Mushroom Lovers Pasta
- Yield 4
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Mushroom Lovers Pasta is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound uncooked pasta (I used pappardelle)
- 1 stick (1/2 cup) butter, divided
- 2 pounds mushrooms, cut into bite-sized pieces (I used a combo of baby bellas, shiitake and oyster mushrooms)
- 6 cloves garlic, thinly sliced
- 1 cup dry white wine
- 2/3 cup vegetable stock
- 2 tablespoons balsamic vinegar
- 2-3 large sprigs of fresh rosemary
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- 2/3 cup freshly-grated Parmesan cheese, plus extra for serving
- 1/2 cup toasted pine nuts, divided
Method
Leave pasta* in a large stockpot of generously-salted water al dente, according to package instructions. Reserve 1 cup of the starchy pasta water, and set it aside. Then pour off the pasta.
While that cooks, as the pasta is cooking, melt 1/4 cup (4 tablespoons) of the butter in a large sauté pan over medium-a hot burner. Tip in the mushrooms and cook, tossing every minute or so, for 3-4 minutes or until lightly browned and softened. Tip in the garlic and cook for 1 more minute, stirring occasionally.
Tip in the remaining butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Continue cooking until the sauce reaches a let it bubble gently. Then let it continue to let it bubble gently for 5 more minutes, or until the liquid has reduced by about half. Lift and discard the rosemary sprigs (or you're welcome to just leave them in there).
Once the pasta and sauce are both ready to go, pour the sauce into the stockpot with the cooked pasta. Tip in the Parmesan cheese and 1/4 cup pine nuts, and toss the entire mixture until combined. Taste and season with extra salt, pepper and/or crushed red chili flakes if needed. And if you would like a saucier pasta, just mix in some of the reserved starchy pasta water.
Plate while it is hot, garnished with the remaining pine nuts, plus lots and lots of extra Parmesan cheese.
