Mushroom Lovers Pasta
Ingredients
- 1-pound pasta, uncooked
- 1 stick butter, divided
- 2-pounds mushrooms of choice, cut into bite-sized pieces
- 6 cloves garlic, thinly sliced
- 1 cup dry white wine
- ⅔ cup vegetable stock
- 2 tbsp. balsamic vinegar
- 2 – 3 large sprigs of fresh rosemary
- ½ tsp. crushed red pepper flakes, or to taste
- ⅔ cup Parmesan cheese, freshly-grated, plus extra for serving
- ½ cup pine nuts, toasted, divided (see notes)
Instructions
- In a large stockpot of generously-salted water, cook pasta, according to package instructions, until it reaches an al dente state.
- Drain the pasta but reserve 1 cup of the starchy pasta water; set aside;
- Meanwhile, as the pasta is cooking, melt ¼ cup of the butter in a large sauté pan over medium-high heat.
- Add the mushrooms and cook, tossing every minute or so, for 3 to 4 minutes or until lightly browned and softened.
- Add the garlic and cook for 1 more minute; stirring occasionally.
- Add the remaining butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes and a generous pinch of salt and pepper; stir to combine.
- Continue cooking until the sauce reaches a simmer.
- Then let it continue to simmer for 5 more minutes, or until the liquid has reduced by about half.
- Remove and discard the rosemary sprigs, if desired.
- Once the pasta and sauce are both ready to go, pour the sauce into the stockpot with the cooked pasta.
- Add the Parmesan cheese and ¼ cup pine nuts; toss the entire mixture until combined.
- Taste and season with extra salt, pepper and/or crushed red pepper flakes, if needed.
- If you would like a saucier pasta, stir in some of the reserved starchy pasta water.
- Serve immediately, garnished with the remaining pine nuts, plus lots and lots of extra Parmesan cheese.
Notes
For timing purposes, it is best to add the pasta to the boiling water once the mushroom sauce reaches a simmer.
Refer to our Complete Comfort Foods website for guidance on toasting pine nuts:
https://completecomfortfoods.com/how-to-toast-pine-nuts/
