Garlic Mushroom Pasta

Yield: 4 servings

Oven temperature and cooking time

• 30 minutes

Ingredients

• 8 oz (227g) dry pasta I used (Toscani-shaped etc)
• 1 litre boiling water
• 2 heaping teaspoon salt
  
  
• 1/4 cup (54g) virgin olive
• 1 tbsp butter
• 1/4 cup (28g) shallots, minced
• 5 garlic (25g) cloves, minced
• 1 lb baby bella mushrooms, sliced
• 8 oz white mushrooms, sliced
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tsp rosemary leaves
• 3 tbsps (48g) tomato paste
• 1/4 cup merlot wine
  
  
• 1/2 cup (20g) Parmesan cheese, grated
• 1/2 cup (12.5g) packed parsley, chopped
• 1/3 cup (40g) walnuts, chopped

Directions

1. Coat the surface of a large skillet with olive oil. Add butter, shallots and garlic and heat to low, for about 10 minutes or until garlic starts sizzling, stirring occasionally. 
2. Cook the pasta for one minute minus product instructions.
   Keep 1 cup of the pasta cooking water, then drain.
3. Turn the heat up to medium heat. Add and toss all the mushrooms, black pepper, red pepper and rosemary.
4. Stirring occasionally, cook the mushrooms for 8 minutes, or until they turn color and release their juices.
5. Add the tomato paste, wine and 1/2 cup of the pasta cooking water. Stir well and cook for about 4 minutes.
6. Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
7. Stir in Parmesan cheese and finish with a sprinkle of parsley and walnuts.

Note

Nutrition facts

Recipe based on:

Garlic Mushroom Pasta Recipe by Suzy Karadsheh
- visit the page for details and a video