Mushroom Pasta Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and velvety mushroom pasta built on earthy mushrooms, garlic, and shallots with a silky sauce made without cream. The pasta is tossed with red wine, tomato paste, and finished with parmesan and walnuts for depth and texture. A satisfying dinner that feels indulgent but stays relatively light.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces short pasta, (like penne or rigatoni (I used Toscani))
- Kosher salt
- 1/3 cup extra virgin olive oil
- 1 tablespoon butter
- 2 shallots, (minced)
- 5 garlic cloves, (minced)
- 8 ounces Baby Bella Mushrooms, (sliced)
- 8 ounces white mushrooms, (sliced)
- 8 ounces portabello mushrooms, (roughly chopped)
- Black pepper
- 1 teaspoon dried rosemary
- 3 tablespoons tomato paste
- 1/4 cup dry red wine ((I used merlot))
- 1/2 cup grated parmesan
- 1/2 cup packed chopped parsley
- 1/3 cup chopped walnuts
- Red pepper flakes, (to taste (optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 702mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 973mg
- Calcium
- 199mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 702MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.