White Wine Mushroom Pasta
Pasta is my absolute favorite food group! As an Italian girl, I take my pasta very seriously, so the quality of the pasta I use is very important. Sfoglini pasta combines the very best of Italian technique and American ingredients made with organic grains grown on North American farms, slow-dried (that good Italian way), and packaged with a whole lot of care. I’m in!
Want to know the best part? They have a “pasta club” that you can join to receive monthly pasta. Now the sounds like a club I want to be a part of! AND you can gift the subscription this holiday season. So, if you are looking for a good gift idea to the foodie in your life, this is it!
The recipe for my White Wine Pasta with Roasted Mushrooms makes for the most perfect side dish this holiday season. It’s good served warm or cold and pairs well with your favorite white wine!
White Wine Mushroom Pasta
- 14-16 oz mushrooms, sliced (I used shiitake and baby bella)
- olive oil
- salt and pepper
- 3-5 sprigs fresh thyme
- 4 tablespoons unsalted butter, divided
- 2 large shallots, about 1/2 cup, thinly sliced
- 4 cloves of garlic, minced
- 1 teaspoon red pepper flakes
- 1 cup Italian white wine, (use something you would drink)
- 2 tbsp lemon juice, about half a lemon
- 1-2 teaspoons lemon zest, about one lemon
- 1/2 cup mascarpone, cream cheese can be used instead
- 1/2 cup freshly grated parmesan cheese, add more as needed
- 1/4 cup freshly chopped basil, plus more for topping
- 1/4 cup freshly chopped flat leaf Italian parsley
- 1 lb Sfoglini pasta, save about 1/2 cup of pasta water before draining the pasta
- Preheat oven to 400 degrees.
- Add the mushrooms to a baking sheet and drizzle with olive oil, salt and pepper.
- Place 3-4 sprigs of time over top of the mushrooms and roast in the oven for 20-30 minutes, stirring halfway, until golden.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add the shallots to the skillet with a sprinkle of salt and let them cook for about 5-7 minutes, stirring regularly.
- Add the garlic, red pepper flakes and lemon zest, and juice and cook or a couple of minutes until the garlic and pepper become fragrant.
- Add the white wine and let it cook down for about 10 minutes.
- Meanwhile, add a large palmful of salt to a large pot of boiling water and cook the Sfoglini pasta until al dente.
- Reserve about 1/2 cup of pasta water.
- Add 2 more tablespoons of butter and the leaves of two more springs of thyme to the skillet with the shallots.
- Add the drained pasta directly into the shallot mixture.
- Before stirring, add the parmesan cheese, then toss together.
- Stir in the mascarpone cheese and add a splash of the pasta water.
- Stir in the fresh herbs and adjust any flavorings as needed.
- To serve, place the pasta in a serving dish and top with mushrooms and fresh herbs.