mushroom-pasta

🥘 Ingredients

• short pasta 8 oz
• extra virgin olive oil 0.33 cup
• butter 1 tbsp
• shallots 2
• garlic cloves 5
• baby bella mushrooms 8 oz
• white mushrooms 8 oz
• portabello mushrooms 8 oz
• extra virgin olive oil
• dried rosemary 1 tsp
• kosher salt 1 pinch
• black pepper 1 pinch
• tomato paste 3 tbsp
• dry red wine ¼ cup
• parmesan ½ cup
• parsley ½ cup
• walnuts 0.33 cup
• red pepper flakes

1. 1

   Cook the short pasta in a large pot of salted water until al dente according to the box instructions. Reserve 1 cup of the starchy pasta cooking water, then drain.
2. 2

   Meanwhile, soften the aromatics. In a large skillet , heat extra virgin olive oil and butter over medium-high heat. Add shallots and garlic cloves and cook, tossing regularly for 2-3 minutes , managing the heat so that the garlic does not burn.
3. 3

   Add the mushrooms: baby bella mushrooms , white mushrooms , and portabello mushrooms . Toss for a couple of minutes, adding another drizzle of extra virgin olive oil .
4. 4

   Season with dried rosemary , kosher salt , and black pepper . Toss occasionally for 7-10 minutes , until the mushrooms turn golden and release their juices.
5. 5

   Make the sauce by adding tomato paste , dry red wine (merlot), and about 1/2 to 3/4 cup of the reserved pasta cooking water. Cook over medium heat for 4-5 minutes to reduce.
6. 6

   Add the cooked pasta to the mushroom sauce and toss to combine. If the pasta looks dry, add a splash more of the pasta cooking water.
7. 7

   Finish by stirring in parmesan and topping with parsley , walnuts , and red pepper flakes to taste.
8. 8

   Enjoy!