Mushroom Pasta Recipe

4.69 from 29 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Calories: 681kcal

Author: Linda

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

*I used Malfade, but Radiatori, Campanelle, and Gigli are great options too.

**If you can't find chanterelles, substitute oyster mushrooms, hedgehog, morel, or shiitake mushrooms.

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.

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