Description
A delightful and flavorful Mushroom Pasta recipe that combines earthy mixed mushrooms with tender pasta in a creamy, savory sauce. Perfect for a cozy dinner at home.
Ingredients
Units
Scale
For the Mushrooms:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 pound mixed mushrooms, torn or sliced
- 3/4 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
For the Pasta:
- 8 ounces pappardelle pasta
- 2 tablespoons unsalted butter
- 2 shallots, chopped (2/3 cup)
- 2 teaspoons chopped fresh rosemary or fresh thyme leaves
- 2 garlic cloves, grated
- 1/3 cup dry white wine
- 1 teaspoon Dijon mustard
- 1/3 cup grated Parmesan or pecorino cheese, plus more for serving
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Mushrooms: Heat olive oil in a skillet, cook mushrooms with salt and pepper until browned. Set aside.
- Cook the Pasta: Boil salted water, cook pasta al dente. Reserve 1 cup of pasta water before draining.
- Make the Sauce: In the same pot, melt butter, cook shallots, rosemary, and garlic. Add wine, Dijon mustard, pasta, cheese, and pasta water.
- Finish and Serve: Stir in lemon juice, fold in mushrooms, garnish with parsley, and serve with grated cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 770mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
