Garlic Mushroom Pasta: Delicious dish

 

Garlic Mushroom Pasta Recipe

PREP TIME10 mins   COOK TIME20 mins

INGREDIENTS

• 8 ounces dry pasta I used Toscani-shaped pasta
• Kosher salt
• 1/3 cup extra virgin olive
• 1 tablespoon butter
• 2 shallots minced
• 5 garlic cloves minced
• 8 ounces Baby Bella Mushrooms sliced
• 8 ounces white mushrooms sliced
• 8 ounces portabella mushrooms roughly chopped
• black pepper
• 1 teaspoon rosemary
• 3 tablespoons of tomato paste
• ½ cup of grated Parmigiano-Reggiano (Parmesan)
• ½ cup packed parsley
• 1/3 cup chopped walnuts
• Red pepper flakes to taste optional

INSTRUCTIONS

1.                   Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.

2.                   In a large skillet, heat the olive 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).

3.                   Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.

4.                   Add the tomato paste, wine and about ½ to ¾ cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).

5.                   Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.

6.                   Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!