Mushroom Lovers Pasta

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40 minutes fast

This pasta recipe for mushroom lovers is paired with the most heavenly balsamic butter sauce, a generous handful of Parmesan cheese, and any kind of mushrooms you like best.

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Do you have any fun plans for Valentine's this year?

I will be living indirectly through all of you Americans on Instagram tomorrow, because Valentine's Day is not really celebrated here in Barcelona. Instead, they have Sant Jordi Day, a vacation here in April, when everyone gives each other books and roses and celebrates the story of a princess who was rescued from being eaten by a continue, not less! So we have to wait. (I can not wait!)

But otherwise, tomorrow will probably be a normal day here in Spain. I have a job, a haircut and Spanish classes on the agenda. So we'll probably settle in for a low-key dating night here at home with some Netflix. And of course, Pasta and chocolate. Why not Valentine is complete in my book without some kind of indulgent pasta and chocolate for dessert. ♡♡♡

So to that end, I am planning to make another round of these Dreamy Chocolate Lava Cakes and some kind of big green salad. And then for our main course, my husband has requested is pasta. We have been making several versions last year, especially since there are good mushrooms here in Spain. And oh my God, hit the spot. every time.

I love it because we use twice the amount of mushrooms as the pasta on the plate, which adds tons of flavor and makes it nice and filling. (Feel free to use the type of mushrooms you like best.) But this tasty sauce, simmered with rosemary, white wine, garlic, balsamic, vegetable broth, crushed red pepper flakes, is absolutely guess. It is a total vegetarian meal. And if you're looking for a one plate show this Valentine's Day, we can't recommend it highly enough.

So get all your favorite types of mushrooms together and let's make some pasta!

  • Pasta: Almost any shape or type of pasta will work on this plate. I used pappardelle, which we loved.
  • Butter: We will use half to cook the mushrooms and the other half for the sauce.
  • Fresh mushrooms Two pounds total please, but the mushroom types are totally yours! I used a baby beauty combo (which I cut into thick slices), shiitake (which I cut in half), and oyster mushrooms (which I cut into small pieces). But any other kind of mushrooms you love would be delicious! Just make sure they are similar in size so they cook evenly.
  • Garlic: And a lot of it. 😉
  • Balsamic vinegar: To give the sauce an extra salty kick.
  • Dry white wine: I love the flavor that this adds. But if you prefer not to cook with wine, you can replace it with an extra vegetable broth (plus a little lemon juice at the end, to brighten the taste).
  • Vegetables soup: For the sauce.
  • Fresh rosemary That we are going to simmer in the sauce.
  • Chopped red peppers: To help bring out all of these flavors. For an extra kick, feel free to sprinkle on the extra ground red pepper flakes when you serve the pasta.
  • Parmesan: The more the better, if you ask me. We will shake the pasta a little, but then I spray much more on top to serve.
  • Pinions: me love The taste of butter and the crunch that pine nuts add to this dish. But feel free to skip them if you have a nut allergy. Or you could substitute the chopped nuts instead.

Balsamic White Wine Sauce

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How to make this paste:

To make this paste, simply:

  1. Cooking pasta Pleasant and al dente, please, in a large pot of generously salted water. Reserve 1 cup of hot, starchy pasta water and set it aside. Then drain the pasta. Meanwhile, while the pasta is cooking …
  2. Make the sauce. Sauté the mushrooms in half the butter until lightly browned and tender. (To make them look good and golden, make sure their heat is high enough and resist the temptation to shake them too often.) Add garlic and sauté for an additional minute. Then add the butter, wine, vegetable stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Bring the sauce to a simmer, then let it cook until the liquid has been cut in half. Remove and discard the rosemary sprigs (or you can leave them there).
  3. Combine everything. Then, once the pasta and sauce are ready to go, combine them with the Parmesan cheese and pine nuts, and mix all of the mixture together.
  4. Season. Don't forget to give the pasta a quick taste here, and season with additional salt, pepper, and / or chopped red chili peppers if necessary. Also, if you want a pasta with sauces, just add a little of that reserved starchy pasta water.
  5. Serve hot. Garnished with the extra pine nuts, and plenty of Parmesan cheese. I insist. 😉

Mushroom Pasta With Parmesan

Possible variations:

