Vegetarian
Mushroom Pasta
Description
This easy Mushroom Pasta recipe is creamy yet magically made without the cream. It’s a simple pasta dinner that celebrates the pure glory of mushrooms, with their earthy flavor and meaty texture.
Ingredients
- 8 ounces dry whole wheat pasta such as penne, ziti, fusilli, or your shape of choice
- 3 tablespoons unsalted butter divided
- 1 tablespoon extra-virgin olive oil
- 1 pound sliced cremini (baby bella) mushrooms
- 1 small yellow onion diced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 2 cloves garlic minced
- ¼ cup dry white wine or dry marsala wine
- 2 tablespoons all-purpose flour
- 1 cup low sodium chicken broth or vegetable broth
- ½ cup finely grated parmesan cheese
- 2 tablespoons chopped fresh chives or flat-leaf parsley
Directions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking liquid (DON’T FORGET!). Drain the pasta and set aside.
- In a large (12-inch) deep skillet or Dutch oven, heat 1 tablespoon of the butter and the olive oil over medium-high heat. Add the mushrooms and cook, stirring often, until the mushrooms are lightly browned and the liquid has cooked off, about 8 to 10 minutes. Remove the mushrooms to a plate.
- Reduce the heat to medium low. Add the remaining 2 tablespoons butter and swirl to coat. Add the onions, salt, pepper, and thyme. Cook the onions, stirring often, until they soften and turn lightly brown, about 8 minutes. Reduce the heat as needed so the onions soften but do not get too dark. Stir in the garlic.
- Add the wine, increase the heat to medium, and let reduce for 2 minutes.
- Add the flour and cook, stirring constantly, until no dry white bits remain. Add the broth a few small pours at a time, stirring constantly to keep lumps from forming. Be sure to thoroughly combine everything before adding the next pour of broth. Once all of the broth and has been added, bring to a simmer over medium high. Let cook, stirring constantly, until the liquid is reduced by half, about 3 to 4 minutes.
- Turn off the heat. Stir in the pasta and mushrooms, then the Parmesan and chives. Stir to combine, adding some of the reserved pasta water to loosen the pasta as needed. Taste and add salt and pepper as you like. Serve immediately, with additional Parmesan.
