Name: Mushroom Lovers Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound uncooked pasta (pappardelle recommended); 1 stick (1/2 cup) butter, divided; 2 pounds mushrooms, cut into bite-sized pieces (baby bellas, shiitake, oyster mushrooms blend); 6 cloves garlic, thinly sliced; 1 cup dry white wine; 2/3 cup vegetable stock; 2 tablespoons balsamic vinegar; 2-3 large sprigs fresh rosemary; 1/2 teaspoon crushed red pepper flakes (adjust to taste); Salt and black pepper to taste; 2/3 cup freshly grated Parmesan cheese, plus extra for serving; 1/2 cup toasted pine nuts, divided

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Introduction

This Mushroom Lovers Pasta is a rich and flavorful dish perfect for any mushroom enthusiast. Combining a variety of mushrooms with garlic, white wine, and fresh rosemary creates a savory sauce that coats tender pappardelle pasta beautifully. It’s simple to make yet impressive enough for weeknight dinners or special occasions.

A close-up of wide, flat pasta ribbons piled in a white bowl, mixed with whole and halved brown mushrooms scattered throughout. The pasta is a warm yellow color with a smooth, slightly glossy texture. There is a sprinkle of grated cheese and small green herbs on top, adding white and green contrast. A spoon and a fork are placed inside the bowl, resting on the pasta. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound uncooked pasta (pappardelle recommended)
1 stick (1/2 cup) butter, divided
2 pounds mushrooms, cut into bite-sized pieces (a mix of baby bellas, shiitake, and oyster mushrooms works great)
6 cloves garlic, thinly sliced
1 cup dry white wine
2/3 cup vegetable stock
2 tablespoons balsamic vinegar
2-3 large sprigs fresh rosemary
1/2 teaspoon crushed red pepper flakes (adjust to taste)
2/3 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup toasted pine nuts, divided

Instructions

Step 1: Cook the pasta in a large pot of generously salted water until al dente, following package instructions. Reserve 1 cup of pasta water and then drain the pasta.
Step 2: While the pasta cooks, melt 1/4 cup (4 tablespoons) of the butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté, tossing every minute, for 3-4 minutes until lightly browned and softened. Add the garlic and cook for 1 more minute, stirring occasionally.
Step 3: Stir in the remaining butter, white wine, vegetable stock, balsamic vinegar, rosemary sprigs, crushed red pepper flakes, and a pinch of salt and pepper. Bring the mixture to a simmer, then let it cook for 5 minutes or until the liquid has reduced by half. Remove and discard the rosemary sprigs.
Step 4: Pour the sauce over the cooked pasta in the pot. Add the Parmesan cheese and 1/4 cup of the toasted pine nuts. Toss everything together until well combined. Adjust seasoning with more salt, pepper, or crushed red pepper flakes if needed. For a saucier pasta, add some reserved pasta water gradually until you reach desired consistency.
Step 5: Serve immediately, garnished with the remaining pine nuts and plenty of extra Parmesan cheese.

Tips & Variations

Use a mix of mushrooms to add depth of flavor and texture to the dish.
If you prefer a vegetarian wine, look for a vegan-certified dry white wine.
To make it vegan, substitute butter with olive oil and use a vegan Parmesan alternative or nutritional yeast.
To toast pine nuts, dry roast them in a skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or vegetable stock to loosen the sauce as needed. This dish is best enjoyed fresh but keeps well for quick meals later in the week.

How to Serve

The image shows a white bowl filled with wide, flat pasta ribbons that are golden yellow in color, layered with chunks of browned mushrooms scattered evenly on top. The pasta looks soft and slightly curled, with a light sprinkle of grated cheese and small green herb leaves visible throughout. A silver fork rests on the side of the bowl, and the bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any wide or flat pasta like fettuccine, tagliatelle, or even rigatoni will work well with this sauce.

Is it necessary to use white wine?

White wine adds acidity and depth, but you can substitute with extra vegetable stock and a splash of lemon juice if you prefer not to use alcohol.