In just 30 minutes, delight in the harmony of textures and tastes in our Mushroom Pasta, combining the delicate earthiness of chanterelles with creamy Parmigiano-Reggiano and crisp pine nuts.
I wanted to create a dish that captured the savory essence of autumn yet remained light enough for a warm evening. Tomato sauce felt too wintery for my taste, so I opted for a combination of mushrooms, cheese, and nuts instead.
Make sure to use genuine Parmigiano-Reggiano PDO cheese for this recipe—avoid those questionable ‘parmesan’ varieties found in tubs. Bonus tip: don’t discard the rind, instead use it to create a Parmesan broth. This broth can be used to enrich the flavor of sauces and stews!
Table of Contents
Reasons to Love This Mushroom Pasta
- Mushrooms have a meaty texture and rich, umami flavor that makes the pasta satisfying even without meat.
- This dish can easily incorporate a variety of mushrooms and other vegetables, allowing for endless customization.
- This Mushroom Pasta recipe requires just a few ingredients and simple cooking techniques, perfect for a quick, fuss-free meal.
Recipe Ingredients
- Chanterelle Mushrooms: Earthy and slightly peppery, these mushrooms are meaty and chewy.
- Parmigiano-Reggiano PDO: Offers a nutty, salty taste and a gritty texture.
- Pine Nuts: These add a subtle, buttery crunch and a mild, sweet nuttiness.
See the recipe card for full information on ingredients and quantities.
Variations
- Protein Boost: Consider adding grilled chicken strips, sautéed shrimp, or tofu to the mushroom pasta. These protein-rich additions will make the dish more fulfilling and flavorful.
- Garnish Options: Add fresh herbs like parsley or basil for freshness. Sprinkle Parmesan cheese for a salty depth. A handful of toasted pine nuts provides a delightful crunch. You can also stir in lemon juice for a bright, fresh finish to the pasta.
How to Make Mushroom Pasta
Step #1: Prepare the pasta in heavily salted water according to the package directions for al dente.
Step #2: While the pasta is cooking, heat the pine nuts in a dry 10-inch skillet over medium heat. Toast the pine nuts, shaking and stirring frequently, until golden brown (about 5 to 7 minutes). Transfer the pine nuts to a small bowl and set aside.
Step #3: Return the skillet to the stove and adjust the heat to medium-high. Melt the butter in the pan, then add the mushrooms and sauté for 3 to 5 minutes, until browned.
Step #4: Drain the prepared pasta and add it to the skillet. Toss well and season with black pepper and red pepper flakes.
Step #5: Transfer to a serving dish and garnish with the toasted pine nuts, shaved Parmigiano-Reggiano PDO, and minced chives. Serve at once.
Expert Tips
- Mushroom Preparation: Before cooking with mushrooms like chanterelles or portobellos, it’s crucial to thoroughly clean them to remove any dirt or debris. Gently brush each mushroom with a soft brush or wipe with a damp cloth or paper towel, avoiding soaking them, as mushrooms absorb water and can become soggy.
- Reserve Some Pasta Water: Before draining the pasta, reserve a cup of the pasta cooking water. Adding a little back into the skillet can help loosen the sauce and evenly coat the pasta, enhancing the dish’s creaminess without extra fat.
Frequently Asked Questions
Ruffled or ribbon-like pasta such as pappardelle, linguine, or fettuccine is ideal for this recipe, as their broad, flat surfaces are excellent for holding onto the rich, creamy mushroom sauce.
Yes, you can use different types of mushrooms based on availability or preference. While chanterelles are recommended for their unique flavor and texture, other varieties like cremini mushrooms, white button mushrooms, portobello, or shiitake also work well and can add different flavors and textures to your dish.
Storage Info
To store Mushroom Pasta leftovers, place them in an airtight container in the fridge, where they will stay good for up to 3 days. It’s not recommended to freeze this dish as the pasta can become mushy and the mushrooms may lose their texture upon thawing.
To reheat, gently warm the pasta in a skillet over medium heat. To prevent the pasta from drying out and to help restore its creamy texture, add a splash of dry white wine like Sauvignon Blanc or Pinot Grigio or broth during the reheating process.
Mushroom Pasta Recipe
Ingredients
- 5 ounces dry ‘ruffled’ pasta*
- 3 tablespoons pine nuts
- 3 tablespoons unsalted butter
- 10 ounces fresh chanterelle mushrooms** - cleaned and dry
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon dried red pepper flakes
- 2 ounces shaved Parmigiano-Reggiano PDO
- 1 tablespoon minced fresh chives
Instructions
- Prepare the pasta in heavily salted water according to the package directions for al dente.
- While the pasta is cooking, heat the pine nuts in a dry 10-inch skillet over medium heat. Toast the pine nuts, shaking and stirring frequently, until golden brown (about 5 to 7 minutes). Transfer the pine nuts to a small bowl and set aside.
- Return the skillet to the stove and adjust the heat to medium-high. Melt the butter in the pan, then add the mushrooms and sauté for 3 to 5 minutes, until browned.
- Drain the prepared pasta and add it to the skillet. Toss well and season with black pepper and red pepper flakes.
- Transfer to a serving dish and garnish with the toasted pine nuts, shaved Parmigiano-Reggiano PDO, and minced chives. Serve at once.
NOTES
Nutrition
I really liked how the mushrooms made the dish hearty without needing meat.
i liked your blog that is awesome and very infomatuve.. very nice.
Pasta with mushroom is common but through this recipe I can cook new flavor of pasta. Easy preparation and cooking. Instruction is very vivid. 5 stars is not enough to rate this recipe.
30-minute cooking? Wow. I love pasta and mushroom that is why I am preparing this right away. Can’t wait to taste this one of the best food ever. I am glad you share this wonderful recipe.