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Mushroom pasta in a skillet with a wooden spoon. Next to this is a cloth napkin and bowls of chopped walnuts, red pepper flakes, parmesan cheese and parsley.
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4.93 from 470 votes

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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Diet: Vegetarian
Servings: 4
Author: Suzy Karadsheh

Ingredients

  • 8 ounces short pasta, like penne or rigatoni (I used Toscani)
  • Kosher salt
  • 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
  • 1 teaspoon dried rosemary
  • 3 tablespoons tomato paste
  • 1/4 cup dry red wine (I used merlot)
  • 1/2 cup grated parmesan
  • 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, then add the pasta. Cook to al dente according to the box instructions. Reserve 1 cup of the starchy pasta cooking water, then drain.
  • Meanwhile, soften the aromatics. In a large skillet, heat the olive oil 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).
  • Saute the mushrooms. Add the mushrooms and toss for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with the rosemary and a good pinch of salt and pepper. Toss occasionally for about 7 to 10 minutes, until the mushrooms turn golden and release their juices.
  • Make the sauce. Add the tomato paste, wine, and about 1/2 to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes to reduce.
  • Combine. 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.
  • Finish and serve. Stir in the parmesan and finish with the parsley, walnuts and red pepper flakes. Enjoy!

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and pasta used in this recipe.
  • 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: 448.7kcal | Carbohydrates: 49.1g | Protein: 13.2g | Saturated Fat: 2.8g | Trans Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 120.8mg | Potassium: 1011.4mg | Fiber: 4.7g | Sugar: 7.9g | Vitamin A: 822.6IU | Vitamin C: 16mg | Calcium: 57.6mg | Iron: 2.6mg

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