White Wine Mushroom Pasta
Mushroom pasta is perfect for the holidays and any time of the year as a weeknight dinner.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 852kcal, Carbohydrates: 96g, Protein: 24g, Fat: 37g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 69mg, Sodium: 263mg, Potassium: 739mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1432IU, Vitamin C: 14mg, Calcium: 209mg, Iron: 3mg