  • Make it creamy: We also tried a batch of this paste with an additional half cup (or could you add more) of heavy cream. And as you can imagine, it tasted ultra-decadent and delicious.
  • Make it gluten free: Just use your favorite type of gluten-free pasta. (And of course check that your other ingredients are also GF certified.)
  • Skip the wine I really, really love the taste of white wine in this sauce. But if you prefer not to cook with wine, you can substitute the vegetable broth for the wine (perhaps with a splash of lemon juice at the end).
  • Use different herbs: Feel free to use some sprigs of sage or fresh thyme instead of (or in addition to) fresh rosemary. Or you can also add chopped fresh basil with the pasta at the end, just before serving.
  • Add a protein: If you want to add some extra protein to this dish, chicken or shrimp would be delicious!
  • Add some greens: This recipe would also be delicious with some wilted baby spinach.

Mushroom Lover Pasta "width =" 1392 "height =" 2088 "data-pin-description =" This recipe for Mushroom Lover Pasta is mixed with a balsamic rosemary butter sauce, plenty of Parmesan cheese, pine nuts and any other type of love mushrooms. Total comfort food (vegetarian). | gimmesomeoven.com #pasta #mushroom #vegetaria #vinner #valentines #cheese #sauce #italian "srcset =" https://www.gimmesomeoven.com/wp-content/uploads/2019/02/Mushroom-Lovers-Pasta-2 .jpg 1392w, https://www.gimmesomeoven.com/wp-content/uploads/2019/02/Mushroom-Lovers-Pasta-2-1100x1650.jpg 1100w, https://www.gimmesomeoven.com/wp-content /uploads/2019/02/Mushroom-Lovers-Pasta-2-768x1152.jpg 768w, https://www.gimmesomeoven.com/wp-content/uploads/2019/02/Mushroom-Lovers-Pasta-2-320x480. jpg 320w "sizes =" (maximum width: 1392px) 100vw, 1392px "data-jpibfi-post-excerpt =" "data-jpibfi-post-url =" https://www.gimmesomeoven.com/mushroom-lovers- paste / "data-jpibfi-post-title =" Mushroom Lovers Pasta "data-jpibfi-src =" https://www.gimmesomeoven.com/wp-content/uploads/2019/02/Mushroom-Lovers-Pasta-2. jpg "/></p>
<h2 style=More vegetarian pasta recipes:

Looking for more vegetarian dinner inspo? Here are some of my favorites:

Pasta for mushroom lovers with rosemary and parmesan

Mushroom Lovers Pasta

This pasta recipe for mushroom lovers is paired with the most heavenly balsamic butter sauce, a generous handful of Parmesan cheese, and any kind of mushrooms you like best.

Ingredients:

  • 1 pound uncooked pasta (I used pappardelle)
  • 1 stick (1/2 cup) butter, divided
  • 2 pounds mushrooms, cut into small pieces (I used a combo of bellas, shiitake and oyster).
  • 6 garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 2/3 cup vegetable stock
  • 2 tablespoons of balsamic vinegar
  • 2-3 large sprigs of fresh rosemary
  • 1/2 teaspoon minced red pepper flakes, or more / less to taste
  • 2/3 cup freshly grated Parmesan cheese, plus extra to serve
  • 1/2 cup toasted pine nuts, divided

Addresses:

  1. Cook pasta * in a large saucepan with generously salted al dente water, according to package directions. Reserve 1 cup of starchy pasta water and set it aside. Then drain the pasta.
  2. Meanwhile, as the pasta cooks, it melts. 1/4 cup (4 tablespoons) of the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring every minute or so, for 3-4 minutes or until lightly browned and softened. Add garlic and cook 1 minute more, stirring occasionally.
  3. Add remaining butter, wine, vegetable stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Continue cooking until the sauce reaches a simmer. Then, simmer for 5 more minutes, or until the liquid is halved. Remove and discard the rosemary sprigs (or you can leave them there).
  4. Once the pasta and sauce are ready, pour the sauce into the pot with the cooked pasta. Add the Parmesan cheese and 1/4 cup Pine nuts, and throw all the mixture until they are mixed. Taste and season with additional salt, pepper, and / or ground red chili flakes, if necessary. And if you want a tastier pasta, just add some reserved starch pasta water.
  5. Serve immediately, garnished with the remaining pine nuts, plus plenty of extra Parmesan cheese.

* For time purposes, I recommend adding the pasta to the boiling water once the mushroom sauce reaches a simmer.

Category: Fast

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