Calories: 448.7kcalCarbohydrates: 49.1gProtein: 13.2gSaturated Fat: 2.8gTrans Fat: 0.1gCholesterol: 0.4mgSodium: 120.8mgPotassium: 1011.4mgFiber: 4.7gSugar: 7.9gVitamin A: 822.6IUVitamin C: 16mgCalcium: 57.6mgIron: 2.6mg

For the rest of this article please go to source link below.

REGISTER NOW
By Suzy Karadsheh

So glad you’re here! I’m Suzy Karadsheh, a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, and just a boat ride away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel.

The Mediterranean Dish is my personal food blog for modern Mediterranean recipes and the Mediterranean diet (lifestyle.) Here, you will find easy wholesome recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.

The recipes on this site are my  personal, contemporary take on the beautiful dishes from all over the Mediterranean, and while not always traditional, they are a celebration of the flavors and heart of the people of that sunny region.

Watch our brief trailer:

Watch Now

Where it all began: My mother's Mediterranean kitchen

Growing up in the Mediterranean city of Port Said, my early years were filled with sweet memories of visiting the local Souq (market) with my father, gathering things from just-caught fish, to beautiful plump tomatoes, bunches of fresh parsley, and sticks of cinnamon from the vendors he would greet by name.

We would return home to my mother’s Mediterranean kitchen with our spoils. That kitchen is where I learned to cook.

Community was of paramount importance to our family; my father was always welcoming strangers and friends alike to our dining room table and my mother would make delicious meals with bright flavors: lemony fish, baked chicken, stuffed grape leaves, spanakopita, or tabouli.

Often, we enjoyed humble meals like falafel, or foul mudammas with a dash of cumin, or messy shawarma sandwiches with a generous drizzle of tahini sauce — all are still some of my favorite things to eat today!

The food itself was never the point; it was all about the people around the table.

I brought this love of hospitality and Mediterranean cuisine with me when I moved to the United States at age 17. I pursued my degree in business communications at Calvin University in Grand Rapids, Michigan, followed by a career in marketing and fundraising which took me around the world.

But everything came full circle after my daughters were born: I returned to my love of sharing good food with the people I cherish around the table.

In late 2014 I started The Mediterranean Dish as my personal food blog to showcase modern Mediterranean recipes and lifestyle. You will find recipes celebrating bold flavors from Southern Europe to North Africa, and the Middle East.  You will also find hundreds of Mediterranean diet recipes and other helpful resources on eating and living the Mediterranean way.

(Source: themediterraneandish.com; April 9, 2021; https://tinyurl.com/3tym3892)
Back to INF

Loading please wait...